My cast aluminum portable kitchen has served me well for half a century. When it comes to grilling a steak, I am not a novice. Yet I'm barely a year out from having skipped the experience of grilling for the 21 months we were in temporary housing. During that period, I forgot how long I left certain things on the grill to achieve a "just right" flavor.
I have never cooked on a gas grill, and I've seen units that looked like an upscale portable kitchen. When we built our last forever home, a portable kitchen was not included in the plans. I didn't need one.
Old timers used to cook with cast iron cookware, but you don't see that much anymore. I think maybe the same could be said of cast aluminum grills, but tried and true works for me when it comes to cooking outside.
We had company for dinner last night and it was my plan to cook ribeye steaks. When I took the steaks out of the refrigerator, I had the thought that they grew inside the package. The steaks were really thick.
Our guests were arriving at 5:30. The baked potatoes were going to take an hour and a half to cook, and I figured I needed to start the fire and plan to cook the steaks, liberally covered with Montreal Steak Seasoning, for four minutes on each side to achieve searing on the outside and a perfect pink on the inside. My mouth was watering with the thought.
For many years, I always marinated a steak with some kind of wine. It has been so long ago that I don't remember what kind of wine I used. That all changed when I went to a surprise birthday party for my cousin Jackie many years ago. The host grilled steaks for those present and mine was delicious. It was the best steak I had ever eaten. I asked the chef the secret and it was the Montreal Steak Seasoning. I also now use that seasoning on burgers as well.
Wouldn't you know it? I had failed to purchase charcoal. I made a quick trip to the local store. I found it in plain sight on the end of an aisle. The only thing that registered on the outside of the red bag was MEZQUITE. Why not?
Around 4:00 p.m., to be ahead of the game, I went outside to get the grill ready. I tore into the red bag, and it was lump charcoal. Two things about that concerned me, for one lump charcoal reportedly cooks hotter. Secondly, according to the directions on the bag, you weren't supposed to light the charcoal with charcoal lighter or paper. There are special lighting sticks that you are supposed to use.
My middle name is not Elijah, and I don't have the ability to call down fire from above. I was going to have to rely on the intense heat to eliminate any aftereffects of the lighter fluid. I didn't have the luxury of altering the need for charcoal lighter.
When we have guests for dinner, I always ask how they want their steaks cooked as if I know what I'm doing. That falls into the category of "fake it until you make it." No one has ever told me they prefer a steak on the rare side of medium. That caused a rise in my anxiety. For starters, if you go past the rare side of medium, you don't get a second chance to do it differently.
As it turned out, I took the steaks off the grill a minute or two early. On the second try, it was just right according to everyone.
All My Best!
Don
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