Iberico Secreto Steak and Red Pepper Mash Grits
Ingredients
@eat.campogrande Iberico Secreto Steak from the Butcher on Whitlock
Lane’s SPG
1-cup of Marsh Hen Mill Speckled Grits
4-cups Chicken Stock
2-pieced of THICK cut bacon diced in lardons from the @butcheronwhitlock
Puck of Red Pepper Mash Banner Butter
A bunch of green onions
Freshly grated Monterey Jack cheese
Cook
The Iberico Secreto Steak was seasoned simply with @lanesbbq SPG and cooked on the Weber Kettle in a cast iron skillet to an IT of 140° (after the rest).
Times: Over direct heat, in the skillet…45 seconds, flip. 45 second flip. 20 seconds flip. 20 seconds flip. Moved it indirect for 3 minutes to get the IT to 135°.
In a saucepan, we rendered the bacon lardons. Once done, we added 4-cups of chicken broth and brought it to a boil.
Stirring continuously, we slowly poured in the grits and brought the stock back to a boil.
We reduced the heat and simmered the grits until they started to thicken. Once that happened, a puck of Red Pepper Mash Banner Butter was stirred in with some SPG, and the white and green parts of a bunch of green onions,
The grits were stirred often until soft.
Once done, we stirred in ~6-ounces of cheese and adjusted the salt/pepper to taste.
Tools
Grill: @webergrills Kettle with the @snsgrills #slownsear & @meatheadcharcoal Charcoal
Skillet: @smitheyironware No. 10 Chef’s Skillet
Grits Pot: @lecreuset Cast-Iron 2-quart Saucepan
Board: @thebullswood Black Olive
Knife: Messermeister @chefedwardlee Limited Edition Chef’s Knife
Thermometer: Thermoworks Thermapen ONE
