I Don't Need Toilet Paper...
When one has it’s soul imprisoned the mind starts looking for escape. We all have to do our part with Coronavirus Covid 19. Staying home and away from people is the only prescribed method right now. Along with good hygiene practices, such as washing your hands and not touching your face etc…
I was in the middle of completing another foodie-booze episode at a local cafe when shelter-in-place struck us all. So I shelved the story until we are released from our homes. In the meanwhile, I have cooking stories right here from my own home. It doesn’t get any more local than that!
Fortunately for me, cooking is just the escape I’m looking for. While most of you were scavenging for toilet paper, I was quietly filling my frig and freezer with fresh meats, which no one had been interested in buying during “the great toilet paper panic”! And, I quietly stocked up on Jameson Whiskey and other evil drinks to sooth my soul during this pandemic time!
If I run out of toilet paper, so be it, I have a shower!! Yes, it even has water coming out of the spout, to handle me whenever nature calls!
Grilling is a year round event for me at home. Our weather on the California Central Coast, even when it’s raining, is still ideal for outdoor grilling!
Grilling teriyaki marinated salmon (family recipe) is a favorite of mine. And during these isolated times, the only friend I need to be in the company with during grilling, is Jameson whiskey!
All I can tell you about the teriyaki recipe is that it was handed down to my dad, from his dad. And now to me! I will acknowledge that it has soy sauce in it! The soy sauce I use is NOT gluten free or low sodium! It’s the real deal!
Other Foods I Grill...
One of the easiest foods to grill is shrimp! I like to leave the shell on and I use Tajin on my shrimp when grilling. You can use peeled shrimp if you want. I mix the Tajin in a little bit of my favorite Tequila to create a wet mix. I coat the shrimp shell with the mix and stick a skewer in them. And then I toss them on the grill and when the shrimp feels firm it’s done! Typically, that’s only a minute or two, on each side, depending on how high you crank the temperature on your grill.
Pork chops and mini peppers. The flavors that are created on the grill by the grill is amazing. I always make sure I sear both sides of the pork chop adequately. It helps maintain the moisture inside the pork, making the pork very juicy inside when done! Mini peppers cook quick on grills. When you see the black charring on all sides it’s ready!
I use salt, pepper and garlic powder on my pork chops for seasoning.
Rib eye steak, bell peppers and lobster tails on the grill is actually really easy to do! I always start with the steak. A thin coating of olive oil with a simple seasoning of salt and pepper…my steak is ready for grilling.
I like my steak rare, so, at medium heat, the steak is only going to sear on both sides for about 2 or 3 minutes per side, give or take a few seconds, depending on the true temperature of the grill and thickness of the steak.
As the steak finishes, I throw the lobster tail on, along with the bell peppers. The lobster tail only needs a few minutes on the grill, and again, the bell peppers are done when you have black charring on all sides of the pepper.
Skirt steak!! My dad is a huge fan of skirt steak. It’s what I grew up on as a kid. My dad would use the family teriyaki recipe and marinated the steaks for a minimum of 2 days.
When I’m not grilling my dad’s version of skirt steak, I go to the local butcher store, mainly Freedom Meat Lockers, and I buy their pre-marinated (assorted flavors) skirt steak for an easy, less laborious, prepping time before grilling!
Skirt steak is a West Coast thing. I have friends who live on the East Coast and some Mid-American states and they always freak out when I post skirt steak on social media. Some of whom have never seen or eaten skirt steak before.
Speaking of Freedom Meat Lockers…I buy their sausages. They have a large selection of assorted sausages all made on site. They have been in business since 1970.
My two favorites: Bavarian cheese and Kielbasa. When I throw the Bavarian cheese on the grill the cheese starts to ooze out of the casing. It’s a wonderful thing to eat.
Freedom Meat Lockers is located at: 160 Hi Grade Lane, Freedom, Ca. 95019. (831) 724-4355. Check them out on their website.
Another favorite Freedom Meat Lockers meat is the marinated Tri Tip. I usually buy the BBQ or whiskey flavored marinated tri tip.
And, if I’m feeling up to the labor part of the prep work, I will go and buy my own tri tip, usually from Costco or Nob Hill grocery, and use a dry rub mix of salt, pepper, garlic powder, onion powder, chili powder and paprika powder or I will use the family teriyaki marinade. Either way, tri-trip is a great grilling meat.
Tri tip is thick and takes a bit of grilling time. Usually, I check the firmness of the tri tip to determine if it’s rare or medium rare. But, it’s always best to check the tri tip with a thermometer. For rare, I like my tri tip to be 120 degrees in the center and for medium rare, 130 degrees. Remember, while the steak is resting, it’s still cooking internally. And the temperature will rise another 5 to 8 degrees.
From my grill to yours…I hope everyone stays healthy and safe during these unprecedented times. Thank you for following my blog at foodie-booze-explorer.
Right. To hell with toilet paper hoarding or gouging. We are better than that.
We sure are! Thanks Craig.
Skirt Steak, just the best. I still do it like Joe Bird used to.
It sure is the best! Thanks Dave.