Here's what I'm grilling:
Hasty-Bake-Bacon:
After grilling everything else, I drop the fire box, spread out the coals, add some pecan wood and lay out a pound of bacon to slowly smoke in dying fire. It's even better when it's 50% off:
Here's the main course. Marinated skirt steak over a VERY HOT fire cooked to about 135F inside, which takes no time at all. Sliced up white onion, red & green bell pepper, then sauted in a 12" skillet on the stove to drive out the moisture, then removed. Once the steak comes off to rest, the vegetables are dumped into a perforated pan set on the grill grate to finish off and absorb some pecan smoke. Bit of salt & lime juice + sipping tequilla repasado.
I like to use the raw four tortillias requiring a pan-browning as they have more flavor, don't tear when stuffed and are far less "doughy" = more room for steak. They're large enough to fold up the tails before rolling so the filing stays contained (and my shirt remains clean) when I take a bite. The small corn one's have great flavor but you can hardly fit anything in them.
Plain, simple salsa made of white onions, serrano peppers, tomatoes & cilantro + salt & lime juice. With steak this tasty, it's a shame to bury/hide the flavor with cheese, sour cream, etc. That's for them yankee hipsters up North....
This was three pounds of steak I bought at 50% off. It will take me awhile to finish this batch. I still have three more pounds to grill for the next weekend!
Let the grill keep on grilling.....
