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Me and the finished product
Photo Credit: Amanda Holzerman |
In lieu of writing about college football - plenty of other bloggers are doing that well enough right now - I figure I'll mark the end of the summer with grilling, one of the best things to do during the summer. Then again, some people leave the grills active year long. I can dig that. Anyway, today, I will take you through a journey of grilling a piece of meat for dinner tonight. Hope you enjoy the grill porn!
Here's the piece of meat in question, in its raw state. It is a piece of London broil. Not the "finest" cut of meat, but definitely a quality cut in a pinch.
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| Photo Credit: ME! |
Gotta put fork marks in it so the marinade takes.
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| Photo Credit: ME! |
What is this marinade I'm speaking of? Well, pictured here in its deconstructed form from the left to right, cumin, olive oil, sriracha sauce, soy sauce, Fish Eye cabernet sauvignon, paprika and onion powder. Red wine is quite handy as a beef marinade component. Only makes sense, because it usually pairs with dead cow.
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| Photo Credit: ME! |
In the bag for a couple of hours!
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| Photo Credit: ME! |
There she is, my grill. She's served me well this summer.
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| Photo Credit: ME! |
Just putting it on the grill.
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| Photo Credit: ME! |
Look at the grill marks beginning to form!
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| Photo Credit: ME! |
Here it is. Yes, it looks a bit well-done (it was medium-well), BUT I have a good excuse. My wife is pregnant and medium-well is about as rare as she can have it. Thus it's about as mooing as much as it can safely be.
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| Photo Credit: ME! |
Yes, beef pairs well with red wine, but you know what I paired it with? Iron Hill Quadrupel. Iron Hill is a local Philly brewery that brews all kinds of craft beers, including
Zoo with Roy's So Cuttered Hoppy Wheat. Again, ZWR is living the dream, friends.
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| Photo Credit: ME! |
This is a beer faux pas, I know, but I wanted to use my German stein, dammit!
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| Photo Credit: Amanda Holzerman |
So, there's my photo blog detailing dinner. If it makes you hungry, then I've done my job!
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