Tuesday, December 15, 2015
Geek Feast Blog Hop
Today we're talking favorite geeky (or related) foods. Since this is the internet, I can't share with you, but you CAN visit all the sites in blog hop, pull up all the recipes, and make your own feast to eat along with us. That's kinda the same thing, right?
I feature a bunch of different foods in A New Threat, from sandwiches, chips, steak, veggies, and inordinate amounts of tea. Now, I like tea and all, but Nilre's the tea drinker, not me. If I tried to walk you through making proper tea, she'd laugh at me.
Now, most Meskka prefer their steak raw, as in, un-cooked. Most humans, though, like it with at least some browning to it.
If you like it rare, it's easy, slap it on the grill, wait a few seconds, flip, wait, eat.
Me, I like a good well-done steak. I know, most of you at this point are all, "Eww, dried out and nasty!"
Well, that's only if you're cooking it wrong.
Anyway, back to cooking a great, juicy, well-done steak. You see that picture over there to the right?
That's the wrong way. Completely wrong. If you're aiming for well done, and your fire looks like that, you're going to end up with shoe leather.
To start, light a smaller amount of coals. Once they're lit, close the lid, and watch the temperuature.
When it gets around 160F to 180F, (You do have a grill thermometer, right?) shove them all over to one side of the grill.
Place the steaks on the other side of the grill.
I've got best results slathering them in barbecue sauce, that adds a little extra moisture, and flavor. You can also use a dry rub, or leave them plain, whatever you like best.
These are going to take a while to cook. The secret to a good well-done steak is low temperature, for a long time. About an hour, possible two, depending on how many steaks, the cut, the size, and what your exact grill temperature is.
Yes, cooking this way is more of an art form, but it's fun, and really yummy.
Don't forget your favorite beverage. I like Mountain Dew, but there are other options:
Visit the other sites in the blog hop:
J. L. Mbewe
Laura VanArendonk Baugh
H. A. Titus
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