a boring recipe

[huntergreen]

cooked a flank steak sunday.  marinaded over night in italian dressing, lime juice and a tablespoon of honey. cooked to a nice medium rare.   

[Jeff H]

[Metal Mike]

Beef Bacon?

[AcrossFromHoss]

Doesn't sound boring to me. Sounds like you packed that beef with flavor. Sometimes I just salt and pepper a steak and its a beautiful thing. Nothing boring about BBQ......other than boneless skinless chicken breasts. They're pretty boring lol 😁

[MacEggs]

https://www.youtube.com/watch?v=i8LOLswfTkQ   


Yeah ... Pics would have been nice ... 

[huntergreen]

if i knew how to post pics i would. guess i will have to get my daughter to show me.

[bbquy]

Sounds great! I just did one tonight. I marinated in olive oil, onions, fresh garlic and a squirt of Sriracha sauce. Cooked it to med. rare like you did came out nice & juicy! Sorry guys no pics, my cell phone was dead.

[AZ_MIKEY]

Somewhere there is a how to thread on posting pics. I use tapatalk app on my phone to do it. Pretty easy and straight forward using it. Look forward to seeing pics of your next cook!

[1buckie]

Doesn't sound boring to me. Sounds like you packed that beef with flavor. Sometimes I just salt and pepper a steak and its a beautiful thing. Nothing boring about BBQ......other than boneless skinless chicken breasts. They're pretty boring lol 😁

@AcrossFromHoss  ....at this point, I call your attention to.....

http://weberkettleclub.com/forums/grilling-bbqing/i-'fixed'-bland-dry-tasteless-boneless-skinless-chicken-breast/msg165118/#msg165118


@huntergreen  pics aren't an absolute, but you know how InterToob BBQ hounds can be......

A lot of folks use PhotoBucket, which is free & there's a basic how-to here:

http://weberkettleclub.com/forums/kettle-club-discussions/how-to-post-pictures-here-at-the-wkc/

It's at the top of the Website Issues & Suggestions section.....there's also a direct way to load up pics here, but I'm not yet versed, but someone who knowscan help with that......

[AcrossFromHoss]

^^^ Its amazing how grill fellas think alike sometimes. I was talking to Hoss a week ago about doing a skin on bone in chicken Cordon bleu on a kettle. Your boneless skinless version is brilliant nobody's going to miss the traditional breading when you can have bacon!!! I'll lay off the boneless skinless criticism but those bones and skin are a lot of deliciousness being left out of the party and make a great soup/stock base for lunch the next day ( I add wild rice, onion, carrot, celery and a splash of cream) 

Also on the to do list is a cordon bleu fatty using ground chicken instead of the pork with the bacon weave.