- One steak-- your choice of cut. I like T-bone or sirloin strip
- One Swan (Latin-named in this case)
- Marinade ( mine is soy sauce, worchestershire sauce, onion powder, minced fresh garlic, lemon pepper, sea salt, Fiesta brand fajita seasoning, and a wee bit of the frothy adult beverage of choice. I'd have used some of the next ingredient, but as a general rule never grill a steak unless it's had a minimum of 36 hours to steep in the marinade)
- One sixer of (my pref) Guinness Extra Stout, bottles
- One medium potato
- A thick slice or wedge of onion. Sweet Texas Yellow works fabulously...
- 3 to 4 tbsp. butter
- Aluminum foil
- BBQ or firepit (and related accoutrements). Both is grand, because I like to do my papas in the coals of the latter, whilst steak either way.
On the night of action, take your potato and use the butter (real only, please. No hydrogenated fakery for this ol' bird) to adhere the onion wedge/slice to said. Season to your liking. (I'll add that a pinch of chili powder atop the foil-wrapped, onioned potato, will be like unto Ambrosia to the Gods...) Put your papas directly in/on the coals/pit. Gas grills are great for this, or even good old-fashioned oven baking...
Have I mentioned?-- the consumption of Guinness should have long since begun in earnest.
When the bbq or fire pit is ready, on goes the dead cow. Well, really, if you just shave his arse and wave him over the flames, 's about all's ya need...
Now, every chef (or cheffess? Chevis?!?) worth his or her weight in seasalt will agree that timing is everything. EVERYTHING, folks! Meaning that just about the minute or two before your cattle arse is perfected, the fifth of the sixer should be nearing completion.
And since that should just about cover this Swan's saucing, you're ready to open the foil-covered potato (I can't not insist that fresh-grated sharp Longhorn cheddar cheese, some REAL immitation-flavored ['genuine feaux', folks! nothin' but the best!] bacon bits, sour cream and a bit more of Bessie's coagulated udder juice be added) and the final bottle of Stout (to aide digestion, y'ken...) and feast away!
Cool thing is, with the addition of Guinness, no matter how bad in actuality the cattle flesh turns out, it won't seem so! HA!
And, too, you always have the papas...
[And be sure to raise the sixth in a heartfelt] "SLAINTE, Folks!" proior to consumption.
Panta Rhei; Ouden Menei
You make the Guinness sound so good.
Not only good, Lydia, but Extra-Stout, too!
Good to see you today!
Hey my brother from another mother, that's an event I would have loved to attend. I love time with the grill and slab of beef, quality time if ya will. I know it is as easy to consume and the Stout too. Good times.
LOL! Bullseye, you old poet, you! HA!
But seriously, bro, i mean we all gotta eat, right? :D
And let's not forget that it is not by bread alone that man can live!
lots of love, my friend! lots...
Oh, and I was hoping when I read the ingredients that the Guinness was to be applied internally, and it was!
How do you pronounce "slainte"? I'm using that soon, I assure you.
Any meal served up with Guiness is a fine one indeed!
Sounds almost good enough to eat, Nephew...
...looks to be a fine marinade...may i suggest a couple/few scoops of mawellhouse original coffee grounds to the 'mix'...try it ! caffeine is a tenderizer...
...i know,it sounds funny,but taste fantastic,even with less ingredients in the marinade...
Pearl, Is there another way? (To apply Guinness,I mean...) :D
and "slawn-chuh" is the pronunciation... It's a traditional Irish toast meaning "Health!"...
Thank you for the visit, oh cutest of ones!
Bee and Rose, hear here ... or um.. well, certainly not there...
Ken, I've heard this before-- seems that bean-swilling uncle o' mine has mentioned it's magic as a flavored tenderizer... gonna have to give it a go, two good men say so...
Thanks for stopping by, Brother...
I'm guessing 'almost' means I needs follow Ken's advice to bring it up to par...
Thanks for all the help tonight!
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