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I was hungry for some good steak, so I pulled some porterhouses out of the freezer. I saw the technique for the yams in one of my grilling books, and I've always wanted to try it.

The yams were just thrown directly into the charcoal and took probably 1:15-1:30 or so to cook. At the same time I did a batch of ABTs with jalapenos, monty jack cheese, and wrapped them in maple bacon.

The steak was rubbed with some EVOO, lawry's season salt, ground pepper, and some garlic powder. That was cooked directly over the coals.

The results were great. The steak tasted awesome, it had been awhile since I made a steak. The yams are really good too. Anyone that likes yams I would highly recommend that technique. WHen they're done just cut down the middle and scoop the goodies out from the charred skins. They have a great, creamy textrue, with a hint of smoked flavor. I just put a little butter, salt, & pepper on them. The grilling book recommends a maple-cinnamon butter, which would probably really good too, but I didn't want the sweetness.

The beverage is just a hoppy (mostly cascade) homebrew IPA. It's pretty dark for an IPA, because the homebrew shop was out of the lighter crystal malts when I bought my grains Sad Still, it tastes great.

Check out the pics:

http://picasaweb.google.com/bhammer/722Dinner

Hammb, you are without a doubt the only person I know that takes pictures of his food. Well, RUIT does, too, but I expect that kind of crazy stuff from him.

Looks great! Man, I love grillin' season.

I never took pictures of my food until I started visiting www.barbecuebible.com

It's a great website and they share a ton of great ideas/recipes/etc. It's pretty common to brag about your great meals on the forum, and you must post pictures or you'll get ridiculed. As such I've gotten in the habit of taking pictures when I make a good meal.

The awesome thing about last night's dinner was that it was mostly labor & dish free. The potatoes were just thrown in the fire, so no dishes to do and no work (hell you don't eat the outside so you wouldn't even have to wash them, but I did). The steak was just EVOO, salt, pepper, and garlic...about 1 minute of prep time. I did husk the corn and boil it, which dirtied my large pot, but cleaned easily.



Of course, I wanted an appetizer and the atomic buffalo turds took some labor, but those are among the best foods ever, and quite worth whatever time it takes to prepare them.

**Lamen Alert**

What exactly is "EVOO?"

Bleeding Orange wrote:**Lamen Alert**

What exactly is "EVOO?"

Extra Virgin Olive Oil.

EVOO is a catchphrase of ...

Bleeding Orange wrote:**Lamen Alert**

What exactly is "EVOO?"

I think that you mean "layman."
EVOO is Extra Virgin Olive Oil.

jacojdm wrote:

Bleeding Orange wrote:**Lamen Alert**

What exactly is "EVOO?"

I think that you mean "layman."
EVOO is Extra Virgin Olive Oil.

Yeah, that's what I meant. I've been sitting at a hospital all day, so all of my receptors aren't exactly firing right now. Lo siento.

Yeah it's the catch phrase of Rachel, who is among the more annoying people on television. Still, I think she's cute, and I didn't feel like typing the entire thing out

jacojdm wrote:

Bleeding Orange wrote:**Lamen Alert**

What exactly is "EVOO?"

I think that you mean "layman."
EVOO is Extra Virgin Olive Oil.

My bad. I thought "lamen" was a variation of "lame" ...

j/k BO!

hammb wrote:Yeah it's the catch phrase of Rachel, who is among the more annoying people on television. Still, I think she's cute, and I didn't feel like typing the entire thing out

Just say "Olive Oil." The "E.V." portion is assumed. There is no other type of olive oil which is fit for human consumption.

Nice looking fud, hammb. I have heard of putting the tubers directly into the coals like that, but never had the cajones. Something else that goes GREAT with steak is grilled veggies (squash, portobellos, onion, peppers, and zuchini). Toss sliced root vegetables in a balsamic vinaigrette and herbs. Grills those bad boys and serve 'em in a heap next to the steak. Yum-O! *ducking*

Rightupinthere wrote:

hammb wrote:Yeah it's the catch phrase of Rachel, who is among the more annoying people on television. Still, I think she's cute, and I didn't feel like typing the entire thing out

Just say "Olive Oil." The "E.V." portion is assumed. There is no other type of olive oil which is fit for human consumption.

Nice looking fud, hammb. I have heard of putting the tubers directly into the coals like that, but never had the cajones. Something else that goes GREAT with steak is grilled veggies (squash, portobellos, onion, peppers, and zuchini). Toss sliced root vegetables in a balsamic vinaigrette and herbs. Grills those bad boys and serve 'em in a heap next to the steak. Yum-O! *ducking*

RUIT:

Good call. Our neighbor just gave us two ENORMOUS zuchini and I plan on grilling them up!

1987alum wrote: Good call. Our neighbor just gave us two ENORMOUS zuchini and I plan on grilling them up!

And your neighbors are celebrating: "Honey- another sucker just took a couple of the giant zuchini!"

h2oville rocket wrote:

1987alum wrote: Good call. Our neighbor just gave us two ENORMOUS zuchini and I plan on grilling them up!

And your neighbors are celebrating: "Honey- another sucker just took a couple of the giant zuchini!"

My mother always pawned off several of her caveman club zucchini's on me every year. Thankfully, she moved into another house so those mutant plants are someone else's problem. zucchini bread, pasta with zucchini, grilled zucchini, softball zucchini, golfball zucchini...you get the idea.

Those freaking things were so huge, they had their own gravitational pull.

We carved out the middle of ours and would haul them over to the river. They handled a little awkwardly when paddled but were very stable in the water. And we didn't need boat insurance!