Friday Roundup #28
A steamy Georgia-summer roundup: dirty spaghetti on the must-try list, Good Culture cottage cheese, the new Nora Roberts, cherry plums, and Kamado-grilled lunches.
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How to Grill a Flat Iron Steak (and What to Do With It After)
The flat iron is a shoulder cut nobody writes poems about, and I’ll take a good one over a filet most nights. Dry-brine it, sear it hot and fast (550–600°, 2–3 minutes a side), rest it, then pile it on a crunchy blue cheese salad. Full method plus the leftover steak sandwich on the blog (link in bio). The amount of blue cheese is between you and your conscience. More is better.
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I Came Home From Tulsa Obsessed With a Jalapeño
: I came home from Tulsa obsessed with El Rancho Grande’s peanut butter jalapeños. The dish, the plan to recreate it, and a bacon-on-the-Kamado idea.
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Jalapeño Popper Chicken
Who doesn’t love a jalapeño popper? (For the uninitiated: jalapeño poppers are jalapeños stuffed with cream cheese, then wrapped in bacon and baked or grilled until the bacon is crispy and the cheese is melted. They’re addictive, rich, and the perfect combination of creamy, spicy, and smoky.) Now imagine that flavor stuffed into a juicy…
