Dear Jewel,
Although it be 108 degrees on the blacktop today I decided to treat my family though we could scarce afford it and bought some Porterhouse steaks that went 1-1/4 lb each. To celebrate America's birthday (yeah, as usual Midnight Rider is running just a little behind schedule).
So I took some huge Russetts, halved them and quartered each half, drizzled basalmic vinegar over them and steak seasoning then put them on foil on the top shelf of the grill. On low grill.
Then the steaks went on, unseasoned and unadorned. Everything cooked for about 40-45 minutes.
Bobby Flay will tell you the hardest part of grilling is to put the meat on and leave it alone. I say the hardest part is to put the potatoes on and keep my Irish wife from stealing wedges when I'm not looking. And hoping she doesn't spill your beer all over you.
Anyway, the steaks came out awesome. Hot and juicy. So did (what was left of) the potatoes. The kids had sweet white corn going on inside and a very nice salad. Washed it all down with 100 proof Old Granddad. Well, I did. Not the kids.
Now, the only thing left is the satisfying sound of a Jock Wrestle Terrorier gnawing on a steakbone.
So how's you?
p.s. You know, the old blues players used to use a steakbone as a slide. They'd found a way to boil it down smooth and hard, giving it an almost etheral sound. Mississippi Fred McDoweel was one of the great practioners of this.
And yes, this was all just another shameless way of posting some music. Even though he is not usng a steakbone on all of them it is still McDowell at his best.
Enjoy!
Although it be 108 degrees on the blacktop today I decided to treat my family though we could scarce afford it and bought some Porterhouse steaks that went 1-1/4 lb each. To celebrate America's birthday (yeah, as usual Midnight Rider is running just a little behind schedule).
So I took some huge Russetts, halved them and quartered each half, drizzled basalmic vinegar over them and steak seasoning then put them on foil on the top shelf of the grill. On low grill.
Then the steaks went on, unseasoned and unadorned. Everything cooked for about 40-45 minutes.
Bobby Flay will tell you the hardest part of grilling is to put the meat on and leave it alone. I say the hardest part is to put the potatoes on and keep my Irish wife from stealing wedges when I'm not looking. And hoping she doesn't spill your beer all over you.
Anyway, the steaks came out awesome. Hot and juicy. So did (what was left of) the potatoes. The kids had sweet white corn going on inside and a very nice salad. Washed it all down with 100 proof Old Granddad. Well, I did. Not the kids.
Now, the only thing left is the satisfying sound of a Jock Wrestle Terrorier gnawing on a steakbone.
So how's you?
p.s. You know, the old blues players used to use a steakbone as a slide. They'd found a way to boil it down smooth and hard, giving it an almost etheral sound. Mississippi Fred McDoweel was one of the great practioners of this.
And yes, this was all just another shameless way of posting some music. Even though he is not usng a steakbone on all of them it is still McDowell at his best.
Enjoy!
John Henry
Freight Train Blues
Louise
No comments:
Post a Comment