Pre-season cooking sickness.


 
Jonas-Switzerland

Jonas-Switzerland

TVWBB Fan
Due to various reasons, we have some pretty cool pre-season cooks coming up.

Saturday, we had our first try at a chicken cook on the kettle:
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I had the kid, so my wife fried the chicken. I had to resist the urge to back-seat-grill. I think I was not very successful :D. Chicken was OK for a first try.

Then my parenting night shift had the challenge of tending to a sick kid. No sleep to speak of, but the contents of our oven cheered me up.
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Dinner was leftovers from the freezer. We had a meatloaf in there, and cooked it swiss-style.IMG_20241222_162838.jpg
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And tonight I am off-duty. I am dry brining tomorrow's meat as we speak. A rib-eye fromnthe spanish Iberico cow. IMG_20241222_180803.jpg
 
ChuckO said:
Yes, please do! Hope the kid is on the mend and 100% for the holiday (and pops & mom doesn't catch it) congrats on the bride stepping up to grill, that's a win
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That is definitely a win!! I’d love to see my wife do that.
 
RichardWhitmill said:
All looks great Jonas. Can you tell me more about the Swiss style meatloaf?
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One of my future pet projects. Comparing the american and swiss recipes.

You cook the swiss meatloaf like a ragout. Pan-fry the loaf, add onions, carrots, fry some more. Add wine, stock, and simmer for 30-60mins. You get a hearty sauce, but you dissolve the beautiful crust you developed.

Also, swiss meatloafs typically use "Kalbsbrät" as part of the binder. Kalbsbrät is hilariously untranslatable by today's internet. It was translated as "Veal roast", which it is completely wrong. The only partially right result when I google veal roast was from a swiss supermarket chain ("Fleischkäse" was listed as veal roast. Which is similar, but not the same as Kalbsbrät. I suspect they also used google translate.)

The Iberico ribeye was nice. The first ribeye which actually dripped some fat into the coals! Never happened before with swiss ribeye. IMG_20241223_171004.jpg

Flare ups are much easier to handle on the kettle than on a gas grill. But like I said, I am not used to any flare ups at all.IMG_20241223_171323.jpg

The last round of searing overdid it slightly. Flareups charred the side of the steak, which had a slight bitter taste. But nothing serious.
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It was a tender ribeye. A bit much of a grey band for my liking, but we are getting there. Considering it was a fairly thin steak, I am happy with it. Next time I am going to try out the cast iron insert of thr GBS.
 
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Jonas-Switzerland said:
One of my future pet projects. Comparing the american and swiss recipes.

You cook the swiss meatloaf like a ragout. Pan-fry the loaf, add onions, carrots, fry some more. Add wine, stock, and simmer for 30-60mins. You get a hearty sauce, but you dissolve the beautiful crust you developed.

Also, swiss meatloafs typically use "Kalbsbrät" as part of the binder. Kalbsbrät is hilariously untranslatable by today's internet. It was translated as "Veal roast", which it is completely wrong. The only partially right result when I google veal roast was from a swiss supermarket chain ("Fleischkäse" was listed as veal roast. Which is similar, but not the same as Kalbsbrät. I suspect they also used google translate.)
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Sounds great, a bit like a meatball stew but with one big meatball. The Kalsbrät sounds interesting, we don't get much veal in the UK.

Steak looks good, I think particularly if first go on the kettle. Agree a thicker cut makes it easier.
 
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