The Hampton Smoker

What's up wtih what's going down? Does a tree falling on the ocean with no one around make a sound? Barbecue, BBQ, Bar-b-que. It's all in how you sell it.

Friday, November 10, 2006

Package Thief: Batali's Stolen Sausage

This isn't breaking news anymore, but I had to mention the theft of Mario Batali's sausage. Russ Parson's wrote in the LA Times that Mario's new eatery with Joe Bastianich and Nancy Silverton, Mozza, was robbed of 40 pounds of Salumi. Silverton was quoted as saying "We checked out our security cameras and at 11:27 that Saturday night, you see this guy ride up on his bicycle. He looks like some yuppie: He's got a receding hairline and he's wearing khakis. He's carrying a cellphone."

So if you spot a bicycle riding yuppie with a receding hairline and a tremendous haul of delicious cured meats, call 911 immediately.

Cheer up, Mario. It's gonna be alright.

Here's a recipe from Mario's recent book, "Mario Tailgates NASCAR Style," published by HarperCollins.

Skirt Steak Asada Tacos


2 tablespoons extra-virgin olive oil
1 medium yellow onion, coarsely chopped
2 medium poblano peppers, cored, seeded and cut into thin strips
4 cloves garlic, coarsely chopped
1 tablespoon chili powder
1 teaspoon ground cumin
6 canned plum tomatoes, drained
1 teaspoon salt, plus more for grilling
2 pounds skirt steak
1 medium red onion, finely chopped
1 bunch chopped cilantro to yield 1 cup
¼ cup freshly squeezed lime juice (2 to 3 lines)
8 soft corn tortillas
3 limes cut into wedges for serving


At home place a skillet, preferably cast iron, over medium-high heat. Add the olive oil and when it gets hot, add the yellow onion and pepper, and cook until they soften, about 8 minutes. Add the garlic, chili powder and cumin, and cook 1 minute more. Add the plum tomatoes and salt, reduce the heat to medium-low and cook 5 minutes more.

Transfer the mixture to a blender or food processor fitted with the metal blade and pulse until just smooth.

Place the skirt steaks in a resealable plastic freezer bag and add half the puree, making sure they are completely coated. Keep refrigerated or in a cold ice chest for up to 72 hours.

When you're ready to grill them, salt the steaks and grill them over medium-high heat, turning once, until they are a deep, rich brown on both sides, about 9 minutes. Transfer the steaks to a cutting board and let rest.

Meanwhile, in a medium bowl, mix together the chopped red onion, cilantro and lime juice.

Cut the steaks into ½-inch slices. Put a few slices in a warmed tortilla and add a heaping tablespoon of the onion-cilantro mixture. Squeeze some lime over the meat and then a tablespoon of the pureed sauce. Repeat to make 8 tacos.

Eat and smile.


Anonymous Anonymous said...

Hey Backyard, I've got that cook book & the one from Big John. Both have some great recipes for tailgating & for everyday folks that love to grill.


12:20 PM  

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