Two Men, Two Pits and a Blog

A Time Out For Man: Rib Eyes and Potatoes

It was a busy week as weeks go. A cornucopia of social duties shaped by the ever-winding, never biased, current of life. Bumper to bumper, inching along congested IMG_99051tarmacs. Shoulder to shoulder in the halls of commerce, forming lines for the shallow and the monetary. Appointments to uphold, and deadlines to beat. Social postures and long-winded phone calls. In the ever-whirling cog of society, you might call it a state of being overly busy, and it’s true. It’s not all non sense tho. Because there within develops a tipping point, a rather glorious fraction of time, nay an opportunity, to raise the metaphoric middle finger and do what comes naturally to a patron of the pit. Indeed, if only but to light a fire and put meat to flame, that seems enough, and oh how it soothes a tattered man’s soul. That is what we did anyways. We had to. For sometimes a man ought to take a time out of his hectic existence, to feverishly, and without guilt, ingest some red meat!

Over a radiant bed of coals, we placed a packet of tin foil potatoes to get things started. Plenty of spuds diced in uniform fashion, drizzled in olive oil, and seasoned in a packet of Lipton onion soup mix. If you haven’t tried Lipton onion soup mix on your hobo potatoes, it ain’t half bad. Wrap it all up in tin foil, and put it over direct heat for about a half hour, or until soft. When the spuds are nearly done, we slid them over to homestead a bit indirect to make room for searing up a couple of mouth water rib eyes.

We love rib eyes here at the pit. Pert near our very favorite cut of steak. Nay, it is our favorite.  Lightly dashed in garlic and onion salt, and ushered to its gastronomic destiny over a beautiful bed of coals. And oh what sweet music it is, under a crescent moon, and two twinkling stars aloft, to hear this meat sizzle on a hot iron grate. And do let it sizzle. This is one occasion where it is quite satisfactory to cook over direct heat. A minute or two ought to do. Put don’t flip it quite yet. Instead rotate it about 90 degrees, and give it another minute or so, depending on your heat there. The imperfect math for the quintessential and oft coveted, diamond hatch grill marks. Something we are finding exceedingly easy to come by with this fancy cast iron grate from Craycort Grills. Once you have achieved some pleasurable char marks, flip the rib eye, and suitably repeat.

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Standing abreast the pit, tongs in hand, flipping meat over dancing flames is precisely what this old boy needed. You could feel the hecticness of the week dissolve like melted butter into a hot bowl of popcorn. Like a gob of cream cheese on an exhaust manifold. Let the world scatter along henceforth and with out me. I will be quite alright. For there is poetry at the pit tonight. Where soft blue moonbeams drop from on high. Where starlight flirts behind the snowy spruce tops. The fellowship of the coals, and that sweet, immeasurable heat, drawn from the ashen bosom of the old kettle grill. And the quaint aromas of steak that which tarry in the air. Glory! Let the world spin on indeed, and I shall not chase after it. For this is precisely where I pine to be. Pit-side, with my steak and potatoes. This is my respite. A time out for man. And the man declared that it was good! Amen.

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Grilled Rib Eye Steaks and Tin Foil Potatoes. For what ails you! Everything you need, and nothing you don’t, to set a man straight again.

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31 responses

  1. If that’s not a Man’s Meal, I’m not a man. Tremendous.

    March 13, 2014 at 9:50 am

  2. Girls like steak too! And I have never wanted to eat one as much as I do now after that inspirational post. Rib-eye is my favorite steak. Mignon, tournedos or any part of the fillet just can’t match it for flavour. And I love the idea of the potatoes. I can taste it all, which is good because I have soup for supper! Your writing helps to pick so many people up and out of their frenzied lives and puts us in touch with something raw and elemental and outside our normal experince. I think girls need that too as well. Thanks for another dazzling post.-Karen.

    March 13, 2014 at 10:04 am

    • Thanks kindly Karen. Yes I’ve seen women take to a steak with equal zeal. There is just something about a good hunk of meat. Here’s to rib eyes!

      March 13, 2014 at 10:11 am

  3. One of the few (very few) things we do not like about Ecuador is that the selection of steaks at the local supermarket is pretty limited. We almost always buy lomo fino (which is something like filet mignon meat) and then cut that up into steaks, stew meat, steak sandwich meat, etc.

    We will be headed to the frozen northlands in a month or two and one of our stops will be “Harry’s Steakhouse” in Independence, Ohio for a great big USDA rib eye steak!

    But…I did just come home from a bicycle ride where I met a man selling huge shrimp (four or five to a pound) for five dollars a pound. I got ten dollars worth and Mary and I will feed on them for at least two meals.

    Oh..and…It is 85 degrees and sunny today. I might have to think about rib eye steaks while I bask in the sun pool-side this afternoon.

    All things considered…Life is good in Ecuador.

    March 13, 2014 at 10:46 am

    • Nice reply, John. A snippet of the good down there in paradise. That shrimp sounds like a deal and a half. Every locale has its good points I guess. Enjoy your American steak!

      March 13, 2014 at 2:27 pm

  4. I was thinking about you yesterday. I heard a radio ad for Kingsford charcoal where two guys were on the phone – one guy was in Texas and the other in Minnesota. Mr. T was giving it to Mr. M about how it is spring down here and the grills are all fired up and Texans are in the official state uniform, shorts and t-shirts. Mr.M was lamenting still dealing with snow up to his _____ (fill in the blank). My first thought was Kingsford needs to be consulting with you as snow is not a deterrent to grilling and they need a fact finding mission to your pit. Keep the fire burning.

    March 13, 2014 at 11:03 am

    • Thanks Joel. Yes indeed, Kingsford apparently doesn’t know their patrons still use their product, even in the darkest of winters. There is no off-season for the inspired pit keeper.

      March 13, 2014 at 2:47 pm

  5. Oh my Lord, my favorite combination!

    March 13, 2014 at 11:51 am

  6. I’m now convinced that grilling a hunk of meat will solve all of my problems.

    March 13, 2014 at 11:57 am

    • Well it probably won’t solve them all, but for a while at least, you’ll be happy!

      March 13, 2014 at 2:48 pm

  7. This is making me very friggin’ hungry – well done guys!!!

    March 13, 2014 at 12:07 pm

  8. I share the same love of a great steak and foil grilled potatoes as your other followers. I’ve not tried the onion soup mix but have done with simple sliced onion, sliced potato along with salt/pepper or Cavendar’s Greek spice. Any way you make ’em their tasty especially with a great grilled steak as the main.

    March 13, 2014 at 12:15 pm

  9. Liz

    That first paragraph is wonderful!!! Love how poetic you make being overly busy sound. And that metaphorical middle finger is genius. Of course the grilled steak and potatoes are brilliant, too. Always.

    March 13, 2014 at 2:46 pm

    • Thanks Liz. Feel free to use the metaphoric middle finger too, at your discretion of course. Bruce Boxleitner would approve.

      I love steak!

      March 13, 2014 at 2:51 pm

  10. Rib eyes are absolutely my favourite steak cut. In fact, I think you’ve inspired me to have one tonight. And Lipton Onion Soup mix is surprisingly versatile. I use it as an “I can’t think of what I want this to taste like so I’ll just use this stuff” seasoning on everything from steamed veggies to seafood.

    March 13, 2014 at 5:17 pm

  11. Perfectly grilled ribeyes are one of the simple pleasures in life for sure.

    March 13, 2014 at 5:29 pm

  12. Damn yeah!!

    March 14, 2014 at 12:00 am

  13. Definitely a meat and potatoes man here, who could ask for anything more, hmm a couple of fried eggs mayhaps?

    March 14, 2014 at 3:29 am

    • Likewise! I still remember one recipe you shared here, involving eggs. And that was to put hard boiled eggs up the center of a meat loaf. I had never heard of that before, but I’m betting it would turn out pretty fantastic. Have yet to try it tho.

      Thanks Laurie!

      March 14, 2014 at 11:38 am

      • The old eggs in the middle of the meatloaf is a great feed. It’s even nice sliced cold and made into a sandwich. Mate you have so many recipes to try you may have to bring on more people to taste test the ones you have. 🙂

        March 14, 2014 at 6:51 pm

  14. Debbie Spivey

    Meat and taters! Not just for a man ya know…. just sayin’ 😉

    March 14, 2014 at 6:44 am

  15. Nice hint about the onion soup. We don’t have Liptons, but that’s not going to stop me from trying.

    AV

    March 14, 2014 at 12:55 pm

    • You’re welcome. I’m sure there are equivalents where ever you live. Probably stuff even better. You’ll have to let us know what you find out.

      Thanks for chiming in!

      March 14, 2014 at 2:50 pm

  16. Meat and potatoes, staple for healthy living.

    March 14, 2014 at 3:24 pm

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