{"id":229411,"date":"2025-05-07T20:31:44","date_gmt":"2025-05-07T20:31:44","guid":{"rendered":"https:\/\/peraltafinancing.com\/recipes\/category-a-b\/barbecue\/steak-and-wedges-others-kungfubbq\/"},"modified":"2025-05-07T20:31:44","modified_gmt":"2025-05-07T20:31:44","slug":"steak-and-wedges-others-kungfubbq","status":"publish","type":"post","link":"https:\/\/fivemor.com\/?p=229411","title":{"rendered":"Steak and Wedges (+Others!) – KungFuBBQ:"},"content":{"rendered":"


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Steak and Wedges (+Others!)<\/span><\/h2>\n

I recently got a new grill \u2013 The Napoleon Prestige Pro 825. It\u2019s an absolutely massive bit of kit, full of features and should let me cook a bit more often. I have to admit I was a bit overwhelmed with the sheer size of it and having never cooked on gas before I wasn\u2019t too sure where to start. This was my first big cook on it \u2013 Steak and Wedges.<\/span><\/p>\n

This is the grill \u2013 it\u2019s too big for the hut but in this spot I can cook outside right in the middle of the patio area.<\/span><\/p>\n

\"Steak<\/span><\/p>\n

Look at all the cooking surfaces! Far left is a gas hob, middle has 4 burners, a back burner (for rotisserie) and a burner for the smoke tube. Right hand side is a pair of ceramic infrared burners. To the right of that is a chopping board and ice bucket!<\/span><\/p>\n

\"Steak<\/span><\/p>\n

The Meat:<\/span><\/h3>\n

Two Ex-Dairy Rib-eye steaks from Turner and George. I love this stuff, top quality.<\/span><\/p>\n

\"Steak<\/span><\/p>\n

The Cook:<\/span><\/h3>\n

I cut potatoes into 8 wedges each, par boiled them then poured a whole pot of Steenbergs Hickory BBQ rub over them before putting them on the grill. I had the far left burner on at this point and had shut down burners 2\/3\/4 so the wedges were in an indirect cooking zone.<\/span><\/p>\n

\"Steak<\/span><\/p>\n

Peas in a Petromax Dutch oven on the hob. Butter, Thyme, Mint and black garlic were added also.<\/span><\/p>\n

\"Steak<\/span><\/p>\n

With the wedges well on the way I fired up the ceramic infrared burners to maximum and gave them two minutes to warm up before dropping the steaks on. Two minutes per side, cooked direct then rested.<\/span><\/p>\n

\"Steak<\/span><\/p>\n

The heat of the ceramic burners gave the steak an amazing sear and crust!<\/span><\/p>\n

\"Steak<\/span><\/p>\n

Wedges came out well too!<\/span><\/p>\n

\"Steak<\/span><\/p>\n

Time to Eat:<\/span><\/h3>\n

Plated up and good to go. I was looking forward to this!<\/span><\/p>\n

\"Steak<\/span><\/p>\n

SUMMARY:<\/span><\/span><\/h3>\n<\/p>\n
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It was good to get off the mark and cook on the new grill. I was really impressed with how easy it was to use and cook on, very quick to warm up too and handy to have the 3 different cook zones available for this meal. It\u2019s definitely going to help me cook more often.<\/span><\/p>\n

Great meal, super tasty \u2013 love this steak.<\/span><\/p>\n

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Cook Difficulty:<\/strong><\/span><\/td>\n2\/5\u00a0<\/span><\/td>\n<\/tr>\n
Cook Duration:<\/strong><\/span><\/td>\nShort: 1\/5<\/span><\/td>\n<\/tr>\n
Cook Equipment:<\/strong><\/span><\/td>\nNapoleon Prestige Pro 825<\/span><\/td>\n<\/tr>\n
Cook Method:<\/strong><\/span><\/td>\nGas hob \/ Indirect \/ Ceramic Infrared Burners<\/span><\/td>\n<\/tr>\n
Charcoal:<\/strong><\/span><\/td>\nGas!<\/span><\/td>\n<\/tr>\n
Smoking Wood:<\/strong><\/span><\/td>\nN\/A<\/span><\/td>\n<\/tr>\n
Cook temperature:<\/strong><\/span><\/td>\nVarious levels of hot!<\/span><\/td>\n<\/tr>\n
Cook time:<\/strong><\/span><\/td>\nAbout 20 minutes (wedges)<\/span><\/td>\n<\/tr>\n
Internal temperature:<\/strong><\/span><\/td>\n55C<\/span><\/td>\n<\/tr>\n
Notes:<\/strong><\/span><\/td>\n1: Watch the wedges closest to the burner running as they might burn.
2: Give the ceramic burners two minutes to get up to heat, they should be glowing red.<\/span><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/div>\n<\/div>\n

Pizza:<\/strong><\/span><\/p>\n

I have been cooking more pizza lately to justify buying a Famag IM5 mixer! Also keen to start trying some new topping combinations and this week it was\u00a0Pizza Pancetta and Aubergine.<\/span><\/span><\/p>\n

I fired up the Ooni Pro with oak staves from Smokey Oak Barbecue, these are the smaller ones they have produced which are suitable for the Karu also.<\/span><\/p>\n

\"Pizza\"<\/span><\/p>\n

Aubergine sliced and ready for a quick cook.<\/span><\/p>\n

\"Pizza\"<\/span><\/p>\n

Pizza station all set up, beer close by too!<\/span><\/p>\n

\"Pizza\"<\/span><\/p>\n

Fire raging nicely.<\/span><\/p>\n

\"Pizza\"<\/span><\/p>\n

Pizza ready to launch, loving my new peel!<\/span><\/p>\n

\"Pizza\"<\/span><\/p>\n

First pizza<\/span><\/p>\n

\"Pizza\"<\/span><\/p>\n

Second pizza<\/span><\/p>\n

\"Pizza\"<\/span><\/p>\n

Close up!<\/span><\/p>\n

\"Pizza\"<\/span><\/p>\n

Third pizza<\/span><\/p>\n

\"Pizza\"<\/span><\/p>\n

I do love cooking pizzas on the Ooni Pro, very relaxing cooking with charcoal and wood. Fairly easy to get into a good routine of preparing then cooking the pizzas too.<\/span><\/p>\n

This dough was my usual Pizza Bible (page 44) recipe with a Tiga. Caputo Nuvola Super flour and mixed in the Famag IM5 mixer. I did use the malt again this time but you can see the dough browned up a fair bit, the oven was running higher with the smaller staves as I was topping up more often. Next time I will track how often I am adding wood!<\/span><\/p>\n

Lovely pizzas, enjoyed the new toppings and have quite a few different recipes coming up.<\/span><\/p>\n

The dough recipe is from The Pizza Bible by Tony Gemignani<\/span><\/span><\/p>\n

The topping recipe is from the Franco Manca book:<\/span><\/p>\n

Sausage Bagels:<\/strong><\/span><\/p>\n

Starting the first day of my week (and a bit!) off properly with Sausage bagels. These were cooked on the Napoleon 825 again, direct at full temperature. Victorian sausages from Turner and George, very nice but maybe better for an evening meal. All good though!<\/span><\/p>\n

\"Sausage<\/span><\/p>\n

Another bonus cook from the gas grill, very quick to fire up and get cooking on.\u00a0<\/span><\/p>\n

Aloha 65 Wings with the cocktail:<\/strong><\/span><\/p>\n

Aloha 65 sent me a bottle of their spirit and a hot sauce to try, this was my cook with both.<\/span><\/p>\n

I took the wing method from Wings and Things by Wingmans Chicken \u2013 Cornflour and Rice Flour. Cooked indirect with a vortex in the middle on the Napoleon Pro 22.<\/span><\/p>\n

\"Aloha65\"<\/span><\/p>\n

First baste with the Aloha 65 hot sauce, cherry chunk adding some colour too<\/span><\/p>\n

\"Aloha65\"<\/span><\/p>\n

All done! The wings had a great colour to them, I had used the whole bottle of hot sauce!<\/span><\/p>\n

\"Aloha65\"<\/span><\/p>\n

Served with \u201cThe Alohan\u201d cocktail \u2013 what a great meal, we loved it!<\/span><\/p>\n

\"Aloha65\"<\/span><\/p>\n

The wing recipe can be found in Wings and Things by Wingmans Chicken<\/span>:<\/span><\/p>\n

Rump Steak sandwich:<\/strong><\/span><\/p>\n

A new bakery has opened nearby and the bread is fantastic, this is a white sourdough I picked up:<\/span><\/p>\n

\"steak<\/span><\/p>\n

Onions on the gas hob<\/span><\/p>\n

\"steak<\/span><\/p>\n

Rump steak from Martin\u2019s Meats<\/span><\/p>\n

\"steak<\/span><\/p>\n

Onto the ceramic infrared burners<\/span><\/p>\n

\"steak<\/span><\/p>\n

Which I also used as a toaster!<\/span><\/p>\n

\"steak<\/span><\/p>\n

Great sear on the steak again<\/span><\/p>\n

\"steak<\/span><\/p>\n

Sliced and served with balsamic onions and Dijon Mustard.\u00a0<\/span><\/p>\n

\"steak<\/span><\/p>\n

Cracking lunch, another quick and easy cook on the Napoleon 825.<\/span><\/p>\n

Mussels:<\/strong><\/span><\/p>\n

We picked up a bag of mussels from the local fishmonger \u2013 a bargain for \u00a32.34! The plan was to cook them in a Dutch oven on the firebowl with white wine, shallots and parsley.<\/span><\/p>\n

\"Mussels\"<\/span><\/p>\n

Jenga Time:<\/span><\/p>\n

\"Mussels\"<\/span><\/p>\n

Fire underway<\/span><\/p>\n

\"Mussels\"<\/span><\/p>\n

Mussels hanging over the fire. It only took about 5 minutes!<\/span><\/p>\n

\"Mussels\"<\/span><\/p>\n

Ready!<\/span><\/p>\n

\"Mussels\"<\/span><\/p>\n

Served up<\/span><\/p>\n

\"Mussels\"<\/span><\/p>\n

With some big chunks of the bread<\/span><\/p>\n

\"Mussels\"<\/span><\/p>\n

What a great meal this was, quick and easy to cook but so tasty! The mussels were a bargain too, these would be great as a starter when cooking a bigger meal on the firebowl. One to remember!<\/span><\/p>\n

Cheeseburger:<\/strong><\/span><\/p>\n

Kuhne sent me their pickles to try, cheeseburger time!<\/span><\/p>\n

\"cheeseburger\"<\/span><\/p>\n

I toasted the buns on the ceramic burners on the Napoleon 825.<\/span><\/p>\n

\"cheeseburger\"<\/span><\/p>\n

No photos of the cook for some reason! I cooked the burgers on a cast iron pan over the gas hob on the Napoleon 825. It\u2019s my favourite way of cooking burgers at the minute, from lighting the gas to eating is usually under 10 minutes!<\/span><\/p>\n

Black label burgers from Turner and George, gherkins, cheese and candied jalapenos. What a burger, really juicy and very tasty!<\/span><\/p>\n

\"cheeseburger\"<\/span><\/p>\n

That\u2019s it for this blog post, some great cooks and a good week of eating! Until next time.<\/span><\/p>\n

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The books used in these cooks and equipment I recommend can be seen in my Amazon Store:<\/span><\/p>\n

\"amazon<\/a><\/span><\/p>\n

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CONNECT WITH ME ON SOCIAL MEDIA:<\/span><\/h3>\n

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