she's the originator of the term "E.V.O.O." by the way, i loved the dead grandma humor.
y to hot for a steak, imo. that's over by a good 20-25 degrees. if i want jerky, i'll mess with sasquatch. but hey, you weren't cooking for me, so enjoy it."And now add a little Eee Vee Oh Oh....(crowd applauds)"
You sure? I've been hearing my mom using that term since I was young.
p.s. 160 is
That's the best way to do up a steak. I do it the same way. Keep it simple and let the meat do the talking.The steak was prepared with a simple seasoning of EVOO, cracked black pepper and coarse-grained sea salt, hand-rubbed into the meat and grilled to a perfect medium. I feel that I will be spending some quality time in the smallest room of the house a little later, though. I ate quite a lot.
ok, maybe she didn't originate it, but she brought it into mainstream use. and 140 is much better. i did see the medium designation, and was wondering about the 160 mark.
Tonight, we were all a little fragged by the heat and the day's activities so we decided to go simple and light. I took the opportunity to fire up the new Weber again and grilled up some burgers and hot dogs, along with some tasty corn on the cob. Yum a dum dum!
For the hot dogs, I went with the spiral cut that's been taking the 'webz by storm this week. I can't say that it was that big of a deal, but they did taste good and I guess they were fun to eat that way. Pictured here with just mustard.
The fresh bi-color corn was grilled in-husk and basted with a mixture extra-virgin olive oil (you happy now?), sea salt, cracked black pepper, nutmeg, and fresh minced garlic.
Topped off with a nice Yuengling and it was a fine summer Saturday meal.
What kinda hot dog is that? Guessing you are loving the grill too.
Hey now, I'm sure there's nothing wrong with it, and I'm generally the last person to care about presentation.
