In Which the Author Eats BBQ After Having Knocked It
As mentioned in a previous episode, I took the light rail (which sounds like it should take you into another solar system: I hitched the light rail to Betelgeuse) to Columbia City to see Sol and Yuko, who I haven’t seen in so long that they made an entire whole ‘nother human being in the interim.
A messy dinner-in-progress is a beautiful, beautiful thing.
By design, all of my friends in Seattle are excellent cooks. I don’t really want to visit people that can’t cook, do you? Anyway, Sol and Yuko are both no exception, and when Sol claimed to have a “foolproof” way of cooking steak I accepted his claim and warned that if he was wrong our trust bridge would be broken and possibly beyond repair.
They’ve also worked hard at making a beautiful house for themselves, and a little pocket garden near the alley was thriving.
But lets get to the meat. First of all, Sol studied up about salting meat, and while I don’t know what he read exactly, I found an informative page over at Steamy Kitchen that sums up what Sol was going on about. That, and I genuinely thought this illustration was supposed to be a hairy cock and balls:
And wouldn’t you know it, the meat was spectacular. Sol was right. Salt your meat.
I mean, I wouldn’t normally trust this dude just from looking at him, but I can’t deny what I ate.
August 26th, 2009 | Food Rant
LOL now that’s a new one — hairy cock and balls!?
I should have rotated the image clockwise 90 degrees.
The only things we put on our steak before we grill them is a mixture of corn oil and clarified butter and lots of kosher salt and fresh cracked pepper (more than you think you need). It tastes awesome every time.
I saw something I cannot re-explain on America’s Test Kitchen about salt and osmosis etc…..and now I always salt my steaks 18-24 hours before I cook em. Totally different animal. Well, not really.
There needs to be a txt-speak for “snort out loud.” SOL? There, I just did it.