Friday Strips
Sounds really good, doesn’t it? What better way to end a long, hard work week than with a nice meaty strip…
Oh yeah!
Since I haven’t yet built a cover for my smoker I decided to move it on to the front porch of the house. Great location for my convenience and dryness but a bad location for smoke. Oh well.
Since I wanted to cook these babies over charcoal I took out the middle section and made my own little Smokey Joe
It ain’t elegant but it does the trick
Indeed.
Along with my Bride’s All-World Creamed Spinach and some gorgonzola mashed potatoes, life was pretty darn good last night.
To wash it down we went with an old stand-by
The Fetzer “Valley Oaks” is a lovely and dependable cab that gives you nice currant and fruit flavors with a hint of tobacco at the end…all for about $8. Yum.
Swill Food and Grog | Mr. Bingley | 
August 8, 2009 11:49 am
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$11/lb? WOW.
My grocers will sometimes reduce “for quick sale” steak on the sell-by date. Usually, it’s significant savings, like that fantastic 20oz porterhouse I got the other day for $7. I have to eat the whole thing, though. The wife won’t eat a steak that thick. Damn. 🙂
I hate when that happens too, Rob. Damn thoughtful of you to make such a sacrifice; you are an inspiration to us all!
Yum. This is like vicarious grilling for me–against the rules in my community.
Kate…WHAT ??!?!?!!?
Might try the Bogle cab, if you haven’t already.
I like the Bogle Zin a lot; great value for $10 or so.
Yummy yummy please keep those cow pictures coming – we can’t get fleisch like that here!
I made chili. Oh, well….
Waiting for our Costco to start carrying prime cuts. 🙁
Those steaks looked great. Love that you cooked ’em over coal.
Just a hint, monsieur le chef. Try leaving the pepper off until you take the steak off the high heat – it burns and gives a slight bitter taste. Put the pepper on the plate, then the meat – let the heat and moisture marinade the underside of the steak whilst you are transferring bits of it to the proximal end of your digestive tract. What you get is a developing peppery taste that is yummy.
Bon apetite, mate.