by David Hunt | Aug 28, 2017 | Cook, Recipe
This recipe is to make Wagyu Brisket Burgers on the Arteflame Classic. To start with we minced a 6kg (13LB) Sher Wagyu Fullblood Brisket using a Cabelas .75hp Meat Grinder. I estimate the Brisket to be around 30% fat to 70% Lean Meat. We used the following grinds The...
by David Hunt | Aug 21, 2017 | Cook, Recipe
Arteflame grilled Moreton Bay Bugs. This cook had an Australian delicacy, as the main ingredient. We grilled Moreton Bay Bugs, which are a prehistoric looking cousin of a lobster, scampi or Marron only much sweeter. These are native to a particular part of Queensland...
by David Hunt | Aug 21, 2017 | Cook
This cook had Scallops and Clonakilty Black Pudding being grilled on the Arteflame Classic 40 at around 500F. The scallops and black pudding were served on top of a blended mint pea puree. The mint puree contained Gardens Peas Fresh Mint Cooking Cream Salt and Pepper...
by David Hunt | Aug 21, 2017 | Cook
We grilled up a storm over the weekend cooking up an Arteflame Sunday Brunch. Normally cooking a Full English Breakfast in the kitchen is a real chore. The lack of space on the cook top is really restrictive and makes it difficult to get everything cooked at the same...
by David Hunt | Jul 17, 2017 | Cook, Recipe
Yield: Serves 8 and can be scaled up Equipment: Arteflame 40″ One Series grill For the Peppercorn Cream Sauce: 6 tablespoons unsalted butter 2 large shallots, peeled and finely diced 1 tablespoon freshly ground black pepper 1/4 cup Cognac 1 cup dry white wine 1...
by David Hunt | Jul 17, 2017 | Cook, Recipe
Yield: Serves 4 For the Monroe County Vinegar Dip: 8 tablespoons (1 stick) unsalted butter 2 cups distilled white vinegar 2 tablespoons freshly ground black pepper 2 tablespoons granulated white sugar or brown sugar 1 tablespoon cayenne pepper 1 tablespoon coarse salt...
Recent Comments