When Big Brown Dad launched the Grill N Chill series I had one thing in mind: food …and learning how to cook it!

And I’m a Progressive.  I commiserate with both pork-forkers and beef-teethers. Even the chickenese are welcomed in my home.  It’s America for heaven’s sake!

raise it up!

Our next fire starter in the series is Chino (aka Wing, oka Pookie,  fka Chente, ska LilBigVince).  He’d appreciate it if you played his favorite song during the reading of this post.

Uncle ChinoWingChenteLilBigVincePookie Wants You to Join his Army! And by ‘You’ he means all single ladies 18-25 1/2.

And ChinoWingChenteLilBigVincePookie is stepping to the plate with that bone-in Rib Eye from Stater Bros. His first order of business is allowing the meat to get to room temp.

meet meat, mate.

Then he uses an LA County Fair Blue Ribbon winning family recipe gleaned from Uncle Dale: salt, pepper, garlic powder and onion powder–a combo ChinoWingChenteLilBigVincePookie says is impossible to overuse before cooking since it serves to encrust the steak. (Yes, excessive seasoning after cooking will kill your dish.)

The coals are lit w/o using lighter fluid as it can seep into the taste of the food.   The coals are then spread evenly through the pit for direct grilling.  Rather than using a timer, he’ll put each steak through a touch test to determine how cooked it is.

Big Brown Mom came thru with the mash potatoes, french bread and basil, tomato and mozzarella.

ChinoWingChenteLilBigVincePookie looks for color definition when he cuts open his steak…and as you can see… we got a winner!  And bone-in means your pooch grub, too!

This steak was hearty, flavorful and moist. And it probably tastes better than yours.  You disagree?  Then come over to Grill N Chill! We’ll have these waiting:

Big Brown Dad