nicoleandgreg.net » adobo http://www.nicoleandgreg.net greg loves to cook meat over fire, greg likes to drink beer... often at the same time. And every so often, nicole reads it. Sun, 15 Aug 2010 16:29:52 +0000 en hourly 1 Firewalker Steaks http://www.nicoleandgreg.net/firewalker-steaks http://www.nicoleandgreg.net/firewalker-steaks#comments Mon, 24 Aug 2009 12:26:23 +0000 greg http://www.nicoleandgreg.net/?p=997 Just the stuff you need
  • 4 beef t-bone steaks, medium thickness
  • 1/2 cup honey
  • 1/2 cup lime juice
  • 1/2 cup fresh cilantro, chopped
  • 1/4 cup Dijon mustard
  • 2 tablespoons canned chipotle chiles in adobo, minced
  • 2 tablespoons adobo sauce
  • 6 fresh garlic cloves, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon salt
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon pepper

What to do with that stuff

Put the steaks in a very large re-sealable plastic bag.

Mix all the remaining ingredients in a large bowl to make the marinade. Pour this marinade in on the steaks and re-seal the bag. Marinate the steak for at least 1 hour. Overnight is fine.

Remove the steaks from the bag after marinating is finished and pour the marinade into a saucepan. Bring to a boil over low heat and allow the marinade to simmer for 5 minutes. Use half for basting the steaks as they grill and the other half to serve on the steaks at the table, for those who desire it, (serve “on the side”).

Grill the steaks as you like. High heat is advisable. I like 4-5 minutes per side. No more.

NOTE: It is very important that the marinade be boiled to destroy harmful bacteria before basting the steaks or before serving it at the table as a sauce.

source: Marlboro outdoor cookbook

]]> http://www.nicoleandgreg.net/firewalker-steaks/feed 0 Atomihawk Chop http://www.nicoleandgreg.net/atomihawk-chop http://www.nicoleandgreg.net/atomihawk-chop#comments Sun, 23 Aug 2009 22:59:51 +0000 greg http://www.nicoleandgreg.net/?p=976 The grill is currently at only 445° and climbing. The steaks are sitting on the counter getting a little up to room. Nothing scientific here. Just steak and a salad. But the morning started early. Getting up at 6:45 in the morning to light a fire for spare ribs isn’t always the ideal Sunday. But it felt right today.

So tonight I wanted to have something a little … ambitious.  500°

tomahawk chop of beef for grillin on TwitpicA long time ago I recall watching an episode of Top Chef which featured a cut if meat I had never seen before. To say it was huge would be an understatement. But there was more to it than just size. There was something special… there was – a handle!

525… got to get the meat. and a nice little marinade Nicole likes quite a bit. The Firewalker. This is where the name comes in… this marinade has some serious heat. What better way to bring the big heat is with a big hunk of beef.

BAM meats on and everything is cooking. Remaining marinade is cooking down nice and safe. Though I doubt we’ll use much. I remember it to be quite hot. Now we’ve reaching in and given the meat a nice qaurter turn. Love to get those diamonds… maybe I can grab a quick Twitpic of it when I flip the meat here in a minute. The grill is holding steady at 550° so the meat is staying an even color throughout the surface. Fingers crossed… steak went over nice. Got the pic I wanted. waiting for it to upload. The meat looks good. Temp trying to recover; so I juice it back up all the way. Full power captain.

raining diamonds on my tomahawk Firewalker chop on TwitpicAnd no more untrue words could have been written. I ran out of propane and had to run to the garage to get the spare. Hooked it up and pulled the steak to the side while the grill heats back up. Whew! That was a close one. It would have been a crying shame to have this beautiful piece of beef ruined by a lack of propane.

And we’re basting the steak while it rests. Boiled off the bad meat juju and we’re slapping on a very spicy baste. I’ve moved the meat back over the fire and I’m giving it 10 minutes. That’s it. Off to wash my hands.

Ok about done here. Opened a 2005 Rudi Schultz Syrah from South Africa. Nicole is really liking it… both the steak and the wine. It was surprising how much the complection of the wine changed with the meat in play. Here are a few more pictures:

atomihawk firewalker chop off thr #grill on Twitpic atomihawk on the plate on Twitpic

Nicole seemed to really really like the steak tonight. I was very happy with the outcome myself.

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