Food

So, there is another blog that I once started, that would chronicle my food adventures, eating at good restaurants, making good meals, even discovering new holes in the wall. I'm not even going to link to it, because there is nothing there. I'm not sure there ever will be, since the time will come soon that my kitchen will once more be nothing more than a countertop and a fridgerwave. So, I'm going to start posting all of my food-related thoughts here instead, and close it for business. I mean, I would rather have a blog that I update daily than 4 that I never update.

I will certainly miss having cooking adventures like the below beer can chicken, or even grilling a thick rib eye like we did last night. I'm no expert, but some of my tips for a juicy steak on the grill:

• Olio. A couple dashes of olive oil will help your seasonings to stick evenly on the steak, and help in the searing process. Besides, the tiny bit you put on will be instantly turned to carbon when it hits the grill, so the additional calories are negligible.
• Season away. Don't be afraid to put a nice thick coat of pepper, chili powder, Coriander, Cumin etc on the steak. Other great seasonings include dry mustard, granulated garlic, and ginger. The only key is think about how they'll taste together- if you aren't sure. mix them up in a small bowl, taste, and then once you make your "rub" and are satisfied, apply.
• Hot Hot Hot. While cool smoke cooking is great for some applications, a juicy steak needs to hit a hot grill. If you have a gas grill, turn it up to preheat right before you put the steaks on. If you have a traditional grill, try and spare a piece of fat or some bacon drippings, and drop them on the coals so they flare right before you apply. Sear the steak for a few seconds, then on a gas grill, reduce heat to high.
• Butter. I know, it's not good for you. But if you are going to do it right, do it right. If you want to be healthy, make a turkey burger. Take a small pat of butter and mush it with fresh or dry parsley (or chives). Put a tiny pat on each steak- no need to drench it, just a little dollop. It is as much for garnish as for flavor, Do it just before serving, so the butter is about 2/3 melted when you get to the table.

Yeah, butter and olive oil. You wanna fight about it?