Carnivores Amongst Us

Want to know why I like cows so much? Because they’re made of steak. I LOVE steak and I think all REAL men are carnivores to the max. Now grilled steak brings it up a bunch of notches… rib eye, NY strip, porterhouse, t-bone… yeah baby, now we’re talking. Or, you could choose to crank it up a level and do what I did yesterday.

Cow.ChartI wanted to make my 19 year-old daughter, Nicole’s birthday special, so I took a trip to Costco and picked up a three-pound package of filet mignon. That’s one hell of a lotta meat – four humongous steaks that were just begging to hook up with Mr. Weber in my back yard. Actually, my whole family is a bunch of red-meat noshing savages, so spending the extra dough for a great meal was a no-brainer. Now I wasn’t quite done shopping as there was a recipe I always wanted to try – bacon wrapped filet mignon. We all know that EVERYTHING tastes better with bacon and why not take something kick-ass and turn it up a whole bunch of notches… right? Yep.

Bacon.FiletOn the way home, while my wife was discussing side dishes, I started thinking about the delicious cigar I would choose for my post meal smoke, along with the libation of choice. Whoa… steak, booze and cigars… what will they think of next? Damn, the whole thing is a right of passage that every card -carrying Man’s Man needs to partake in, all for the sake of pumping up the testosterone levels for maximum performance (I told the misses she’d better be ready for a post dinner romp. Yeah, I can get all Neanderthal like that.)

bacon_wrapped_filet_mignon01So we get home and it’s time to prepare the kill. The steaks were so fat & huge that I cut them in half for 8 pieces, then wrapped one thick slice of bacon around all sides of each one. As for seasoning, the Food Network chefs always use minimal spices on better cuts of meat to allow the real flavors to come through. So on each side I tossed on some garlic powder, salt and pepper – that’s it… then gave it a spritz of olive oil cooking spray so it wouldn’t stick. I torqued up the grill to 500 degrees and when those bad boys hit the red-hot grates, the symphonic rapture of searing red carcass was music to my Polack ears. I knew the bacon could burn like a mother, so I only cooked each side on the direct flame for a couple of minutes, then turned off the middle burner, cooking them the rest of the way on indirect heat (about 15 to 20 minutes more) until they were a perfect medium rare.Punch-GC-II-mad-single

I don’t know if I’ve made a better grilled steak in my life as the family devoured the charred bovine flesh. The meat was so juicy and tender and the bacon was crispy and smokey – a combination that satisfied the steak-a-saurus in all of us. Hard to believe that we were so stuffed to the gills that one piece of heaven was left – a piece that accompanied my eggs over easy this morning, as the gorge-fest continued.

Now I ask you, what kind of man would ingest such a fine meal without the indulgence of a rich, full-bodied, hand-rolled happy stick created in a Spanish speaking land? The choice was easy… a Punch Grand Cru #2 Maduro (1998) I had purchased from the JR luxury line of opulent smokes that don’t cost a whole lot! I paired it with a coffee and a Taylor 20 year-old tawny port. Holy crap my peeps, if that ain’t livin’ large, I don’t know what the hell else can top it!

Okay, okay, it WAS my little girl’s birthday and she made out damned nice. We sang and ate cake and I felt like a beached whale. But once the stuffed-ness resided, I reminded the wife I still had some manly duties to perform. Hey, you know what they say about testosterone – Use it or lose it!

Have a fantastic week all my pals & fans,

Tommy Z.

JR CIGAR Blog With the Zman

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