So I got home from fishing this afternoon (I know, it's a tough life) and had nothing thawed out to cook. So off to the store to see what strikes my fancy and there's a pack of Denver Steaks reduced. Never having cooked them and the price was what I thought was good, I grabbed them along with some "baby bella" mushrooms, yellow squash, and Vidalia onions.
Seasoned the "steak" with salt and pepper and for the first time ever on a steak, BBQ rub. I figured that I've never cooked Denver steaks so why not.
Squash was tossed in EVOO along with salt and pepper. Mushrooms were halved and the onion cut into wedges.
Got some lump charcoal hot and here the steaks go.
Couple of minutes and then a flip.
I used the old "poke it with my finger" method to determine that they were done enough.
Time to cook the squash over the coals and sauté the mushrooms and onions in a hot cast iron skillet on my fish cooker (I still don't know what happened to that pic).
Now time to assemble the plates on our fine china again and eat.
My thought is that Denver steak (under-blade chuck by a fancier name) is ok, but nowhere near as tender as a ribeye, but that was to be expected, even though they live in the same neck-of-the-woods, I'm a cheapskate anyway. When it comes to food items, vegetables in particular, I do not like the term "baby" anything associated with them, it's just a marketing gimmick. Baby carrots, baby spinach, etc. is all a gimmick. "Baby" bellas are merely immature Portabellas (so in a way the term fits) which are the exact same mushroom as the white button mushrooms.
Seasoned the "steak" with salt and pepper and for the first time ever on a steak, BBQ rub. I figured that I've never cooked Denver steaks so why not.
Squash was tossed in EVOO along with salt and pepper. Mushrooms were halved and the onion cut into wedges.
Got some lump charcoal hot and here the steaks go.
Couple of minutes and then a flip.
I used the old "poke it with my finger" method to determine that they were done enough.
Time to cook the squash over the coals and sauté the mushrooms and onions in a hot cast iron skillet on my fish cooker (I still don't know what happened to that pic).
Now time to assemble the plates on our fine china again and eat.
My thought is that Denver steak (under-blade chuck by a fancier name) is ok, but nowhere near as tender as a ribeye, but that was to be expected, even though they live in the same neck-of-the-woods, I'm a cheapskate anyway. When it comes to food items, vegetables in particular, I do not like the term "baby" anything associated with them, it's just a marketing gimmick. Baby carrots, baby spinach, etc. is all a gimmick. "Baby" bellas are merely immature Portabellas (so in a way the term fits) which are the exact same mushroom as the white button mushrooms.
