On Mar 8, 12:51 am, JimnGin wrote:
On Mar 5, 11:03 am, Olde Hippee wrote:



On Mar 4, 1:48 am, JimnGin wrote:

I grilled sweet potatoes, white potatoes, green peppers, mushrooms,
and a pablano pepper directly on the grates- no foil, pans, etc, as is
the usual method. I tossed them w/ olive oil, S&P, garlic and onion
powder. They then went directly on the grates, over high heat- I
turned them frequently, until moving them to indirect heat, at which
time I grilled the chuck eye steaks- something I've recently
discovered. They are only $4.09 per pound at the local grocery store.
Wow- if tonight is any indication, 2008 is looking good, grilling
wise, anyways! For some reason, my wife thought that the veggies would
be gross (Who said that females are the smarter sex?!- Hey- it's
really because they have what us men want; a good back rub, right?) If
you haven't tried the chuck eye steaks, I'd highly recommend them.
Make sure the label says chuck EYE steaks- not mock tender, not
spencer chuck, etc, but eye!

Enjoy- and here's to a great 2008 of grilling great!

We too love Chuck eyes, but they are harder and more expensive to find
these days.
Another cut we love is skirt steak. We marinate it in garlic powder,
onion powder, salt, pepper, some chili powder and Gravy Master(not
Kitchen Bouquet, too salty) for about 6 - 7 hours then grill like any
steak.just put it in a ziplok mix the ingredients then add the steaks
coating all sides.Grill like any good steak.
WE had this in a place in Cape May NJ and they called it Black Diamond
Steak. It took me a long time to discover what the 'black' was, that
left the inside still pink when cooked.
Enjoy, this is one of our all time favorites. Need to go to butcher
and get some, my mouth is watering just thinking about it!!
Nan in DE

Sounds good- really good, actually! However, skirt steak is
considerably more per pound than chuck eye steaks in this neck o' the
woods. Unfortunately, the $4.09 per pound was a sale price- the
regular price is $4.99 per pound- still cheaper than skirt steak, but
not by much. Now that chuck eye isn't on sale, and I refuse to pay $5
per pound, I am going to try your skirt steak recipe. I have some
Angus skirt steak in the freezer, and have been wondering what to do
with it. Thanks for the recipe- I'm anxious to try it! Of course, I'll
wait until this damn weather breaks. We had a record-setting February-
22"-23" of snow- more than any February on record. Enter March- hey-
it's gotta get better, right?! WRONG- Tuesday night we had an ice
storm that knocked out power for 2 days with app. 1/2" of ice, and
sent us to a hotel for one night. Now, just a couple days later, we're
getting yet another storm- this time up to 1/4" of ice, and 10"-15" of
snow! Will it ever end?!

As if the weather hasn't been bizarre enough- now we're getting
thunder and lightning, as the snow comes down at the rate of at least
an inch per hour, causing a white out!