Good time to get some tips on planking, gas or charcoal grilling and plenty of Q&A.

The following week on Monday, May 7th, Chef Richard can be found at Smoke N Fire for the Annual Steve Raichlen Event to benefit Harvester's. Steve will be doing a demo, book signing and there will be entertaining and a rib dinner out side featuring recipes from Steve's NEW cookbook: Best Ribs Ever: A Barbecue Bible Cookbook: 100 Killer Recipes.

Just call Smoke n Fire starting April 17th to get your tickets for this awesome event!

See you there!

SMOKEFEST will be the 12th of May this year at CCKC/MQBI in downtown Overland Park. Come watch as I regian my Pulled Pork Golden Pig Award.

Also, I will be at Smoke N Fire for 3 out of 4 Saturday's during National BBQ Month (1st, 3rd & 4th Saturday, so make sure you come out.

I look forward to seeing everyone.

Have an Smokn' Spring!

Chef Richard

Educator of "Que"

The Other link is for Smoke N Fire Smoking and Grilling classes. Again the link on my web site will taht you directly to their site showing all the up coming dates. For Smoke N Fire Classes you need to call the store to get on the seated list or visit the store and at the cashier counter they can sign you yup for one of the classes.

I thank everyone who has signed up for classes, you make it fun to come and share tips, techniques and recipes. 

It is an honor and privelege to have so many NEW students already signed up this year. I look forward to spending time with each of you in the klithcen.

Chef Richard

Author: Professional Chef Richard W. McPeake

• 5 lb.   Beef Tenderloin, whole, trimmed fully

• 1/4 cup Olive Oil

• 2 TB.            Garlic Salt

• 2 TB.            Onion Salt

• 2 TB. Black Pepper, table grind

• 1 TB.            Ancho Chili Powder

• 1 tsp.            Cayenne Pepper

• 1 tsp.            Cumin, ground

Heat Source:

Direct fire, high heat indirect fire, medium heat

Special Note:

You can buy an fully trimmed tenderloin from your butcher.

Preparation:

Trim the tenderloin of all fat and silver skin tissue and remove the side strap of meat. After trimming the tenderloin, cut off 3" from the flat tail end, reserving the tail meat for other uses such as grilling beef kabobs.

Preheat the grill. If searing on a gas grill and if you have a griddle top, lightly oil the griddle top and sear the tenderloin on this part of the grill. If you do not have a griddle top, then sear the tenderloin on the grates of the grill over a high heat fire.

Rub oil all over the tenderloin, then mix the spices together and uniformly sprinkle seasoning over the meat.  Carefully rub the seasoning into the flesh of the meat to insure a uniform distribution.  Immediately sear the whole tenderloin on the grill, turning often to thoroughly char brown all sides and ends of the roast.  When the tenderloin is well browned, remove it from the searing high heat grill and move it to the off side of the grill. Turn the indirect heat down to low and close the lid. Roast the tenderloin until done, about 30-45 minutes. Internal temperature should be 145° F.

Remove from the grill and allow to sit for 10 minutes covered with foil, before slicing.

Approximated Grilling Time: 30 to 45 minutes depending on the grill and the size of

the beef tenderloin.

Author: Professional Chef Richard W. McPeake

• 2  Lamb racks, trimmed

• 1/2 cup Olive Oil, extra virgin

• 1/4 cup Lemon Juice, fresh

• 2 TB.            Ancho Chili Powder

• 2 tsp.            Garlic Powder

• 1 tsp.            Cumin, ground

• 1 tsp.            Curry Powder

• 2 tsp.            Rosemary, fresh, minced

• 1/2 tsp. Black Pepper

• 1/4 tsp. Asian Chili Sauce

Heat Source:

Direct medium high heat zone.

Special Note:

Lamb racks can be bought already trimmed and frenched (bone of chop exposed). Regular chili powder can be used in this recipe if you cannot find Ancho Chili powder.

Preparation:

Cut the lamb racks into separate chops, either single bone or double. I prefer grilling them as single bone chop.

In a stainless steel or glass bowl, combine the oil, lemon juice, spices and herbs and blend until slightly emulsified.

Place the lamb chops in a shallow glass pan and pour the marinade over the chops, turning them to make sure they are coated well on both sides. Refrigerate and marinate for 4 hours.

Preheat the grill. While the grill is preheating, remove the chops from the marinade and allow to drain.

Oil the grates of the grill and grill the chops over direct heat for about 3-4 minutes a side, making sure not to over char.

Approximated Grilling Time:  Single chops 2-3 minutes per side. Double chops 5-6 minutes a side.

I am humble by these numbers and have also have a EXCELLENT and rewarding year! I also have gottne involved in a very cool progrma called Young Women on the Move in Kansas City Kansas. This is a program for young girls between 11 and 16 years old! That we have a mentoring progrm for them to learn that they can acheive many goals in their life.

We are buidling an educational kitchen for teahcing them how to cook on their own, survive on their own and just have some fun. This is a great program and we will also be doing an Urban Gardne this spring and summer. Please check it out at:

http://www.youngwomenonthemove.org/

You will be moved by the video!

Thank you ALL for your support and kind words and comments as always.

I am looking forward to the New Year, new Classes.

BTW.....my Smoking Cookbook on Amazon.com is haing a record December and a record year for sales. Been to #1 seven times! WOW, thanks to everyone!

Have a great holiday!

Chef Richard 

Smoke N Fire: (Dec. Schedule)

I will be at Smoke N Fire every Thursday, Friday, Saturday & Sunday, doing "Ask A Chef" Day. Advice on Grilling, Smoking, tools and Tips. Also on Dec. 8th, I will be there for the 810 from 8 pm until 10 pm. for a book signing, with Paul Kirk, Karen Alder and Caroyln Wells. Stop by and see us all. 

In Dec. Smoke N Fire is also having some free Classes for the customers, on the weekend of Dec. 10th & 11th. Sign up quick their are seast for these classes are going fast.

AT the Culinary Center of Kansas City I have the following classes coming up:

Dec. 5th:

What an exciting day it was yesterday for the School, Instructors, Parents and Students. We were ALL very proud of them.

Below is the winning dish and recipes that the students executed to profection! They did  a Fall Harvest Tower.

Check it out. Will get some pictures posted when I can, I was busy with them and watching I did not have time to take pics, but we had plenty of photos ops. will get some psoted.

Great Job Students!!

Chef Richard

FALL HARVEST STEAK & SQUASH/POTATOE HASH TOWER:

 Ingredients:

Steak Preparation:

1 each 8 oz. Strip Steak

2 TB.   Chef Mark Allen’s Steak Supreme

3 TB.   Olive Oil or Grape Seed Oil

Drizzle the steak on both sides with the oil and sprinkle the seasoning blend on both sides of the steak.

 In a sauté pan, heat the oil over medium high heat. Place the steak in the pan and sear on both sides for 4 minutes each. Turning after 2 minutes each time. Once steak is seared turn the heat down to medium and allow the the steak to cook to desired temperature.

Fall Potato-Squash Hash:

1 pound           Russet Potato or Gold Yukon potatoes, peeled, diced 1/4” cubes

1 each              Fall Squah (Zucchini, Yellow or Patty pan) 1/4” cube dice

1/2 each            Yellow pepper, seeded, 1/4” cube dice

1/2 each            Red Pepper, seeded, 1/4” cube dice

2 tsp.               Chef Mark Allen’s Steak Supreme Seasoning

2 TB.               Melted Butter

1/4 cup             Chicken Stock

1 TB.               Chef Mark’s Roasted Red Pepper Aioli

After preparing the vegetables with the 1/4” cube diced. Melt the butter in sauté pan, sauté the potatoes for about 3-5 minutes, add the squash and peppers, and cook until just turning tender. Add the Chicken Stock and cook for about 3 minutes until potatoes are tender. Remove from the heat and hold warm. Just before serving fold in the Aioli Sauce.

Fried Green Tomato:

1 each             Green Tomato, sliced 1/4” thick

1 cup               Flour, all purpose

2 tsp.               Chef Mark Allen’s Roasted Herb Hearty Cajun Style Seasoning

1 cup               Buttermilk

Mix the seasoning with the flour to make a fry flour. Dip the tomato slices into the buttermilk and dredge into the flour, dip into the buttermilk a second time and dredge one more time in the flour. Deep fry the tomato slices, until a nice golden brown crust is formed. Remove immediately. Done not over cook or the slices will turn mushy.

Drain on paper towels and hold warm for service.

Fig Gastrique:

1 each              Shallot, minced

2 TB.               Butter

2 Tbs.              Oil

 Heat Butter & oil in a sauce pan and sweat the shallots until soft.

1 cup               Dried Figs, minced

1/4 cup             Water

4 TB.               Sugar

Add the figs to the shallot mixture and allow to come to a boil, once boiling, allow to reduce down to a syrup.

 1/4 cup            Fre Red Wine

1/4 cup             Balsamic Vinegar

As the syrup thickens, add the wine, and balsamic vinegar. Allow to come back to a boil, cook until a nice honey consistency. Remove from the heat and stain through a china cap using a ladle to extract all the juice and flavor from the fig mixture. Hold warm.

Assembly:

Place the Fried Green Tomatoes on the plate separating each one, line them up in a stright line. Top the tomatoes with the Potato Squash Hash. Slice the strip steak into nice thick pieces about 1/8” thick and fan 4-5 pieces on top of the hash. Garnish with a srpig of Fresh Herbs if available and drizzle the top of the tower with the Fig Gatrique allowing it to come down the sides.

Great to see all my old friends and have lots of students stop by, had several students get calls on Sunday and Team MBQI took a every nice 4th place call in sausage. Already planning for next year!!

Check ou the pictures of the event on the photo page.

See youy than

Chef Richard

Educator of "Que"