A New Way to “Chef-It-Up!”

BUXTON, OR – I love to “Chef-It-Up!” And I love using cool gear to do it. This time out I’m trying out the “London Sunshine Kamado Grill Cadet Series.” This is a perfect small ceramic grill to bring with you in your RV to cook with. At just 13 inches, you can cook all sorts of things with it and this week I’m doing a steak with Chimichurri sauce, asparagus and a potato.

And, if you like what you see here and may be thinking of getting a new grill, you can pick up one of these grills using the product link here: https://bit.ly/4bS5THs

And entering the discount code of, “David”

I really like the grill so far and will be taking it out with me more and more and seeing what kind of culinary fun we can get into!

“STEAK WITH CHIMICHURRI SAUCE”

THE RECIPE:

Ingredients – 1 beef rib steak, russet potato, asparagus, cilantro, olive oil, butter, minced garlic, garlic powder, salt, pepper, rice wine vinegar, oregano, crushed red peppers, onion, Old Bay, paprika

“MISE EN PLACE”

All of this done before hitting the road. In a food processor, add in: a handful of cilantro, 1 thinly sliced onion, a tablespoon of minced garlic and a teaspoon each of oregano, salt, pepper, crushed red peppers, paprika and start pulsing. To the mixture, you want to drizzle in 2 tablespoons of rice wine vinegar and 2-2 1/2 tablespoons of olive oil. Once everything is thoroughly combined, pull aside and place in a container at least overnight before use.

ON THE ROAD, READY TO COOK

Step 1 – Fire up your London Sunshine Kamado grill with lump coal. As the grill is coming up to heat, poke some holes into a russet potato. Then cover with olive oil and rub it all over with Old Bay seasoning, set aside until the grill is ready.

Step 2 – Once the grill is hot, you want to drop onto the grill your potato and let it start cooking. It should take between 30-40 minutes.

Step 3 – About 25 minutes in on your cook, you wan to add about a teaspoon each of salt, pepper and garlic powder all over your steak. As soon as it’s well coated, you can place the steak on the grill and let it cook.

Step 4 – After about 5-8 minutes on one side, you want to flip your steak and cook another 5-8 minutes. At this time you want to take your asparagus, 4 or 5 stalks, rub them down with olive oil and Old Bay and get them on the grill and cook them through.

Step 6 – When your steak is done, pull it and let it rest, then start plating up your dinner with some butter and sour cream on your potato.

This was the first time I used my London Sunshine Kamado grill and it was fantastic. I still have a lot to learn about how to really use the grill, but I’m very pleased and would recommend it for a small RV like the Travato if you love to smoke and grill on the road!

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