Started out with two small Rib Eyes (they need to be small as you will see later), some U10 Scallops, and seasonings – Course garlic salt, Homemade Garlic Powder, Alpine Pepper mix, Onion Powder, Ground Porcini mushroom, and Carne Crosta.
Here they are with salt, Pepper, and Garlic powder (we like garlic)
Onion powder and Porcini mushroom added and let it soak in awhile
While we wait – We Hydrate!
The Porcini and other seasonings are soaking in nicely
Prepare the Performer and a chimney with lump and maple wood chunks
Get the scallops on the side – just salt, Pepper, and Olive oil
Time to add the Carne Crosta
Rib Eyes on the hot grill with wood chunks flaming – add Cone Crosta to the top side
Add the chimney with hot coals and wood chunks to engulf the meat with heat and flames from both sides
This will not take long to cook
The meat is glowing red and the Carne Crosta is searing nicely
Top view you can see the heat and flames
Remove the Chimney and check for doneness
Send the meat to rest and put the Scallops to the flames
The Carne Crosta did char up with the high heat
Cut it open to reveal the rare – Medium Rare Steak
Plated on fine China with Scallops and cucumber / Onion Salad
This was the first-time using Carne Crosta on top of the Porcini Mushroom and it did bring another layer of flavor. The dual heat trick was also a first and worked well – Kind of a novelty but fun.
Ended up with a great meal.
Thanks for Lookin.
Here they are with salt, Pepper, and Garlic powder (we like garlic)
Onion powder and Porcini mushroom added and let it soak in awhile
While we wait – We Hydrate!
The Porcini and other seasonings are soaking in nicely
Prepare the Performer and a chimney with lump and maple wood chunks
Get the scallops on the side – just salt, Pepper, and Olive oil
Time to add the Carne Crosta
Rib Eyes on the hot grill with wood chunks flaming – add Cone Crosta to the top side
Add the chimney with hot coals and wood chunks to engulf the meat with heat and flames from both sides
This will not take long to cook
The meat is glowing red and the Carne Crosta is searing nicely
Top view you can see the heat and flames
Remove the Chimney and check for doneness
Send the meat to rest and put the Scallops to the flames
The Carne Crosta did char up with the high heat
Cut it open to reveal the rare – Medium Rare Steak
Plated on fine China with Scallops and cucumber / Onion Salad
This was the first-time using Carne Crosta on top of the Porcini Mushroom and it did bring another layer of flavor. The dual heat trick was also a first and worked well – Kind of a novelty but fun.
Ended up with a great meal.
Thanks for Lookin.
