This beast pulled up next to us at the outdoor patio at dinner. According to the guy
compensating driving it, it is a '99
Saturday, May 31, 2008
Tonight is typically Ribeye Friday, but since we both were off tonight, we opted for a change. Instead, we grilled strip steaks with Bobby Flay's chimichurri sauce from his Boy Gets Grill book. Although I do prefer ribeyes to strip steaks, we followed the recipe pairing provided by The Flay. Zoe likes a leaner cut of meat, so she was fine with the selection. Truth be told, the chimichurri should have really gone with a filet, because I found the flavor of the Angus strip to be incredible on its own. The leaner filet could have benefited from such a powerful accompaniment.
This brings me back to the chimichurri. The Flay called it pungent, and he was right. When you have to put 8 cloves of garlic into something, be prepared to taste your creation for 24 hours. I feel like I smoked a cigar last night. The rest of the chimichurri was mostly made up of cilantro, mint and parsley. Our herb garden was far enough along to support the 2 cups of mint, but I had to unfortunately buy additional cilantro and parsley to finish the sauce.
Great stuff, glad we made it. Next time I may cut the garlic back at bit to spare anyone I talk to over the weekend.
Reminds me of an old partner (Not Eric) who accused me of sweating garlic through my pores while we were stuck in the car together. It was that bad...
Thursday, May 29, 2008
Grilled Stuffed Peppers! I have never made stuffed peppers before, but for some reason, tonight, I had a craving. In fact, stuffed peppers aren't even a traditional grilled food. I had to go all the way to my old, old Better Homes & Garden Cookbook to get some kind of idea of what a recipe was like. I mixed things up by using ground bison meet and adding freshly chopped basil, dill and a chipotle pepper. The rest was traditional stuffed pepper fixins: tomatoes, rice and cheese. I even used the foil rings like the ones I had for BBQ cabbage. The verdict? Great...with a little kick. In fact, as I write this I am still licking my lips. Crazy. I think I will put this in the rotation!
Wednesday, May 28, 2008
Tonight, we picked up a PSMO from Sam's. For a great low price, a little work, and little waste, you can crank out quite a bit of meat. I cut half into filets and left the rest for a roast. The chain makes great meat for a Philly cheese steak pizza too. I think I first saw this on Good Eats. I have been hooked ever since and have previously gone through the butchering process here.
Monday, May 26, 2008
Spareribs! What better way to spend the day, than enjoying the wafting apple smoke from the kettle. I love having the day off.
Although they turned out well, I ran the digital temp gauge next to the meat. I don't normally do that. I typically just work off the hood temp. Needless to say, I chased the needle around all day. The results were good, but not great. Oh well, there is always next weekend!
Saturday, May 24, 2008
Rock Band almost segued into what Zoe called Band Camp. And no, none of us play...but Eric does sing.
The story here is that several years ago we were having a party at my parent's house while our house was out of commission due to some construction. At the time, my youngest brother (who is 12 years my junior) was in a band. The only instructions left by my Mom was that Matthew, my brother, didn't want anyone playing his "expensive" band instruments.
Well as you can imagine, the night went on and the recycling bin started to fill up. Everyone (well at least the guys) wanted to know what it was like to play in a band. The next thing you know a bastardized version of John Mellencamp's Pink Houses was wafting its way through the basement. Eric was on guitar, Keith on bass, Jeff and Brian played drums...I think I was playing another bass. We rocked. The more we rocked, the more our wife's slowly gravitated towards the other end of the room. We were loud (he had 6 foot speakers) and we sucked.
Then, like a the thud of a Judge's gavel, the music stopped (of course calling it music in the first place is being generous). My Mother, with little Matthew in tow, had arrived home. My Mother had the amazing power of making all of us feel like we were sixteen again. She was...shall we say...a little upset. For some reason everyone thought the fun was over. People started leaving...quickly. My final salvo, before Zoe dragged me to the door, was telling Matthew, "at least if my friends break your instruments, they have jobs to buy new ones". That went over quite well. Fear not, the next day we all made up. I accepted their apology gracefully...at least that is how I remember it.
My parents will be moving next month and this will be one of the twenty years worth of memories we will always laugh about. The story only gets better with time. Last night we posed for one last picture with Matthew's precious instruments which funny enough, are going to be donated away. I am soooo glad we didn't cause them any harm that one rocking night.
Friday, May 23, 2008
Thursday, May 22, 2008
Beef 'n Greens! We have started going halves with some friends who receive a weekly "happy box" from a local farmer (Thank you Tara). Part of the excitement for me is experimenting with whatever shows up. This week we had a ton of kale, greens and bok choy. I stir fried the greens with ginger (also in the box) and garlic and served it along side my obligatory red meat (strip steak tonight). It is always a good night when I can use the grill and the wok.
Saturday, May 17, 2008
Ribeye Friday - Take 483...or something like that. There is just something satisfying about a nice slab of meat after a long week of work. Tonight, it was served with grilled cabbage, steamed artichoke, grilled onion and a grilled potato.
Thursday, May 15, 2008
Sunday, May 11, 2008
The first step was to remove the back side. I wasn't thrilled with having to do this. However, the four screws holding the panel on came off without a hitch. If I had really wanted to I could have made the repair from the front. Taking the back off just made it easier.
Next step, remove the gas supply line:
Now remove the main corrugated gas supply line:
A little tricky, but remove the corrugated side burner gas supply:
Once all of the gas lines are removed, unscrew the bulkhead:
With all of the parts off, replace the bulkhead with the new one. The only deviation I took from the directions was the addition of some pipe dope on the side burner gas supply. Originally, the pipe was sealed, so I figured I had best duplicate that on the replacement.
Now that everything is back together, turn on the gas, soap the joints, and check for leaks.
The whole process took less than fifteen minutes. Here is the damaged fitting. I am suspicious that this must have been a defective piece of brass since manufacture. Especially seeing that it was a part that was pre-connected when I initially assembled the grill. Nonetheless, catastrophe avoided and good grill times ahead!
...that is udder this world! Mom unearthed this rare gem the other day. One in a series of her "Here's my Cow" childhood photos. Grandpa is standing by in the background just in case things get a little crazy. We think Mom is about 10ish in the photo. Outside of the great picture, I just love the cow t-shirt she is wearing....that and her pants hiked up to her armpits. Good times in southwest Ohio.
Happy Mother's Day!