Duke City Weekend Shenanigans - / Pr0n

[ShadowDriver]

Happy Phriday, Pholks!

It's been a good, but busy week out here in the SW USA.

I thought I would celebrate the start of the weekend with a bargain bin t-bone from the commissary and a baked potato.

After a good scrub down, I gave the tater a light drizzle of EVOO, followed by a heavy-handed dose of Cavender's Greek Seasoning. I cannot stop singing the praises of this combo on a baked potato! A 50/50 mix of KC Mike & Co's Santa Maria & Carne Crosta soon covered the steak as I fired up the Vortex in the kettle.

I continue to be impressed with the versatility of this hunk of metal in the kettle...

The carne crosta begs for a quick sear at the end.

I admit to unabashedly slathering the 'tater with plenty of butter and green chile dip (instead of sour cream).

Thin blue and kind regards to you all.

 

[sudsandswine]

Looks great, I’m gonna have to check out that Cavender’s. :thumb:

 

[cowgirl]

Looks delicious Shadow!

 

[Kanco Connection]

Heck yeah, Marc!

 

[BGEChicago]

Marc,

That is a beautiful plate right there! Nice job sir!

Thanks,
Greg

 

[Stingerhook]

Great start to the weekend Marc.

 

[lunchman]

Looks great!

 

[TC Smoke & Que]

Marc, That Steak looks great, and I like the "dip" idea for the potato!
Going to try that!

 

[4ever3]

You had me a bargain ��!!!

Looks fantastic!

 

[Big George's BBQ]

Now that is what You call Good Eats

 

[mcyork28]

Nice looking Tbone! The fillet side looks big enough to qualify as a porterhouse.

 

[ronbrad62]

That is how it's done!! Everything about that cook looks perfect. Happy weekend.

 

[jzadski]

Wow what a great start to the weekend, fine looking meal

 

[ShadowDriver]

What do you do when an old friend and hard crew member from crazy times and years past comes into town?

You cook up some Wings! - Jamaican Jerk and some Buffalo using Gold Star as the basic flavor layer.

Good times and shenanigans ahead.

 

[Mikhail]

Green chili dip on a potato. Now that is a great idea.

 

[gtr]

Meat and taters are a classic for a reason and you did it proud! :clap2:

I've been doing the Cavender's on chix, scrambled/fried eggs, etc. but have not done taters with it. I'll give it a shot - I have no doubt it's great. Has anyone else noticed the Greek folks are good with (among other things) taters? Esp. fries - go to a Greek joint - or better yet, Greece - and the fries are killer - always!

Looking forward to seeing the wings! :hungry:

 

[ShadowDriver]

Sorry - I got distractified.

It was 1730 when my friend walked through the door and somehow it's now 2230. No idea how that happened. Could be the 4 years since we last saw each other. Could be the single malt. Probably a combo.

I wish that I'd grabbed a plated shot... but I tossed the Gold Star wings in Wing-Time Medium Buffalo Sauce and we hit the Jamaican Jerk with fresh lime.

Calabacitas (Mexican zucchini with onion and garlic) served as the veg.

We raised a glass tonight and shared memories of Jakal Stone, "Boombox Orchid," teaching my good friend how to take gas from a KC-135 tanker, and retiring an MC-130P together from Japan, across the Pacific, to The Boneyard.

If you're not a Scotch drinker for fear of "peaty" or "smokey" overtones - this is for you. Nectar D'Or is smooth, sweet, and light. It's dangerous.

More / Better Pr0n next time.

Thin blue and kind regards.