ShadowDriver
somebody shut me the fark up.
Logged some overtime today and made it home after the family had eaten lunch.
Rummaged around in the garage fridge and discovered a bargain bin skirt steak I'd grabbed last week from the DoD Commissary for about $4. Broke out some Naturiffic Q-Salt, and fired up the new 26inch kettle.
Went hot and fast over the coals, then just about 5 minutes of indirect to bring up the IT to about 125-130F.
While she rested, I sautéed some onion in bacon fat in the cast iron skillet. Then, I sliced the steak against the grain and broke it down into smaller bits & bites. Into the pan with the lot!
I warmed a sub roll in the toaster oven, applied a bit of Duke's Mayo down the center... a couple of slices of American Cheeeez... and shoveled in the meat/onion mix.
A quick wrap in foil to keep the juices from going EVERYWHERE.... and I got down to business.
This is the best idea I've had all day!
Y'all have a great Saturday! Please be safe and keep the thin blue rolling as best you can.
Rummaged around in the garage fridge and discovered a bargain bin skirt steak I'd grabbed last week from the DoD Commissary for about $4. Broke out some Naturiffic Q-Salt, and fired up the new 26inch kettle.
Went hot and fast over the coals, then just about 5 minutes of indirect to bring up the IT to about 125-130F.
While she rested, I sautéed some onion in bacon fat in the cast iron skillet. Then, I sliced the steak against the grain and broke it down into smaller bits & bites. Into the pan with the lot!
I warmed a sub roll in the toaster oven, applied a bit of Duke's Mayo down the center... a couple of slices of American Cheeeez... and shoveled in the meat/onion mix.
A quick wrap in foil to keep the juices from going EVERYWHERE.... and I got down to business.
This is the best idea I've had all day!
Y'all have a great Saturday! Please be safe and keep the thin blue rolling as best you can.
