Flat Irons tonight, w/ Pics

[Timothy Hoffman]

I had planned on making a beer can chicken tonight, but while at the store I spotted some nice looking flat iron steaks. I grabbed 4 of them. 0.50-0.60# each. Seasoned with some Montreal SS. I decided mine had to have Steven Raichlen's Hellfire sauce. (Cooked in a vintage 1940 Lodge #5 cast iron right down in the coals.)
Also in attendance zucchini with EVOO dusted with garlic powder and lemon pepper. Baked potatoes (no pictured since they where already on the grill). ABTs. Garlic toast. All done over Royal Oak Lump.

 

[JimK]

Looks amazing, Timothy. How'd you like the hellfire sauce? I've been wanting to try that.

 

[Phil Perrin]

Good looking grub! The flat iron is a d#@& fine piece of meat!

 

[MikePotts]

That looks amazing! Nice pics Tim. Thanks for sharing, well at least the photos... LOL

 

[Timothy Hoffman]

Thanks for the great comments guys.

The Hellfire sauce was amazing. Spicey but not too hot. I think the cooking took out some of the heat. Kind of like the way ABTs mellow out.

In case anyone is interested, Hellfire recipe and video.

 

[Larry Wolfe]

Fantastic!! I've been wanting to try the Hellfire Sauce and now you've inspired me! Excellent looking meal!

 

[Jim Lampe]

I love it Tim!!
Great photos of Great lookin' food, only better if I ate it

Nice work!!

 

[Bob Correll]

Great looking Irons and etc Timothy!
And I do think that you could get a job as a food photographer!

 

[John Solak]

Great looking plate, especially the steak.