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



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.

10 Responses to “Friday Strips”

  1. Rob says:

    $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. 🙂

  2. Mr. Bingley says:

    I hate when that happens too, Rob. Damn thoughtful of you to make such a sacrifice; you are an inspiration to us all!

  3. Kate P says:

    Yum. This is like vicarious grilling for me–against the rules in my community.

  4. Kate…WHAT ??!?!?!!?

  5. mojo says:

    Might try the Bogle cab, if you haven’t already.

  6. Mr. Bingley says:

    I like the Bogle Zin a lot; great value for $10 or so.

  7. Ave says:

    Yummy yummy please keep those cow pictures coming – we can’t get fleisch like that here!

  8. JeffS says:

    I made chili. Oh, well….

  9. Cullen says:

    Waiting for our Costco to start carrying prime cuts. 🙁

    Those steaks looked great. Love that you cooked ’em over coal.

  10. 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.

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