Even for a hardcore grilling machine like myself, I’ve had to raise the white napkin and surrender to the elements. It has been a brutal winter in Michigan. I have only fired up the Weber once since the new year. Even with the hot burning, Lazzari mesquite lump I use, I couldn’t bring myself to light the coals.
To make matters worse, the one time I did, I scorched (badly) six beautiful rib eyes. Beyond recognition. It was salad and potatoes for dinner. The steaks were sent over to my father-in-law for his German shorthair. That bad.
What happenned? I had the coals nice and hot. Glowing red. The grill was in the garage, sheltering it from the wind (it was still around 0 degrees). I placed the steaks on the grates but decided to leave the cover off while I went back inside to check on the kids. Typically I babysit steaks, not kids, but it was too cold. I was in for less than 6 minutes and when I looked back at the grill, it was a fireball. The nicely marbled rib eyes dripped their precious fat into the coals and created a roaring blaze. I rushed out but it was too late. It was so hot that it practically cooked the steaks through to well done, without even flipping the dang things.
Oh well…it was a rookie mistake made by an old master.
cuts_beef.pdf
There is NO QUESTION about it. The best food and travel show on TV is Anthony Bourdain’s, No Reservations.
Funny and informative. Last night’s show, set in Singapore, had me dreaming about food. The simple chicken and rice dish looked terrific. Especially the condiments: packed with chile, garlic, soy sauce…
Seeing a horseshoe crab being grilled over an open fire was especially awesome.
Here is a link:
http://travel.discovery.com/tv/bourdain/bourdain.html
My grill-cam has been in the case the last few weeks. Weather in Michigan is a bit on the nasty side (no excuse, I know) but I did grill some pork in the Bahamas that was terrific.
Here is what I did. Took a full pork loin and cut it into 1″ steaks. Soaked this in olive oil, a little garlic and lime juice for about 3 hours.
Got the coals hot in an open grill pit. Seasoned the meat with the a commercial blend, Cavenders Greek Seasoning. Really sensational.
http://www.greekseasoning.com/We grilled this for about 30-45 minutes, turning often and squeezing fresh lime juice on the meats every so often. I don’t know if it was the Kalik’s, but it was the best dang pork I ever ate!
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