Free Range Beef Fillets



Free Range Beef is the ONLY thing in our freezer and we will NEVER look back to anything that is not raised free from Hormones, Antibiotics, Containment Farms & Slaughter Mills. Tonight was no exception and this frankly may be our favorite cut, the fillet.
 

Ingredients

• These particular cuts were over 2" thick and about 10 plus ounces each.

Directions - This is all very simple.

1. Fire up your BGE to full T-Rex after marinating your beef for several hours with your favorite rub. Tonight we used a sample from a local famous steak house (I’m very close to jail breaking this concoction by the way) and searing each side for 4-5 minutes.
2. Remove from heat and let rest for 10-15 minutes then return to the grill for another 4-5 minutes per side and remove at about 105 degrees internal and let them rest for at least ten minutes before you serve and you will have some medium rare wonders to serve!

Corn On the Cob (actually Corn OFF the Cob)

Nothing beats Sweet Corn season in the Midwest…and nothing is more aggravating than corn remnants stuck in your teeth…arrrgh.  So many years ago I started stripping the cobs while hot onto my plate.  Over time the family decided that this was what they wanted so essentially we don’t serve corn on the cob very often…we serve corn OFF the cob.  Mix in a substantial slathering of butter and your choice of either a Vegetable blend like a Paul Prudhommes Vegetable Magic OR just some plain ol’ Garlic Salt and your ready to serve.  Also, we refuse to boil our corn in a pot so all our fresh sweet corn is cooked on the grill, sometimes in foil, sometimes in the cob and sometimes naked on the grid.  Regardless, there is nothing better than Sweet Corn with some beef on a hot summer weekend night!  Keep On Eggin’!

Hamachi Appetizer

Hamachi (young yellowtail):[i] Yellowtail is the common name of a number of species of a migratory fish similar to the tunas known as amberjack.  Himachi is a Japanese variety and is one of our favorite varieties in sushi if your local sushi bar offers this variety.   For this cook we used a sushi grade Hamachi and specifically the area around the pectoral fins which is considered the tastiest part and is often set aside for special customers at our local Sushi Bar.  

Although varieties of yellowtail are plentiful domestically Hamachi are usually flown in frozen from Japan, where they are raised in hatcheries and harvested when they weigh between fifteen and twenty pounds -- just right for sushi. Domestic yellowtails are usually too lean to qualify as sushi grade.

Ingredients

€        1 – Sushi Grade pectoral fin section from a 15 Lb. Hamachi

€        Cornstarch and EVOO

Directions

1.    Trim off skin and cut into pieces for quickest cook.

2.    Lightly coat the Himachi in cornstarch.

3.    Heat griddle on big green egg and coat with EVOO

4.    Place Himachi on griddle (I used the Emile Henry Flame Top Griddle) and brown, turning once then remove and serve immediately.

5.    Optional - you can cook the entire section in one piece, skin on but it must be cooked under much lower heat. 

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[i] http://www.fishsniffer.com/recipes/sushi2.html