SC - Cooking Recipe

[marcharit@juno.com]

I hope it's good...what an absolutely dis-Gusting thing to do to good meat!
- --Maire

Siegfried Heydrich wrote:

>     Slightly off topic, but I have a method of grilling steaks that has
> people literally screaming in horror. (heh, heh)
>     First, get your charcoal VERY HOT. This is important, as you will soon
> see.
>     Second, take steaks that have been marinating in red wine, olive oil,
> and coarse grind peppercorns (or your favorite - the trick is to have an oil
> layer on the surface) and then (here's where people freak out badly) roll it
> in 10x confectioners sugar. Don't use granulated.
>     Cake it on, press it on, get as thick a layer as you can without going
> overboard. Make sure you cover the steak completely, which may be difficult
> what with people hitting you with chairs and shouting at you, those that
> have not fainted dead away..
>     Third, spray the grill with oil (so it doesn't stick too badly)  and it
> drop down close to (next to, if possible) the coals. Place the steaks on the
> grill, and watch out! If the coals are hot enough, the sugar will ignite,
> and burn at a VERY high temperature. This will sear the meat like nothing
> you've ever seen. The flames are pretty spectacular, too. When one side has
> burnt down, flip and do the other. Raise the grill a bit, and cook as you
> would normally. Allow an extra minute or so, though, as the radiant heat has
> to get through the burnt shell.
>     When you pull the steak off, it will look like a sacrifice to Ba'al, and
> your guests will be muttering under their breaths and making the sign of the
> evil eye at you. Be of good cheer, though. Crack the burnt shell, and knock
> off the chunks o' carbon.
>     What you will have is a steak that has not lost a single, solitary drop
> of juice, as the surface has been seared so thoroughly. You won't taste the
> sugar at all, BTW. The juiciness of the meat has to be tasted to be really
> appreciated. This works especially well with Porterhouse steaks, IMHO. It
> makes for an incredible steak, a hell of a presentation, and badly rattled
> guests. Too much fun for words . . .
>
>     Sieggy der Pyromaniac
>
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