In his two years as director of the OSU Marching Band, Jonathan Waters was praised for using technology to develop complex routines that went viral on the web. Now Jon Waters is out of a job. OSU fired him after an investigation found what officials call “serious cultural issues.” Waters intends to clear his name.
Primal Grilling and Cavemen
Oh sure. I’m willing to admit that it’s probably just a guy thing, a wild x chromosome passed down from generations of men.
But a show called “Primal Grill with Steve Raichlen” (now in its third season on WOSU), gets my attention, as does this recipe for “Cavemen Bones” in which you put the steaks right on the coals. I suspect cutlery would be too dainty to use with this.
Just FYI, “Primal Grill” airs Saturdays at 1:30pm, and it’s impossible to watch without drooling.
Caveman T-Bones with Garlic and Peppers
Method: Roasting in the embers
Serves: 4 hungry eaters (and all cavemen are hungry eaters)
Advance Preparation: None. The beauty of this dish is its spontaneity.
For the steaks:
4 T-bone steaks (each 12 to 16 ounces and 1-1/2 to 2 inches thick)
Coarse salt (kosher or sea) and coarsely cracked black peppercorns
For the sweet pepper topping:
1/2 cup extra-virgin olive oil
3 red bell peppers, stemmed, seeded, and sliced into strips (1/4 inch by 2 inches)
3 yellow bell peppers, stemmed, seeded, and sliced into strips (1/4 inch by 2 inches)
12 cloves garlic, thinly sliced
3/4 cup fresh flat-leaf parsley leaves, coarsely chopped
Other Items Needed:
A 10 to 12 inch cast iron skillet
Build a charcoal fire and rake the coals into an even layer. (Leave the front third of your grill coal free.) When the coals glow orange, fan them with a newspaper or hair dryer to blow off any loose ash.
Generously, and I mean generously, season the steaks on both sides with salt and cracked pepper. Place the steaks directly on the embers about 2 inches apart. Grill until cooked to taste, 4 to 6 minutes per side for medium-rare, turning with tongs.
Using tongs, lift the steaks out of the fire, shaking each to dislodge any embers. Using a basting brush, brush off any loose ash and arrange the steaks on a platter or plates. Let the steaks rest loosely tented with aluminum foil, while you make the sauce.
Make the pepper topping: Heat the olive oil in a cast-iron skillet directly on the embers on the side burner of a gas grill or on the stove. When the oil is hot, add the peppers, garlic, and parsley. Cook over high heat until the peppers and garlic begin to brown, 2 minutes. Immediately pour over the steaks and serve at once.