By Eyebee, on July 6th, 2008
I’ve slipped a little bit the last couple of days. Not too badly though, I hope.
Yesterday, we grilled out with the neighbors, and I was good and only had a salmon steak and some salad for dinner, but afterwards the three beers weren’t really a good choice, but enjoyable nonetheless.
I did decline dessert though (although for me that’s mostly easy).
This afternoon, after working with a client, I got dragged screaming to a local bar and force fed two beers, and ten wings.
After getting home it was grilling time again, with a lean steak, and some more salad. At least things like burgers (with associated buns and cheese) weren’t involved, nor were any fries, or loaded baked potatoes or chips.
By Eyebee, on July 4th, 2008
I’ve seen so many folks that just don’t give the charcoal time to get properly hot, and try to cook while it’s still aflame, and of curse the edges burn, or worse, it comes out tasting of lighter fluid!
I like to let the coals get a good coating of ash on them before I cook anything.
I’m not big on excessive sauces and seasonings myself on anything; I like salad with a little oil based dressing, but if there’s none available, I’m quite happy to much into a plate of good fresh salad vegetables just as they are.
The same goes for steak. Good steak, that has plenty of marbling for flavor, doesn’t need a whole lot added to it. Not for me, all that smothering with bottles of who knows what from the supermarket. Nope. I like to rub with a little salt and some fresh ground black pepper, and that’s it. Then I can enjoy the flavor of the meat!
Once those coals are covered in ash, spread them out to give an even grilling area, and then give your steaks between 3-5 minutes on each side. I don’t think it’s a good idea to use steaks more than about 1.5 inches thick on the grill. That way it’s easier to get the right combination of doneness on the outside, and the inside cooked just how you like it. Medium rare is my own choice.
I’m now looking forward to getting that grill fired up later, but today, we’re going to grill some salmon instead!
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