"Low-and-Slow a No-Go

When we shopped for our groceries in the first hours of our tour, or shift, we got the same comments day after day; "Boy you guys sure eat good". Yea yea yea. The general public all assumed the City paid for the groceries, too.

Wrong!

But why would we have New York Strips instead of London Broil? Because our window of opportunity to cook is short. It's easy to turn off the oven and stove when the bells hit, then pick up where you left off when you return. But once you put meat on the grill, your committed. I got burned too many times trying to mix up the menu and do a "Low-and-Slow" on the grill. I destroyed racks of ribs, 20 lbs. of Top Round London Broil . . . you name it. If it was a low-and-slow, we got an alarm in the middle of its grill time. It bites to come back and see that meat covered with flies.

But a good steak? Get the grill super hot, bring the steaks to room temperature, pepper both sides with freshly ground black pepper and generously cover both sides with Kosher salt. Once the grill is blistering hot, it's about 5 or 6 minutes to medium rare.

At least now if the bells hit, you may have your carnivores delight off the grill and where you can quick throw a cover over them until you get back.

So you see? We had no choice. We HAD to eat steaks!

Take my advice. Shop for quality beef. Mass merchandisers just don't have it. And if you're thinking it's worth saving a couple bucks, think again.

Pick a good steak

Beef

I wonder who's going to challenge us at steak? Which State . . . which city?