What I had for dinner last night.
This came out pretty good.
Fire up the charcoal chimney.
Marinate a chunk of flat iron steak (never heard of that cut before but it was $3.99 a pound so I bought it). Marinade includes Worcestershire sauce, Montreal steak seasoning, rosemary, and garlic. All my spices are dry powders of unknown vintage.
Cut two hot Italian sausages into 1 inch long pieces.
Cut up an onion and four mushrooms.
Cut the steak into 1 inch wide strips, following the grain of the meat. Cut the strips into 2 inch long chunks. Mix in the onion and mushrooms to get them coated.
Make a tray out of tinfoil. The goal is to fashion something that will hold in liquid once you put it on the grill.
Put the sausage pieces in the bottom of the tray.
Pour the meat, marinade, and vegetables on top of the sausage. Add some more tinfoil just to make sure it is really water tight.
Pour in some Wild Turkey 101 proof bourbon. Pour on some BBQ sauce. Add some more spices if you want.
Put on another piece of tinfoil to seal up the package.
Pour the coals into the grill (Weber Smokey Joe works nicely).
Put the package on the grill and put the grill cover on. Vents should be opened.
Go away.
Come back when it is done. The sausage should be cooked all the way before you try eating it. If you came back too soon go away again and give it some more time. Mine took about 20 minutes to cook, maybe half an hour.
Carefully lift the package out and pour the contents into a bowl or a plate with tall sides. There should be a lot of yummy juices that a regular plate won't hold (unless you made a crappy tinfoil pouch).
Eat it up yum.
Otter Creek Pale Ale is a pretty good beverage choice.
Fire up the charcoal chimney.
Marinate a chunk of flat iron steak (never heard of that cut before but it was $3.99 a pound so I bought it). Marinade includes Worcestershire sauce, Montreal steak seasoning, rosemary, and garlic. All my spices are dry powders of unknown vintage.
Cut two hot Italian sausages into 1 inch long pieces.
Cut up an onion and four mushrooms.
Cut the steak into 1 inch wide strips, following the grain of the meat. Cut the strips into 2 inch long chunks. Mix in the onion and mushrooms to get them coated.
Make a tray out of tinfoil. The goal is to fashion something that will hold in liquid once you put it on the grill.
Put the sausage pieces in the bottom of the tray.
Pour the meat, marinade, and vegetables on top of the sausage. Add some more tinfoil just to make sure it is really water tight.
Pour in some Wild Turkey 101 proof bourbon. Pour on some BBQ sauce. Add some more spices if you want.
Put on another piece of tinfoil to seal up the package.
Pour the coals into the grill (Weber Smokey Joe works nicely).
Put the package on the grill and put the grill cover on. Vents should be opened.
Go away.
Come back when it is done. The sausage should be cooked all the way before you try eating it. If you came back too soon go away again and give it some more time. Mine took about 20 minutes to cook, maybe half an hour.
Carefully lift the package out and pour the contents into a bowl or a plate with tall sides. There should be a lot of yummy juices that a regular plate won't hold (unless you made a crappy tinfoil pouch).
Eat it up yum.
Otter Creek Pale Ale is a pretty good beverage choice.