Summer is coming: A BBQ recipe

By John Owen | Apr 04, 2013

A prime cut of beef hot off the grill at a local restaurant like Anthony's or Epulo is liable to be from the Double R Ranch in the Okanogan.

But my favorite steak story was supposedly set in the Chequamegon Cafe, known to the patrons of Butte, Montana as the "Chew and Be Gone Again."

Traditionally a t-bone steak arrived on the counter thick, hot and dripping blood.  A cowboy just into town stared at his serving of beef with hesitation so the waitress asked him if he would like some A-1 or Worcestershire sauce.

"Gosh no," the customer responded.  "Bring some liniment.  I think we may be able save this one."

A well-done steak, on the other hand, was beyond repair, fit only to resole logger boots or to line a catcher's mitt.

I prefer my own simple but tasty formula involved in cooking over a BBQ fire.

 

Steak Pepp-rika

 

Coarsely crush a tablespoon of peppercorns with a mortar and pestle or some waxed paper and a ball-peen hammer.

Toss the cracked pepper into a bowl and add two teaspoons of salt, two teaspoons of paprika, two teaspoons of crushed dried rosemary and two smashed cloves of garlic.   Add one-quarter cup of olive oil and mix thoroughly.

This will be sufficient marinade for four to six individual steaks.  Pour it over the meat and let it work its wonders for two or three hours, turning the meat frequently.  Then cook the steaks only until they have passed the stage where liniment is still a viable alternative.  Serve to your guests along with some:

 

Garlic Crouton Salad

 

Peel and halve two cloves of garlic and rub both sides of two thick slices dry bread.  Cut crusts off bread and discard. Dice the remaining bread in small cubes and let brown slightly in the oven, then remove.

Wash and dry sufficient leafy lettuce to serve your guests.  Break into pieces and chill, covered, in refrigerator.

Immerse a fresh egg in boiling water for exactly one minute and remove.

When ready to serve place lettuce in a large salad bowl.

Combine 1/4 teaspoon dry mustard, 1/2 teaspoon each salt and pepper, 1/2 cup olive oil, two tablespoons wine vinegar and one teaspoon lemon juice. Toss with lettuce.

Crack the half-cooked egg into the salad and toss again.  Add the croutons and toss a final time.

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