Turkey Tracks: May 20, 2018
My old one was 5 years old and beyond my ability to clean up I think. Not because I’m lazy but because I can’t do the chemicals that would clean up rust due to my histamine intolerance. I can’t get the grill down to the garage on my own, so it is under cover, but outside. I have to rethink this issue.
I got the same model, but it has some improvements. It still has the fuel gauge I love. I also love the heat gauge, so I know when I should start cooking. One shelf is fixed and serves as a kind of handle to push the BIG WHEELS around. The weight of five feet of snow smashed the older tiny wheels down until they really did not want to turn.
And the RED makes me smile whenever I see it. I keep it inside a cover when it is not in use.
I love flank steak. It may be my most favorite form of steak. It has so much flavor. And on a hot grill, cooks super fast. But first, the veggies: here’s a pan full, including sugar peas that are just coming into our markets now. My oven gas burners are really HOT (14,000 BTUs), so I can sear a pan full of veggies in no time. When they start to sweat, I turn the heat down. I use duck fat or coconut oil for the fat as it will stand up to this kind of high heat.
Here are the finished veggies:
My first steak on this new grill:
Slice flank steak across the grain. Look at all the extra meat I will have–some to freeze for my quilty trip and some for leftovers.
Here’s my Friday night dinner:
And here’s a leftover meal. I only had these thin rice noodles. They just soak in hot water for ten minutes. The veggies reheat in a glass bowl in the oven in under 20 minutes. (I gave away my microwave some 15 years ago.) I like this kind of dinner when I’m sewing. Easy to reheat, lovely to eat.