Last Sunday I biked my way over to the BF's house with my rib eye steak in tow. Sam, Erick, and I were planning on doing some work on Sam's now gutted kitchen but the day was too nice and our hangovers were too present so instead we opted for playing catch and having shish kabobs. The kitchen is still no where near done, but I think we made the right choice.
(I cubed the meat and sprinkled it with a little salt, pepper, cayenne, and good Old Bay)
After deciding on the kabobs though a comedy of errors ensued that included many extra trips to Trader Joe's, gas stations and, unfortunately, target to get extra items like the veggies, appropriate lighter fluid (Erick tried to use the stuff we were supposed to use on the hard wood floors to get the black tar goo off - probably not a great idea), and those little wooden kabob sticks.
(A little toxic fumes never hurt anyone, right?)
Why is lighting a grill so hard? I think we need more practice. But finally it was hot enough to start grilling! It only took an extra 2, 3 hours. I figure it built up our appetites so no harm done.
(Just looking at this pic again is making me salivate.)
The whole thing turned out fantastic, if I do say so myself. The meat was juicy and oh so tasty. Everything had the perfect amount of seasoning on it with just the right spicy bite. I'd want to eat like this everyday if it wasn't such a time consuming event to make it happen!
It began with a simple question: "Who wants to go in on part of a cow?" After endless emails and brave rainy nighttime deliveries from Phil "The Meat Man" Rooney, we are now enjoying meat from Mitch's family farm.
(I cubed the meat and sprinkled it with a little salt, pepper, cayenne, and good Old Bay)
(A little toxic fumes never hurt anyone, right?)
(Just looking at this pic again is making me salivate.)
(Erick and Sam, sated and happy.)
(Erick and Sam, sated and happy.)
Hmmm...Sam hungry.
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