Sometimes things don’t turn out exactly as planned, and this would be one of those times. Steak and Ale pie was on the menu tonight, but between the tri-tip and an over-abundance of veggies, use of the cast iron frying pan for the pie was out. So the Dutch oven was put into play, and suddenly it was another Mad Scientist Monday.
The base for the pie was a tri-tip cooked over Bubba Ho-Keg’s diffuser until rare (135°F internal temp). Flavorings were limited to salt, pepper, and granulated garlic.
While that was cooking, the usual “and Ale” gravy base was put on the stove in the house to simmer. Yes, that’s right, I actually know how to use an indoor stove. Once the gravy was going good, too many potatoes and carrots were added to the mix to fit in any cast iron skillet I had on hand. When the beef was done, it rested for a few minutes, then was cut into 1/2 inch chunks and mixed in with the rest of the goodies. From there, it was dump it in the Dutch oven, then cover the top with some puffed pastry dough. Back in Bubba Ho-Keg it went (uncovered) for another 40 minutes.
As you can see from the picture above, there was more than a little gravy leakage onto the crust. It appears I should have mounded the fillings more, but I’m not so sure that would have made things much better.
The end result was actually quite tasty, but I was disappointed in the crust. It was gooey on the bottom, and not near as flakey as the times we have done this (or something like it) in a skillet rather than the Dutch oven.
It didn’t stop the family from chowing down on it either. Between the creeping crud that has been making the rounds and the constant rain (28 days of measurable rain in March, and 4 straight to start off April), it was nice to get some comfort food on the table even if it didn’t turn out exactly as planned.
Regardless of the weather, tomorrow there will be pulled pork for dinner, and most likely a smoked burger at some point during the day. And in case anyone was wondering, yes I am enjoying my vacation.