Meatloaf

This was the first time we made meatloaf on the Egg and it turned out very well.  One reason I was never a big fan of meatloaf is because it is greasy because it cooks in it's own grease in the loaf pan. We used the loaf fan to for the meatloaf and left it in the fridge for an hour.  I cooked it on a perforated pan with a drip pan underneath it

Ingredients:

2 pounds ground beef (we used venison tonight)

2 1/2 teaspoons salt

1/2 teaspoon ground black pepper

1 cup chopped onion

1 cup chopped bell pepper

2 eggs, lightly beaten

16 ounces canned diced tomatoes with juice

1/2 cup quick-cooking oats

Topping:

2/3 cup ketchup

4 tablespoons brown sugar

2 tablespoons prepared mustard

Preheat egg to 350, indirect

 

Mix all meatloaf ingredients well and place in a baking dish. Shape into a loaf and leave in fridge for 1 hour.

Cook for 45 minutes and then put the topping on.  Cook until the internal temperature hits 160 (about 30 more minutes).

Filets and Crab with Bearnaise Sauce

Happy Father's Day to all you Dads out there.  This recipe came from the Weber site.  We have made it a couple of times now.  This is a very good meal for any occasion.

I also got new asparagus skewers for Father's Day.  They are fantastic.  They work a lot better than trying to slide asparagus on to bamboo skewers.

Ingredients:

½ pound asparagus, tough ends removed

2 teaspoons extra-virgin olive oil

⅛ teaspoon kosher salt

⅛ teaspoon freshly ground black pepper

Rub:

1 teaspoon kosher salt

1 teaspoon ground pink peppercorns

1 teaspoon freshly ground black pepper

4 filets mignons, each about 8 ounces and 1½ inches thick, trimmed of excess fat

Extra-virgin olive oil

Sauce:

⅓ cup white wine vinegar

1 tablespoon water

1 tablespoon finely chopped shallot

1 tablespoon finely chopped fresh tarragon leaves

¼ teaspoon kosher salt

⅛ teaspoon freshly ground black pepper

2 egg yolks

½ cup (1 stick) unsalted butter, melted

Crab Legs, precooked (thawed, if frozen)

 

Lightly coat the asparagus with the oil and season evenly with the salt and pepper.

In a small bowl mix the rub ingredients. Lightly brush both sides of the filets with oil and season evenly with the rub. Allow the filets to stand at room temperature for 15 to 30 minutes before grilling.

Prepare the grill for direct cooking over medium heat (350° to 450°F).

In a small saucepan combine the vinegar, water, shallot, tarragon, salt, and pepper. Bring to a simmer over medium heat and continue cooking until the mixture is reduced to 3 tablespoons. Remove from the heat and allow to cool for a few minutes.

In a small bowl whisk the egg yolks and then whisk in 1 tablespoon of the vinegar mixture. Pour the egg mixture into the saucepan with the vinegar mixture and whisk until smooth. Place the pan over low heat and whisk the mixture constantly until it thickens to the consistency of mustard. Then immediately start drizzling the melted butter in a thin stream into the pan, whisking constantly, until the mixture reaches the consistency of thin mayonnaise. If at any time the sauce looks like it is separating, remove the pan from the heat and continue whisking to cool it down. Set the sauce aside at room temperature.

Brush the cooking grates clean. Grill the filets over direct medium heat, with the lid closed as much as possible, until cooked to your desired doneness, 11 to 13 minutes for medium rare, turning once or twice (if flare-ups occur, move the filets temporarily over indirect heat). At the same time, grill the asparagus and crab legs over direct medium heat until the asparagus is crisp-tender and the crab is heated through, 6 to 8 minutes, turning once or twice.

Remove everything from the grill and let the filets rest for 3 to 5 minutes. Cut the asparagus into 2-inch lengths and keep warm. Crack open the crab legs with a mallet or cut them open with kitchen shears and remove the meat.

To serve, place one filet on each plate and top with some of the asparagus and crabmeat. Drizzle béarnaise sauce over the top.
 

Teriyaki Wings

We really enjoyed these wings.  The apricot dipping sauce was a lot better than any of us expected.  It was a good dip for the vegetables as well.

Ingredients:

Teriyaki Marinade:
3-4 pounds fresh chicken wings (about 16-24 wings), whole
3/4 cup teriyaki sauce
3 tablespoons honey
1 tablespoon fish sauce
1 tablespoon peanut oil
1 tablespoon rice vinegar
1-2 teaspoons sriracha chili sauce (a.k.a. Rooster Sauce)

Apricot Dipping Sauce:
1/3 cup apricot preserves
1/4 cup teriyaki sauce
1 tablespoons honey
1-2 teaspoons sriracha chili sauce

Combine the ingredients for the marinade (minus the chicken) in a large container with a lid. Mix

well. Add the wings to the mix, seal, and shake to make sure that they are covered with the

marinade. Marinate in the refrigerator for at least 4 hours, but preferably overnight, turning the

pieces occasionally.

Set up your BGE for an indirect cook at 400°. Use a pan under the grate to catch any drippings and

further diffuse the heat.

Remove the wings to a plate, reserving the marinade. Put the reserved marinade in a small

saucepan and bring to a boil over medium-high heat. Boil for 2 minutes. Remove from heat and let

cool.

Combine the ingredients for the apricot dipping sauce and refrigerate.

Put the wings on the BGE and cook about 15 minutes, flip the wings, and baste them with the

reserved marinade. Repeat every 15 minutes until the wings are done (about 45-60 minutes total).

Serve hot from the grill with the dipping sauce on the side.