TFG Recipe of the Week, #112
Posted by TFG on October 28th, 2007
My patented one-plate-one-fork-one-knife dinner.
- Get a steak. Season it how you want it.
- Get a normal-size can of vegetables (my favorite is Del Monte green beans.)
- Open vegetables, leaving the lid hanging on by a 1/16″ of tin.
- Drain packing water & refill with tap water. Push lid back down.
- Pre-heat grill to your desired temp for a cooking a steak; put can of vegetables on grill during pre-heating.
- After grill gets hot, throw on steak.
- After steak is done on one side, flip it & remove can of vegetables.
- Take vegetables to sink; drain the water; top with butter (1/8 to 1/4 stick, depending); sprinkle with seasoning. Push lid back down.
- Take steak off grill when it reaches your desired doneness. Plop on plate
- Take plate to kitchen, get knife and fork.
- Dump can of vegetables on plate with steak.
- Enjoy!
- Rinse off plate, fork, knife.
- Throw vegetable can in trash.
This works with chicken, pork chops, you name it. I use a gas grill, but if you want to dick around with charcoal, feel free. You won’t get any points for presentation from the Foodies.
October 29th, 2007 at 8:32 pm
Geez, I’ve been doing this all along, and now you tell me there’s a recipe for it?
October 29th, 2007 at 9:07 pm
Canned vegetables = evil. You can throw any raw fresh vegetable on a grill, including green beans (just use one of those basket thingies).
October 29th, 2007 at 11:44 pm
Recipe is far too pedestrian, Chuck. We should call it something else — methodology, perhaps? I don’t want to go as far as lifestyle.
Canned vegetables stay good for years, Andrea. And by ‘good’ I mean edible. Not sick-making. Of course fresh vegetables taste better, but they don’t keep good and I’m a horrible shopper. Then again, the butter is for any taste requirements you have, no?
October 30th, 2007 at 2:26 pm
works really well with redfish and fresh black drum on the griddle, too.
October 31st, 2007 at 12:50 am
could you tell me the dimensions of the firebox on your longhorn smoker. Thanks for yor help.
Dustin
October 31st, 2007 at 8:44 am
Without grabbing a tape measure and going outside, it’s about a 20″ diameter tube, and it’s about 15″ long. You could probably load up about 3-4 hours of wood, if you smoke that way. It’s got a side door, but I generally use the lid on top. You can use it a grill, but I’ve got a gas grill for that, heh heh.