Over the years, I’ve grilled my fair share of lobster tails. It’s an easy, decadent cook I come back to again and again. Typically, the tails I grill are in the paltry 6 to 8-ounce range. I say paltry, as when LobsterAnywhere asked if I’d like to try their monster 22-ounce tails, I learned what I was missing out on.

The tails are shipped frozen overnight and, by the gospel of UPS tracking, landed on my front porch in under 24 hours.

Packed in a styrofoam cooler on a layer of dry ice, they were frozen solid. Not being one to support delayed gratification, I left one tail in the fridge for a slow defrost and plunged the second in a bowl to thaw under the slow trickle of tap water. Unless I’m staring at an ocean ordering fish, I prefer flash frozen seafood as I know it ensures freshness.

There are several ways to prep a lobster tail for the grill. First, there is the bougie flesh extraction, where the lobster meat is placed on top of the shell. Next, there is the tail dissection route. The entire tail is split in half. This method works, but since the tails curl as they cook, it needs the addition of a skewer to keep them straight. My favorite method is a riff on the previous.

The tail is split in half, but the bottom membrane is left intact so the two sides can be opened like a book. This keeps the tail from curling, and once flipped, the attached shell is a wonderful basin to hold the dripping melted butter. Win-win.

If I have to choose between a charcoal or gas grill for these, I always go with charcoal.

Why? The lit briquettes put on a show. As the melted butter inevitably makes its way off the tail and down to the coals, the grill is in a constant state of small flare-ups and whispy smoke.

The hard lobster shell protects the delicate flesh, so the food is never in danger during “the show.”

As expected, Lobster Anywhere’s tails were divine. While they are pricey, the money spent can really put the wow factor into your next big dinner. I know I’m already making plans.

Thank you to Lobster Anywhere for reaching out. Both me and my stomach thank you.

Grilled Monster Lobster Tails

Ingredients

• ¼ cup Butter, room temperature
• 1 tablespoon Cilantro, chopped
• Zest of lemon
• Juice of ½ lemon
• 2 Lobster Anywhere Monster Lobster tails, 22 ounces each
• Extra-virgin Olive oil
• Kosher salt
• Black pepper

Instructions

1. The losbter tails will arrive frozen. Either defrost in the refrigerator overnight or in a bowl of water under a steady stream of tap water.
2. In a small bowl, combine the butter, cilantro, lemon zest, and lemon juice. Set aside.
3. With a pair of scissors, remove the swimmerets, the small tail appendages on the underneath side of the lobster tail.
4. With the lobster tail, shell side up, cut the lobster shell starting at the exposed flesh portion stopping just short of the tail. With a knife, split the meat along the same line, but do not cut through the lower membrane. Open the tail like a book to expose the flesh.
5. Prepare a grill for direct medium heat (350º to 450º F).
6. Brush the lobster flesh with olive oil and season with salt and pepper.
7. Grill the lobster tails over direct heat flesh side down for 5 minutes. Flip the lobster tail over and continue to grill until the flesh turns opaque, approximately 10 to 12 minutes more. Brush with half the butter the last few minutes of grilling. Serve with the remainder.

Did you make this recipe?

Merry Christmas!

A huge thanks to everyone at Castle Point Books, St. Martin Press, and my editor, Monica Sweeney, who saw something in the written gibberish of this blog. I've been approached before about writing a book, but Monica's was the first pitch to resonate. Ironically, my mom told me a story the other day describing my Dad's reaction to my 7th grade writing as "horrible." Such a grammatically struggling beginning makes this achievement all the sweeter. Thank you, Monica, for seeing me through!

For everyone who has pre-ordered a copy, from the bottom of my heart, thank you. For those of you who reached out about a signed copy, while I feel it's only going to devalue the book's value, I now have the book up for sale. Whether you want to buy a copy to support me directly or inexplicably want my indecipherable signature, I'll hook you up. The book ships free the first week of May.

One-Beer Grilling is hardly a great literary masterpiece. I mean, I did write it. It is, however, a collection of some of my favorite grilled recipes: some old and some new. Most importantly, it's filled with my photographs which I hope make you feel hungry, grab a beer, and fire up the grill.

Thanks again, my friends. I genuinely appreciate your support, and most importantly, I hope you enjoy the book!

And yes, the recipe is below, but I’ve got one better for you: a video.

Grab your cast iron skillet, sit back, and get ready to get your chicken on.

Cast Iron Skillet Grilled Chicken

Ingredients

• 1 Whole Chicken (3 to 5 lbs)
• Extra-Virgin Olive Oil
• Kosher Salt
• Freshly Cracked Black Pepper
• Thyme, 4 sprigs, divided
• 1 Lemon, quartered
• 8 Yukon Gold Potatoes, small, halved
• 1 Large Shallot, quartered
• 6 Sage Leaves, torn
• 4 Garlic Cloves, smashed

• Cast-Iron Skillet
• Butcher Twine

Instructions

1. Prepare a grill for indirect medium heat (350º to 450º F).
2. Preheat the cast-iron skillet while the chicken is prepped.
3. Remove the chicken wing tips and set them aside for another use.
4. Lightly cover the chicken with olive oil and season generously, inside and out, with salt and pepper.
5. Stuff the chicken with one-quarter lemon and two sprigs of thyme.
6. Truss the chicken with butcher twine.
7. Place the chicken in the center of the skillet. Top with remaining thyme sprigs.
8. Surround the chicken with the potatoes, shallot, sage, and garlic. Squeeze the remaining lemon slices and place them in the skillet. Lightly drizzle the vegetables with olive oil.
9. Grill the chicken in the skillet over indirect medium heat until the internal temperature of the breast reads 165º F with an instant-read thermometer, approximately 1 hour and 10 to 1 hour and 15 minutes.

Did you make this recipe?

While beer may be my first love, I have a soft spot in my heart for good handcrafted cocktails. On my word, if I am even remotely close to a speakeasy-style bar with an emphasis on fresh ingredients and a caring staff, I'm pulling up a bar stool. It's no wonder the Van Buren Room, here in Dayton, has been my favorite spot since opening a few years ago.

If anything, my thirst for beer allows me time to scope out a new bar. On a recent trip, I blindly ordered a Manhattan at a bar I thought had their act together, only to feel a gut punch as the bartender whipped out a soda gun to finish my drink. Lesson learned.

I'm hardly a mixologist, but I can make what I like. Most importantly, I can work the grill into it. Several local bars have smoked cocktails. It is an impressive experience to watch either a bartender light an oak plank, smoke wood chips, or even fire up a smoke gun. I recently saw a bartender light the bar itself on fire. Of course, the bar was copper, and only the sprinkled bourbon was on fire, but still, anything is possible, and it's all fun to watch.

At home, I prefer to claim my smoke from the grill in the form of smoked ice. It's easy to make, it's always on hand and, it's literally in your cocktail and not just some temporary smoke in your glass.

Smoked Ice

Whenever I mention smoked ice, I get some funny looks. I'm not actually smoking ice. I'm smoking water to turn into ice. A friend of mine does literally smokes ice cubes. The theory being the cubes absorb more smoke due to their surface area as they melt. This may shorten the smoke time, but I find with enough time on the grill, a pan of water works just as well.

The process is as simple as it sounds. Prepare a grill or smoker for indirect, low heat, 200º to 250º F. For wood, I prefer more robust species, like maple, hickory, or oak. Fill a foil pan with water and smoke over low heat for 60 to 90 minutes. The water is done when it is noticeably yellow from the smoking.

A note on water. I would suggest distilled or filtered water. I'm on a well, so I know my water, and I love it.

Pour the water into ice cube trays and freeze. Once frozen, I remove the cubes from the tray and place them in a resealable gallon-sized bag.

The cubes are easier to grab from the bag, and it frees the trays up for more ice!

So now that we have ice let's get on to the cocktail. The Manhattan is a legit classic with only the ratios, bourbon, vermouth, and bitters changing slightly.

I like mine more bourbon forward, so I use 2 ounces of Bulleit Rye to 1 ounce of Carpano Antica, a sweet Italian vermouth. I follow up with 3 to 4 dashes of Angostura bitters and, of course, plenty of smoked ice.

A note on vermouth. Vermouth is, at its core, a fortified wine, and the key to its longevity is to keep it refrigerated. I've learned this from many Manhattan's from my friends at the Van Buren Room. A great drink needs great ingredients, and a rancid bottle of wine sitting on your bar is not one.

Thirsty yet? Here's the recipe:

Smoked Manhattan

Ingredients

• 2 ounces Bulleit Rye Bourbon
• 1 ounce Carpano Antica
• 3 to 4 dashes Angostura bitters
• 1 Luxardo Maraschino Cherry
• Smoked Ice

Instructions

1. Prepare a grill or smoker for indirect, low heat, 200º to 250º F. For wood, use a robust species, like maple, hickory, or oak.
2. Fill a foil pan with water and smoke over low heat for 60 to 90 minutes. The water is done when it is noticeably yellow from the smoking.
3. Pour the water into ice cube trays and freeze. Once frozen, remove the cubes from the tray and place them in a resealable gallon-sized bag.

1. Fill a cocktail shaker with 3 to 4 cubes of smoked ice.
2. Add bourbon, vermouth, and bitters. Stir for 20 to 30 seconds.
3. Strain into a glass. Add a maraschino cherry and one cube of smoked ice. 

Did you make this recipe?

Where do I turn for great cocktail content? Two of my favorite alcohol podcasts: What We're Drinking from Dan Dunn and Back Bar from Greg Benson. Great knowledge, great history, and lots of fun.

In hindsight, I feel the key is a long rest. As I look back through the years, especially the years I rushed a pork butt from the smoker to the table, the rest is what suffered. It's pretty amazing what a several-hour rest will accomplish, even at a higher heat.

So, in light of this, I decided to shoot a video. Next time you are short on time, consider this your secret weapon.

Oh, and best yet, no special smoker. The Weber kettle can do about anything.

Is there anything more beautiful than a charcoal dump? And, my new favorite chicken wings brought to you by the chili paste Sambal Oelek.

And my Instagram highlight of the week, as I try and “keep up with the kids.” Be sure to give me a follow if you haven’t already. It is my favorite place to hang on the interwebs.

View this post on Instagram

A post shared by Mike Lang (@anotherpintplease)

Enjoy your Wednesday.

I will admit, it's not for everyone. However, when I first posted a picture of my Peanut Butter, Sriracha, & Honey Cheeseburger, the uninitiated didn't immediately pan the idea.

In fact, several made their own with glowing recommendations. While it's still a topping too far for some, the peanut-y protein is an excellent pairing for a beef burger. When included with a sweet/hot combo, like Sriracha and honey, or in this version, pineapple, and honey.

It's an out-of-this-world combination.

I used the excuse of this burger to knock the dust off my video gear. I've been shooting a lot of stills, as well as some iPhone shot reels for a series on Weber's Instagram page, but missed the planning and execution of short-form video. I plan on bringing more of these in 2021. While I will try and go for the offbeat and fun if there is something you would like to see, leave me a comment below. I'm all about crowdsourcing and these cheeseburgers!

Peanut Butter, Pineapple, & Sriracha Cheeseburgershttps://www.youtube.com/watch?v=7P5Jz_k-sNw&t=1sIt sounds crazy, but adding peanut butter to a cheeseburger is a crazy good combination.https://i9.ytimg.com/vi/7P5Jz_k-sNw/mqdefault.jpg?time=1616352300000&sqp=CKyo3oIG&rs=AOn4CLDSRQSIMGZpfAlu1BTWMsoYR813sQYield: 3Author: Mike LangPrintWith ImageWithout Image

Peanut Butter, Pineapple, & Sriracha Cheeseburgers

Prep time: 10 MinCook time: 15 MinTotal time: 25 MinIt sounds crazy, but adding peanut butter to a cheeseburger is a crazy good combination.

Ingredients

• 1 1/2 pounds ground chuck
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1 tablespoon extra-virgin olive oil
• 6 slices cheddar cheese
• 3 slices pineapple, cored
• 1/2 cup creamy peanut butter
• 3 tablespoons Sriracha

Instructions

1. In a medium bowl, combine the ground chuck, salt, and pepper.
2. Form the beef into three equal-sized 1/2 pound patties. (This patty press works like a champ.)
3. Lightly brush both sides of the patties with olive oil.
4. Prepare the grill for direct medium-high heat (450º to 550º F).
5. Grill the cut side of the buns over direct heat until marked, approximately one minute.
6. Grill the pineapple over direct heat for 8 minutes, flipping once.
7. Grill the patties over direct heat for 9 to 11 minutes, flipping once. Cook until the internal temperature of the patties registers 155º F with an instant-read thermometer.
8. Add the cheese during the last two minutes of cooking.
9. Spread the peanut butter over the bottom buns. Top each with a cheeseburger, pineapple slice, and equal parts sriracha. Top with remaining bun and serve.

Did you make this recipe?

I'm sure I've tossed the occasional tot into my mouth through the years, most likely stolen from the plates of my friend's children. I'm not proud. I was just hungry.

So, fast forward to this year. I was working on the set of a frigid and rainy shoot for Weber Grills in Chicago when my dear friend, Brooke, mentioned totchos. I stopped in my tracks. Tater tots were on the shot list, which I thought was a fun change-up, but I had no idea tater tots could be transformed into "more." I mean, we all know I love nachos, so this crazy idea of Totchos where tater tots replace tortillas blew my mind.

True to form, I tracked down some Totchos before I flew home. They did not disappoint, and I knew exactly how to make them my own.

Tater tots are a great example of using a grill to impart smokey flavor on food usually shoved in the oven. Using indirect heat, set up the grill for the required cook temperature, and instead of a sheet pan, use a perforated grill pan or basket.

A sheet pan will work, but the perforations of the grill allow for maximum smoke penetration.

Once cooked, I could not stop eating them. Grilled tots are smokey delicious. I had to pump the brakes on my consumption.

While the grill pan is excellent for preparing the tots, for the totchos, I opted for a grilling plank. A smoldering plank adds additional flavor while doing double duty as a serving platter.

My totchos have taken several different forms. All have been equally delicious in their own right.

I started traditional: tater tots with pepper jack cheese, diced jalapenos, bacon, pickled red onions, and chipotle sour cream.

From there, I went the BBQ route with pulled pork, cheddar cheese, pickled red onion, and BBQ sauce.

My last version, I'll post below. It was easily my favorite, Cheeseburger Totchos.

It’s packed with tots, burgers, pickles, cheddar cheese, and yes, homemade special sauce.

I've made them three times in the last week. A lot of time has passed since my school-age tot time. I've got a lot of making up to do.

If you are new to planking, be sure to check out my friends at Wildwood Grilling and my own planks right here on Another PInt Please.

Yield: 4Author: Mike LangPrintWith ImageWithout Image

Planked Cheeseburger Tots

Where a cheeseburger, tater tots, and nachos meet. The ultimate grilled appetizer.

Ingredients

• 1 pound tater tots
• 1 grilled cheeseburger, chopped
• 1 cup shredded cheddar cheese
• 1/4 cup dill pickles

Special Sauce

• 1/2 cup mayonnaise
• 2 tablespoons ketchup
• 1 tablespoon yellow mustard
• 1 teaspoon onion powder
• 1/2 teaspoon white wine vinegar
• 1/4 teaspoon ancho chili powder

Equipment

• Grilling pan
• Hickory grilling plank

Instructions

1. Prepare a grill for medium-high heat, 400º to 450º F.
2. Grill the wood plank over direct heat until it is marked and begins to smolder, approximately 1 minute.
3. Using a grill pan, cook the tater tots per packaged directions over indirect heat. I use Ore-Ida, which calls for 400º for 20 minutes.
4. Remove cooked tater tots from the grill pan and place one layer on the burned side of the grilling plank. Top the tater tots with half the chopped burger, cheese, pickles, 1/4 cup special sauce. Repeat for one additional layer.
5. Grill the plank over indirect medium-high heat until the cheese melts and begins to brown, approximately 15 to 20 minutes.
6. Remove and serve from the plank.

Recommended Products:

Did you make this recipe?

Steaks, poppers, wings, a BBQ fatty, we ate a lot. My episode is now up, and I encourage you to take a listen and give them a subscribe. It's a fun, deep dive into Another Pint Please with, of course, plenty of beer!

Special thanks to The Butcher & Grocer for all the meats, who by the way, are listed by Food and Wine as one of the top 100 butcher shops in the country!

I am thrilled once again to partner with my friends at Kiolbassa Smoked Meats for some grilling magic. Kiolbassa's bacon is in heavy use at my house, so it's fun to again collaborate with a company's products I genuinely enjoy.

In the last few months, I've starting grilling fewer pizzas and more calzones. I really can't explain the switch, but it's been well worth it. On a hot, humid day, it's a lot easier to work the calzone on and off the peel without disaster. Also, there is nothing like the taste of homemade crust, and with a calzone, since the dough is folded over, it's twice as much compared to a slice of pizza. Hello, carbs.

Like a pizza, a calzone is sometimes the "what's in the refrigerator" variety. Anything goes. However, when I started thinking about Kiolbassa's fully cooked sausages, I knew exactly what I wanted. A medley of red and green bell peppers, onion, fresh tomato sauce, and melted mozzarella cheese punctuated by bites of meaty Kiolbassa Beef Smoked Sausage. Oh, and all of that wonderful fresh dough. 

Kiolbassa is a family-owned business dating back to its 1949 San Antonio, Texas roots. Their products are readily available, which for me, means just a 5-minute drive to the grocery. 

The main recipe for these Calzone's is on the Kiolbassa site. Below I've included the recipe, as well as some additional notes and photos to help you through the process. 

Let's get grilling.

Smoked Sausage Grilled Calzones
===========
by Mike Lang

• prep time: 2 hours
  
• cook time: 20 minutes
  
• total time: 2 hours 20 minutes
  

  Servings: 2
  

  Ingredients:
  –

  Dough

• 2/3 cup Water, warm

• 1 packet Active-dry yeast

• 1/2 tsp sugar

• 2 cups flour, more for dusting

• 1/2 tsp salt

• 1/2 cup pizza sauce

• 1/4 cup Yellow onion, chopped

• 1/2 Red bell pepper, chopped

• 1/2 Green bell pepper, chopped

• 1 Kiolbassa Smoked Meats Beef sausage, chopped

• 1/2 cup Mozzarella Cheese, low moisture, shredded

• 1 tsp Dried oregano

• 1 Egg, beaten

• Parmesean-Reggiano Cheese

Accessory: Baking stone

1. For the dough, place yeast and sugar in a large bowl of warm water. Allow to bloom, approximately 10 minutes.

2. Add flour, olive oil, and salt to the yeast slurry and mix until incorporated. Transfer the mixture to a clean, lightly floured surface and knead until the dough is smooth. 

Note: To avoid kneading by hand, use a stand mixer or food processor. Pre-made dough also works. However, I really like to use a food processor. Mix all of the ingredients until the dough comes off the wall of the processor. 

To make sure the dough is ready, perform the windowpane test. Stretch the dough between your fingers. Light should shine through without the dough splitting and looks like tiny windowpanes.

3. Place the dough in an oiled bowl, cover with a clean towel and let rise until doubled in size.

4. Prepare a grill for indirect medium-high heat, 350º to 450º F. Place a baking stone on the grill over indirect heat, and allow to preheat for at least 15 minutes.

Note: My go-to pizza oven grill is the Weber Summit Charcoal. However, the kettle also works great. The key to using a baking stone is indirect heat. Coals directly under the stone will lead to a burnt crust, as it's just too much heat. To ensure direct heat, invert Char-baskets to keep the briquettes to the outside of the grill.

One chimney will put out about 400º F. For more heat, add more coals.

5. Return the dough to the counter and punch down. With a rolling pin, roll the dough into a circle, approximately 16 inches wide.

6. Spread the pizza sauce on one half of the circle, leaving about 1 inch of space from the outer edge. 

Note: Pizza Sauce. Anything will work, but homemade is best and easy. I always make more and store the leftovers in ice cube trays in the freezer. Four cubes are about a half-cup. Melt at room temperature or a minute in the microwave.

7. Top the sauce evenly with the onion, peppers, sausage, cheese, and oregano.

8. Fold the other side of the dough over the toppings and seal the edge with your fingers.

9. Brush the top with egg. With a sharp knife, slice three evenly spaced slits. Top with freshly grated Parmesan-Reggiano Cheese.

10. Transfer the calzone to the grill.

Cook over indirect medium heat for approximately 15 to 20 minutes, or until the dough begins to brown and is cooked through.

11. Remove and serve.

I’ve grilled enchiladas before, but not Tex-Mex enchiladas guided by the gentle culinary hand of Bon Appetit. As I do, I adapted them for the grill. The results were simply outstanding.

There is nothing as simple or complex as the chicken wing. Granted, I burned my sauce as I was distracted outside (surprise!). I had to substitute a last-minute bottle, but the results were still outstanding.

Just one wing? Oh no…

Enjoy your Wednesday!

I covered everything from Pies to Pizza and Quesadillas to Breakfast. My favorite?

I’d have to say my Cinco de Mayo Fajita bar.

It can be a challenge to pull multiple parts of a meal off multiple grills. It is even a harder effort when trying to film it all alone.

I’m convinced those moments of success, when it all works out, makes the food taste even better. Those fajitas were really good!

With everyone spending time at home and away from our family and friends, this series was truly a one-man show. True to form, I’m working on a blooper real because…there were a lot of them.

Wind and weather can be a challenge, and no matter how much I secured everything, more than once, I found myself chasing a falling c-stand or light.

I even managed to have a kettle blow off the deck. Grillography can be hazardous work!

With “Stay at Home” orders slowly loosening around the country, we will soon find ourselves venturing back out to our favorite restaurants and bars. Van Buren Room, I’m coming for you!

Not surprisingly, this entire ordeal has found me loving the grill even more. Over the last seven weeks, I’ve pushed myself in more directions and captured more magic on the grates than I have in a long time. I shared a lot of food with friends, neighbors, and work with magical foil-wrapped packages on porches. It was something else,

Who knows what the rest of this year will look like. All I know is I will have no trouble staying in and grilling out.

A huge thanks to all of my great friends at Weber who helped make this happen and supported me along the way. You all are the absolute best.

View this post on Instagram

These days we’re all cooking at home a lot more. For grill lovers like Weber photographer and creator of @anotherpintplease, Mike Lang, that means firing up the grill more than ever. So we’re teaming up with Mike to provide folks with simple and delicious ways to get the most out of your grill. Have anything you’d like to see Mike grill? Leave us a comment and follow along for more videos. #StayInCookOut #WeberGrills #DiscoverWhatsPossible

A post shared by Weber Grills (@webergrills) on Mar 24, 2020 at 3:32pm PDT

Note: My work for Weber is compensated.

Historically, I’ve sparingly used marinades. While they can add flavor, I hate to grill “wet” meat, especially when I’m going for grill mark aesthetics. The damp meat and marinade sugar content makes those marks a challenge. However, since Joule cooks the meat, I can drop the steak on a hot grill for only a few minutes and have the best of both worlds.

Tacos are a great weeknight meal, even if it’s last-minute, and let’s not kid ourselves. With me, it’s always the last minute. I can get home from work, vacuum seal the meat and marinade for Joule, and knock out a few items on my todo list until I’m ready to light the grill.

For these tacos, I love using skirt steak. It’s relatively inexpensive and packs this wonderful bold, beefy flavor. It’s perfect for taking on the aggressive smokiness of the chipotles. It’s so good I’m known to steal a few pieces right off the cutting board. Now, let’s see what you think:

Chipotle Marinated Grilled Skirt Steak Tacos
by Mike Lang

• prep time: 1 hour
  
• cook time: 5 minutes
  
• total time: 1 hour 5 minutes
  

  Servings: 4
  

  Ingredients:
  –

• Skirt steak, 1 1/2 to 2 pounds

• 1 7-ounce can Chipotles in Adobo Sauce

• 3 Green onions, chopped

• 2 Limes

• 3 Cilantro sprigs

• Extra-virgin olive oil

• Kosher salt

• 8 Tortillas

• 1/2 cup Cheddar cheese, shredded

• 1/2 cup Monterey jack cheese, shredded

• Salsa

Note: If you do not have a Sous Vide, marinate the meat in the refrigerator overnight and grill it traditionally.

With a small food processor, puree the contents of the can of chipotles and sauce.

Place a vacuum seal bag with one side sealed in a small bowl.

Add the pureed chipotles, 2 green onions, garlic, juice of one lime, and cilantro.

Remove any excess or hard fat from the skirt steak.

Place the steak in the bag and seal.

Prepare a water bath and heat the Sous Vide to 129° F. Cook the vacuum-sealed steak in the water for at least an hour.

Prepare a grill for direct high heat (450° to 550° F).

Remove the steak from the water and bag. Place on a wire rack and pat dry.

Lightly brush the steak with olive oil and season with kosher salt.

Grill the steak over direct high heat for one minute a side.

Transfer the steak to a cutting board and cut into small pieces.

Place the tortillas in aluminum foil and warm on the grill for a few minutes. To serve, load the tortillas with steak, salsa, green onions, cilantro, lime juice, and cheese.

Smoked Baby Back Ribs…

Grilled Porterhouse with direction from Field and Tides in Houston.

And grilled chili…inspiration from my stomach.

I hope you enjoyed your Wednesday.