When all is raining.... a major grill manufacturer calls me up and asks me to be a tester of a new charcoal grill. How funny is that? I can't say much yet, but will share what I can... One thing I realized very quickly - my photography skills and plating skills have really gone downhill the last few months - YIKES! Dr. Big, I need some help - Muebe - where are you? Dee can you give me some photo tips?
I don't want to create a bunch of unicorn cooks, but it is not looking good... I am attaching 1 picture - some asparagus, potatoes, and onions from last night on the new grill. The asparagus were too slender... a few (ok several) were charred. The potatoes were excellent. my brother suggested these - they are new potatoes of several colors - purple, red, white, golden, etc... sliced in halve and grilled - excellent! Onion was just an onion... lol...
Decided to make my return to grilling and eating a T-bone steak... about 1/2" thick. Let it get to room temp and coated with grape oil, kosher salt and fresh ground pepper - total old school.
Let the charcoal get to temp and put on the asparagus (too early - it was thin), taters, and onion. Then after turning and tossing a few minutes later, added the steak.
I am WAY out of practice, but the steak was excellent- about 4 minutes per side, the grill marks would make muebe proud! I am a Pittsburgh Blue kinda guy - so perfect. Asparagus was a bit overdone but still very tasty, and the taters and onions were very nice.
I need to work on timing, photography and plating... but I will be back...
Thank you for your patience!
D
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