Long story here. We went to Mexico for a week of grilled fish and came back and craved some pico di gallo, so we made some. The onions were too strong so we didn’t eat it much all week. It sat in the fridge.
This morning we cooked a pound of bacon from Greg’s Meats (toward Rochester) and I took the leftover fat and dumped the pico into it, cooking it up a bit.
I spiraled out two big pork loins (buy one get one this week at Lunds) and spread the pico bacon fat and some fresh cilantro into them. Tied up, they will be on the grill, offset heat, for about an hour.
In about five hours this will be in my stomach.
Prepared by today’s special guest Grillingman, my wife Angela.
My brother is doing the job! Go Linc!
Steaks on the grill, on the boat, on the Saint Croix. Damn! Hell yes!
This is simply and honestly the single best piece of red meat i've
ever had. Kudos to Linc. Good god this is good. This is an honest and
sober assesment. Wow.
Happy Birthday Linc!!
Argentine beef per the new Cook's Illustrated. Damn!!
Ready to roll for tomorrow. Just got done trimming them and will let
them age for a day. Mom and Dad’s 50th anniversary tomorrow — what
better way to celebrate than MEAT.