I’m hooked. Even after my impatience with the chimney caused the fire to take even longer than it should have, I’m hooked. (I just have to learn a bit of patience, that’s all!)
I seasoned the steaks with a multi-purpose meat seasoning I’m working on for Christmas presents. It’s a combination of sage, rosemary, marjoram, oregano, thyme, black pepper, lemon peel… It worked pretty well! It was fun, because I tend to go spicy/chipotle/southwestern-ish with beef on the grill. This was a nice change and it definitely added a new dimension to the grill. I need to play with the spice mixture just a bit more, but it’s definitely working!
Steak also means Baked Beans and the best ones around are the ones my sister Phoebe found a couple of years back… They are seriously the only baked beans I ever make anymore. I love ’em.
And then we had to have potato salad, because – we did.
I make a pretty close approximation to my mom’s potato salad. Here are the basics… Amounts vary constantly, but you’ll get the idea:
Mom’s Potato Salad
- potatoes (russets, yukon gold, red bliss – I used a couple of red bliss and a couple of russets, today))
- onions (red, green, yellow, white – I used yellow, today)
- pickles
- hard-cookled eggs
- celery
- shredded carrots
- mayonnaise
- catsup
- mustard
- salt
- pepper
Mix and chill.
I think my mom probably used some Lawry’s seasoned salt in hers, but it’s not something I generally have in the house…..
All in all, the inaugural grilling went quite well. A little lesson in timing and patience will make next time (tomorrow, I’m sure) work just a little better. And then I need to work on the briquette placement to get my hot spots and cooler spots… and I have some wood chips for flavoring…
I see some fun dinners in our future!