City Grill Eats Out

Dyer's Bar-B-Que
Amarillo, Texas

Man at the bar: "You're not from around here."
Me: "I'm not."
Man: "Are you a long way from home?"
Me: "Yeah, I'm from Boston."
Man: "Really? Austin's not so far."
Bar Tender: "No Worm, he said Boston."
Me: "Yes, Boston. In Massachusetts."
Worm: "They have a lot of democrats there."

Just for the the record:
-These were some of the nicest people I have ever met
-Yes, I ate everything in that photo
-No, I don't feel well now and
-Yes, I bought a t-shirt.

Prime Rib: A Photo Essay

Dry aged, bone in rib roast. Rubbed with garlic, rosemary, olive oil, salt and pepper. In the charcoal smoker. No wood, no liquid. Just dry heat.

3 hours later. Started at ~450F for the first 40 minutes. Then turned the heat down to about 325. Taken off the grill when then center reached 120F. Perfectly done.

2 ribs sliced thick served 5.

Steak porn

Flank Steak

Beer Marinated Flank Steak with Tomato and Spinach Orzo

I have made this orzo (recipe here) twice now this weekend. I really like it. I used elephant garlic to keep it mellow and I rough chopped the spinach to make the whole thing mix a little better.

The flank steak is straight out of this month's Bon Appetit. I skipped the guac and I just mixed all the marinade ingredients in a bowl rather than go thru the rub process described in the recipe. It didn't seem to suffer. The flavor is predominantly cumin, which is just fine with me.