New Years Eve Flank steaks

4 flank steaks were marinated in the Mrs. "Top Secret" mixture.


Making Bacon polenta for a side dish. Start with homemade bacon:


The rest of the polenta ingredients: Chicken stock, Onions, garlic.


The steaks are done getting smoke, move to warming area, set MAK to HIGH


They are done, resting until the polenta is done


We also made some Buffalo chicken dip:


To be continued...

Everything is ready, time to slice and plate






I think they liked it!

Looks really good FLB!

Looks awesome to me!

That is a great looking plate.

Nothing wrong with that, looks tasty!

another great beef cook. you can do just about anything w/ beef my friend. this one looks real good.

I love polenta. I am going to have to give that a try very soon. And those flank steaks must've been really good, because there was barely any left.

I'm not sure if I've shared this before, so

FlBentRider's Polenta
From FlbentRider
Adapted from Good Eats Savory Polenta

Ingredients:

* 4 to 5 Strips of Pork Bacon
* 1 cup finely chopped red onion
* 3 cloves garlic, finely minced
* 1 quart chicken stock or broth
* 1 cup coarse ground cornmeal (Not the fine ground stuff)
* 3 tablespoons unsalted butter
* 1 1/2 teaspoons kosher salt
* 1/4 teaspoon freshly ground black pepper
* 2 ounces Parmesan, grated

Directions:

1. Preheat oven to 350 degrees F.
2. In a large, oven-safe saucepan fry bacon until crisp. Remove bacon from pan and set aside.
* I use Hickory Smoked Bacon.
3. Add the red onion and salt to the bacon dripping, and sweat until the onions begin to turn translucent, approximately 4 to 5 minutes.
4. Reduce the heat to low, add the garlic, and saute for 1 to 2 minutes, making sure the garlic does not burn.
5. Dice the bacon. Turn the heat up to high, add the chicken stock and the diced bacon, bring to a boil.
6. Gradually add the cornmeal while continually whisking. Once you have added all of the cornmeal, cover the pot and place it in the oven. Cook for 35 to 40 minutes, stirring every 10 minutes to prevent lumps.
7. Once the mixture is creamy, remove from the oven and add the butter, salt, and pepper. Once they are incorporated, gradually add the Parmesan a little at a time while stirring until it is all incorporated.
8. Serve as is, or pour the polenta into 9 by 13-inch cake pan lined with parchment paper.

Ooooh thanks!!!!

Thanks for the recipe FLB!

No problem, I use vidalia onions instead of the red ones sometimes.

It tastes like bacony cheesy buttery liquid cornbread.

If you use salted butter, cut back on the salt a little.

Good lookin meal... Thanks for the recipe...