I've retired from the Grilling duties....my son has taken over....he's better than I ever was anyway...he borrowed my grill when he graduated from OSU....last I saw it. That was 5 or 6 years ago....now all holidays are at his house...love it...no cleanup, no prep..I'm rockin' this retirement dad tax stuff...but really, he loves to cook about as much as anything ...kid's got talent in the kitchen...he usually runs his father in laws Duck tailgate grilling parties.
I know....I think we've spoken about it years past...I'm mostly Irish myself....got all the irish jokes down
I'll be thinking about you as I consume my liquid diet right after downing all kinds of grilled beast. Gotta wash it down with quality beer and quality wine albeit in mass quantity. I'll say a prayer for you as I swallow my mouth full of prime steak followed by some fried in butter mushrooms and a bite of that baked potato with all the trimmings. I'll have the wine with the meal so when will I have time for the beer, you ask. Answer - I'll have the beer while tendind to the meat over those hot coals. OMG, this is gonna be delicious. Hope that not being able to eat any of this delicious food doesn't upset you any. Oh, who am I kidding, I kind of hope it does get to you. It'll make my day. Who me? I don't have a mean streak.
The REAL deal, folks!! https://foodwishes.blogspot.com/2015/01/crispy-honey-sriracha-chicken-wings.html
You want crispy chicken wings? Here's how and here's the why. Then coat them with your favorite Honey Sriracha glaze.
Not sure if I'm Irish, Scottish or English along with American Indian but I know I've pretty much got all the drinking heritage going for me.
Beef brisket is the best thing for backyard grilling hands down. That's what I have in my poor boy every time I go to the Tigard Buster's Texas style barbecue restaurant because it's not far from the VA hospital which I'm at about four times a week. Is there anything better than Texas style grilling? No, there isn't. Hope you have plenty of iced tea with that and then invite me over. Even my Korean born wife enjoys a beef brisket poor boy now and then.
I've had the two wagyu steaks that were out of this world the best NY steaks of my life, especially when liberally coated with Kosher salt of both sides a half an hour before grilling to form the perfect charred medium rare crust. And then I had three Maine lobster tails with lemon juice and melted butter. Last night I had five of the prettiest and largest shrimp in a cocktail that you've ever seen. All this is leading up to the fact that I think I'll switch to a German bier sauszge that will split naturally when I grill it, along with some fabulous potato salad with lots of crunchy celery and sweet onion, Bush baked beans and kettle potato chips with no salt. What to wash it down with, what to wash it down with. Got to figure out what to drink with it. All my guests are all tee teetotalers.
1. Fillet mignon, although very tender, has the least flavor of all the steaks I've ever had; 2. I don't want bacon or even steak sauce interfering with the flavor of my steak. I want nothing on my steak but salt, which is used to draw to the surface via moisture, the meat proteins that give a quality steak it's fabulous crust and great flavor. I use kosher salt because that's the kind that's most recommended by the great chefs including my favorite, Alton Brown, of the cooking show Good Eats. I salt it a half hour before grilling. Also, after salting I throw my steak in the freezer for half an hour to an hour. Why? Because I grill my steak over a hot fire of natural all wood charcoal and catch the outer fat on fire until the fat is blackened and greatly rendered. I don't want the center to be too done. 3. I use to buy prime NY steaks and look the best marbled ones but now I'm going with a very expensive wagyu NY steak which has even better marbling and a better outer layer of fat but less cholesterol than a USDA steak. The wagyu is cut from beef raised in Japan and is clearly the most delicious steak I've had in my life. We get our wagyu steaks from the Laurelhurst Market restaurant and deli on SE Burnside. Gotta find a place the sells wagyu closer to home here on the West side.
Was inviting myself over too bold, not that I care because when it comes to beef brisket, I have no shame.