On Mardi Gras day, we said farewell to meat with a beef blowout. All steak, all day, with a few sides: green salad so we wouldn’t fall into a meat coma, black beans and corn for fiber, and a fennel & orange salad to reduce the palate fatigue brought on by too much fatty, corn-fed beef. It WAS Fat Tuesday, so we had an excuse to over-indulge in ribeyes, and to laugh out loud as we thought of the rest of the country, where it was just plain ol’ Tuesday.
My dad’s shiny new gas grill (well, not so shiny since I set it on fire when it was less than a month out of the box) has an infrared side burner. Now, I’m an admitted hardwood lump charcoal partisan, but this infrared thingy is an excellent searing tool. Thin, lean cuts of meat (like pork medallions or flank steak), fish, shrimp, or chicken satay cook in the blink of an eye, developing a serious char.
Wonder if I can find a stand-alone infrared burner?