My man-cave deck is now open for the summer and fall.
We inaugurated its opening with our next-door neighbors last Sunday by sous viding four, two-inch thick New York strip steaks for two hours, finishing them off over blazing hardwood charcoal after brushing them with an anchovy/tomato compound butter I had made earlier.
The grill also slow-cooked some jerk-marinated chicken thighs as we were waiting for the heat to reach its “blazing” stage (I find it easier to let the grill do the grilling instead of myself since I always burn the chicken).
I served the perfectly medium-rare (133 degrees thanks to the sous vide) one-pound steaks with homemade potato salad (having thrown in chopped pepperincino and chopped dill pickles) and cold asparagus sesame salad.
We sipped a 2008 Cabernet Sauvignon with the meal. Finished with a chocolate chip chocolate cream pie our neighbors brought over. Devine. Decadent. Delicious.
Next up for the man-cave deck is waking up my Weber gas grill. As well as my electric smoker. And my charcoal wok station.
Let the leftovers begin to stack up.
— LOU
I don’t know why, but I picture blue tarps hanging all over your deck to make it seem more cave-like.
Certainly sounds like a manly meal though. Except for the sous vide part, that just doesn’t sound manly.
— LUCY