Chuck Eye steaks on the Mini Akorn

MossyMO

MossyMO

New member
Picked up a CharGriller Mini Akorn a.k.a. Little Red Kamando on clearance from Menards thinking it would be a nice size grill for camping. Did a dry test run on it to play with temps and were real happy with how it performed, it is very tight and closed down it smothers the smoldering lump efficiently to save for the next cook.

Gave the steaks a light drizzle of some garlic flavored extra virgin olive oil and seasoned with Tatonka Dust.


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Cold smoked the steaks on Grill Mats for an hour and a half with whiskey barrel pellets in the Yoder using the tube smoker.


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Fired up the Mini Akorn using Royal Oak lump.


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Grilled the steaks to an internal temp of 135º and then let them rest.


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Tatonka Dust seasoned Chuck Eye plated with 9 Hour Burgundy Mushrooms, garlic toast and a twice baked potato topped with sour cream.


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MMMmmm... excellent!



Thanks for looking!
 
MossyMO

MossyMO

New member
Salmonsmoker said:
Mossy, those 9hr. burgundy mushrooms sound delicious. Would you share the recipe?
Click to expand...

9 Hour Burgundy Mushrooms

- 4 pounds white button mushrooms
- 1 liter Burgundy wine
- 2 cups boiling water
- 1/2 pound butter (yes butter not the fake stuff!)
- 2 teaspoons Worcestershire sauce
- 1.25 teaspoon dill
- 1.5 teaspoon ground black pepper
- 4 beef bouillon cubes
- 4 chicken bouillon cubes
- 4 cloves garlic whole ( I use big cloves...so...more if you use smaller ones)

Clean mushrooms and throw them into a large stockpot. Add the wine, boiling water, butter, Worcestershire sauce, dill, black pepper, beef and chicken bouillon cubes and garlic. Stir to combine.

Bring the mixture to a boil over medium-high heat. Reduce the heat to low and simmer, covered, for 6 hours.

Remove the lid, and then continue cooking, uncovered, for 3 hours.
 
MattBPS

MattBPS

New member
Nice lookin plate! I'm not a big mushroom fan but those look awesome!


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