Two Men, Two Pits and a Blog

The Perfect Day: Red Meat and Onion Pops

images (1)The weatherman said it was a Top 10 weather day, and I believed him. I mean how could I not? Blue bird skies as far as you could see, song birds trilling at the top of their little lungs, and 70 blessed degrees of Fahrenheit seemingly around every bend. The humidity was non existent too. It was the kind of day you could wear your favorite flannel shirt or your new designer swim suit, even at the same time if so inclined, and be none the worse for it minus a few stray looks. The kind of day that begs a body to be outside. The sort that draw brethren of the brisket from their smokey lairs to ignite the political section in charcoal chimneys across the land. To send forth pillars of smoke and meaty aromas into the air for to cross the neighbor’s fence and illuminate the inhabitants there. Indeed, the kind of day we wait for all winter. The kind that compels even a person of moderate-to-sober intelligence to, and at once, roll in the grass like a puppy and say to heck with what they think across the fence. In short, it was the first truly lovely day of Spring, and every soul north of the 45th parallel rejoiced in it.

Prepping the onions at the Track-side Pit

So it was I found myself pit-side for supper in the driveway of my fellow patron and co-founder PotP. Always a pleasure when I ended up over there for grilling fare. We were bachelors this evening, you see, and might I add that our spoils were simple. Basic but flavorful. Steak and onions. Lets talk about the onion pops first.


Brush in olive oil, season with salt and pepper

John skewered them like little lolly pops, and varnished them first in olive oil. This old trick would help his incredibly intricate seasonings properly adhere. A harmonious, time-test blend better known as salt and pepper. Freshly cracked of course. It may not sound like much, and in truth it may not be, but the end result will make a pit jockey question why he or she doesn’t do this kind of thing more often. Man they were good!


They crisp up after a fashion, and almost be come candy like. In another way, they reminded me of onion rings. It was all we could do to refrain from sucking these things down before the main event. My but they had a spell on us. The onion rich aromas likewise merged with the cool spring air like an olfactory-based Beethoven movement. And that’s where I’ll leave that analogy I do believe. Besides we got us some steaks to grill.


On the way over to the Track-side Pit, I swung by a local Ma and Pa meat market and found a rib-eye proper that called my name. Of all the cuts of steak out there, I think the venerable rib eye is still my favorite. Nothing beats it for the money. A nicely marbled rib eye is where it’s at people. Maybe it’s just me, but I also thought it looked rather becoming resting there on the manly bumper of the pit keeper’s FJ Cruiser. That’s better looking to us grill jockeys than a bikini clad super model draped over a sports car. Or something like that. Indeed, if only half the road kill out there could end like this, we’d have a Merry Christmas.

Bring on the meat!


We seasoned our steaks with liberal dosage of Montreal Steak Seasoning. A great blend for beef, and we both love it’s coarse texture and peppery appeal. Who doesn’t already have this stuff on their spice rack. A time-tested seasoning favored by the multitudes for it’s spicy crunch. We use it on brisket too, as it’s quite favorable amid a robust bark. Good stuff, people. And if you get if off the Amazon link just below, we’re supposed to get a small kickback. So it’s good for your steak, and for us! Thank you kindly and in advance for that!


McCormick Grill Mates Montreal Steak Seasoning, 29 ounce

Anyways, you all know how to grill a steak. We brought ours to a medium and called it good. Long as it ain’t still wiggling, we’ll eat it no how. Whilst tempering a deluge of drool, we proceeded to plate up this beefy utopia dressed in crisp onions, and admire it in the soft evening slants of golden light. What a lovely sight. A supper that which required no pampering of appetite. A perfect day is sometimes like that. And for dessert we’ll just go roll in the grass. Amen.


Grilled rib eye and bacon wrapped sirloin sided with crisp grilled onions. Simple and to the point. And our bellies did smile, patron to the pit.

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8 responses

  1. “… better looking to us grill jockeys than a bikini clad super model draped over a sports car. …” 😀 HA!
    We LOVE any sort of grilled veggie, for sure. Something about the smokey, charred goodness that brings out the best in any vegetable, even if you don’t particularly care for them, they taste good. AMEN!

    April 12, 2017 at 1:27 pm

    • Amen indeed, Auntie Doni! Yeah, that was a fun line to write. You speak the truth too. Do something cool to a humble vegetable, like char it over the fire, and suddenly it’s fun to eat. Go figure.

      April 13, 2017 at 2:58 pm

  2. Pingback: The Perfect Day: Red Meat and Onion Pops | My Meals are on Wheels

  3. Another bit of grilling cleverness I will have to try. Those onions look like the perfect thing to lay on a burger bun. Of course, the steaks sound good too. Thanks for another delightful tale from the pit. I’m glad you had such a lovely day. We’re still waiting for the sun and warmth to visit at the same time. Meanwhile…rain. Cheers.

    April 14, 2017 at 8:00 pm

    • Oh mama! Chunk them onions on a burger indeed. Great idea! You wear coast blokes are always thinking. I will have to try that someday. And someday soon!

      Thanks Todd. And good luck finding the sun. I’ve heard that’s hard to do in Washington. Cheers!

      April 14, 2017 at 9:22 pm

  4. What is it about us guys? The word bachelor almost always translates into STEAK and best buddy. When I buy steak, my meat merchant smiles and ask “wife out of town?”

    Simple salt and pepper. God’s golden gift to every passionate pit jockey to ever pick up a pair of tongs.

    April 16, 2017 at 7:14 am

  5. One thing my wife craves the most after months away from the USA is a good ribeye steak. We get different cuts of meat here and for the most part the meat is not aged like meat back home, so we end up buying some steaks and grilling them up at a family member’s home every time we come back. Now onions we can get and I will try the skewered onion trick real soon. Right now my smoking grill still wafts the aromas of yesterdays big cook out. I swear the smell is about as good as the real thing – of which we have plenty in the fridge. Gotta go eat! Happy Easter, my friend.

    April 17, 2017 at 2:36 pm

    • Happy Easter, John and Mary! I read of your grilling Easter post, and sure looked like you had a good feast as usual. But yes, a good rib eye to me anyways, is about as good a thing as I can put in my mouth. Man they hit the spot. Your wife has good tastes buds, I say!

      And what Ecuador may lack in aged steak, I do believe you more than make up for with your gigantic fresh shrimp. I’m telling you, you got it good in that department. A Minnesotan’s sea faring dream!


      April 17, 2017 at 3:50 pm

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