FAT TUESDAY

grilled-poterhouse

Le Mardi Gras is Fat Tuesday in French. Mardi  Gras takes place forty-six days before Easter. The season is called Carnival.  There is nothing in the Bible that condones the over the top indulgence that generally takes place on Fat Tuesday. The Bible forbids drunkenness, excessive carousing, sexual fornication, immorality and debauchery (Romans 13:13-14).  My Fat Tuesday meal is red bean soup, toasted sourdough bread, a grilled porterhouse steak, a loaded baked potato, spring salad, two shots of Honey Jack Daniels on ice, coconut pineapple cake and black coffee.

STEAK SEASONING AND GRILLING 

The grade of meat in critically, I always select U.S. Prime.  Get yourself a big juicy 2-inch red marbled porterhouse. Trim the excess fat and wash the meat under cool water. Drizzle garlic infused olive oil on both sides. Rub both sides with unseasoned meat tenderizer, beef bouillion, salt, and pepper, set aside for at least an hour to ensure the seasoning married into the meat.  Add the charcoal to the grill when the coals turn ashy gray, put the steaks on.  I want my steak medium rare.  A nice thick steak is done when the meat thermometer reaches 120 degrees. I recommend flipping the steak in 3- 5 minutes.

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