Planks 'n' Flanks


 
Rich G

Rich G

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Ok, so my bachelor evenings continue, and today was a bit of a meat oriented day. I had a batch of bacon (11 lb CostCo belly) in the cure for about a week, so today was bacon day. I also had some flank steak thawed out, so I dropped that in a coffee based marinade this afternoon while the bacon was still on the WSM22 (if you want the marinade recipe, Google "skirt steak coffee bon appetit".) So, when the bacon came off, I decided to square up the three hunks while they were still warm, which gave me the idea for the "planks". I skewered up the ends I trimmed off, and those went on indirect at first, then direct. The flank was about 2.5 minutes direct each side, and the corn was about 25 miutes indirect.......

Bacon:

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Everything on the grill (bacon just came off direct, and the flank just went on):

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Flank after the flip:

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Flank and corn plated (trust me, the bacon "planks" were delicious!):

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Just for fun, I cracked a new to me bourbon.....pretty darned tasty, I am enjoying the burgeoning craft distillery market that's going on right now:

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This meal was exactly what this bachelor ordered. The flank was tender as could be, and the marinade added a great flavor. Corn was fresh, sweet, and tasty; and I don't think I can even describe how good the grilled bacon skewers were.

An indulgent meal every now and then is such a great experience. This one hit the spot for sure!

Have a great week!

R
 
Bacon looks fantastic, I might want another 30 seconds on the Flank Steak :) Howz' that Bourbon? I've seen that a few times while in Sonoma but I've get to try it
 
That is a great idea for trimmings from bacon! I like that idea of planks instead of making bacon bits which I normally do. Shouldn't be just a bachelor meal should be an anytime meal IMO :) Then again I am a full time bachelor so may not want to listen to me LOL. Great looking meal, corn here is just starting to come in had some last night and it doesn't look nearly as good as yours.
 
Nice cook Rich. I'm a bourbon man myself, going to have to give that one a try.
 
Some good eats there Rich. Great idea on the "planks". Looks like bourbon (my favorite) is going the way of vodka with all the designer brands and flavors out there now.
 
ChuckO said:
Bacon looks fantastic, I might want another 30 seconds on the Flank Steak :) Howz' that Bourbon? I've seen that a few times while in Sonoma but I've get to try it
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30 seconds more on the steak wouldn't have hurt it any, but it was great cooked rare like that, too. First time in a LONG time that I didn't actually temp the steak, just went by feel. The bourbon was good. Smooth, a little sweet, reminded me a bit of Maker's Mark.

Michael Iron said:
That is a great idea for trimmings from bacon! I like that idea of planks instead of making bacon bits which I normally do.
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First time for me, too, Michael, and won't be the last. I've got plenty of odd trimmings left over to dice up, too, so both bases are covered! :)
 
I don't know what I'd like more... the bacon, flank steak or bourbon. Guess I'd make the same choice as you did: all three! You nailed the bacon & flank steak. Hope the bourbon didn't nail you.
 
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