Pork steak, spinach: dinner

Tonight I had one of my favorite meals for dinner. Steak. Not beef steak, but the pork steak. A staple of the 314 (I’m pretty sure Nelly used one as album artwork). I’ve got some wilted spinach with almonds and Texas toast with that young fried egg on top (flame). Here’s what I did to make the meal:

Pork steak- seasoned with salt and pepper only. Grilled. Right before taking it off I add some sweet baby rays and let it sizzle for about a minute. No I didn’t bother making my own bbq sauce because I’m a lazy fuck.

Spinach- olive oil in a pan. Add spinach, salt, garlic and almonds. Cook it for about a minute or two. Pepper to taste.

Gonna take the post dinner nap now.

Big Booty Burger (Throwback)

You’ve probably seen pictures of these monster meals before. This is the kind of stuff that Epic Meal Time does on the regular. So you know your boy had to take a swing at it. Make a behemoth burger so big it took me 7 days to eat. A whole friggin week of this for leftovers. Each patty is five pounds of ground beef with chopped up pieces of bacon, sausage, and onion. An entire pack of American cheese slices. A bunch of poppy seed burger buns in the middle a la Big Mac style. Then of course I used the pizzas for buns. Blue Moon for scale. To make the patties I had to pack the meat into cake pans and put them in the oven.

Practical? Of course not.

Awesome? Fuck Yeah.

Ingredients:

10 lbs ground beef

2 packs of thick cut bacon

1 lb italian sausage

1 Onion

1 whole pack of American singles

6 burger buns

2 Jacks Pizzas

6 pack of Blue Moon (optional, but highly recommended)

Check out Epic Meal Time, it is the bomb and the inspiration behind this:

https://www.youtube.com/user/EpicMealTime

Pork tenderloin (2 day marinade)

So I’m at the house watching Shark Tank and my mom comes home from work early. Like any good son I offer to cook her dinner and she was in luck because I had these pork tenderloins ready in the fridge.

For the marinade I used soy sauce, white vinegar, pineapple juice, brown sugar, ginger, garlic, and black pepper. I didn’t really measure, but I plan to post the exact recipe soon. I left the pork in the marinade in the fridge for 2 days.

Of course since spring is here I had to grill these tender meat logs on the Weber Genesis Special Edition (not charcoal, but I ain’t got that kind of time). My momma gave me the thumbs up on this recipe. I snuck a few bites and it was flame. The grilling season is here.

What I got at Wing Co Today

I went ahead and got the 20 piece bone-in. 4 different flavors. I had the French honey mustard, smokey chipotle, dry-rub (flame on the extra crispy wing), and the Greek olive and feta.

Na$ty Nate’s first Wing Co. Experience

I woke up today and began the process of cleaning the traphouse after my exam week before spring break. Then I get a text from my boy Na$ty N8 (shouts out) asking me if I wanted to go to Wing Co. Of course I said yes and hopped in the whip and drove over. 

I meet up with N8 and we enter the shrine to all that is chicken wing. Since it was N8’s first time he went with the all you can eat option, so as to try as many flavors as possible.

N8 got the lemon pepper, French honey mustard, smokey chipotle, and the Cajun bacon Alfredo. After this feast he is probably headed home for a fat nap. He says he will come back next week for sure.



St. Louis Wing Co. – The chicken wing Mecca

This is the best place to get wings in the St. Louis area hands down and first I’m gonna tell you how I found this glorious place. So my boy Eric (shouts out) tells me his dad was listening to the radio and heard this local chef being interviewed about his wing place. So his dad tells the wing craving Eric that he should try this place. Eric tells me about “The Wing Co.” and the next day we both go for lunch. I was overwhelmed when I walked into this place.

They have so many flavors I didn’t know where to start and to this very day I still can’t rank them in a “favorites list” of flavors. They also have flavors that are limited time only, and I believe that they are going to start doing a flavor of the month.

Just to list a few flavors: Cajun Alfredo, Thai Sweet Chile, Ridiculous Ranch, Greek Olive with feta, and the dessert wing “The Rally Squirrel”

The creator of these awesome flavors is Chef Bobby Tessler. He is the Mozart of wing sauces. The Muhammad Ali of the wing ring. The Albert Einstein of E = M(Chicken)².

Chef Bobby doesn’t just claim to make the best wings, he and his team back it up. At the 2014 UCP Heartland Wing Ding, the Wing Co. squad cleaned house winning best traditional wing, best specialty wing, best dry rub wing, judges favorite wing, and the hottest wing. Chef Bobby set the bar so high that the 22 other competitors showed up to watch him get handed award after award.

It is the only place I eat wings, and I am always looking for the return of the Wasabi Ranch flavor (my personal favorite).

I eat there once a week, so if you see me holler at your boy.

http://stlwingco.com/

Ghost Chili Wings

I’m at my local wing spot (STL Wing Co.) and I see they have a ghost chili wing challenge. The challenge is to eat 6 wings covered in a ghost chili sauce in 5 minutes, which is then followed by another 5 minute waiting period. No water, hand washing, or face cleaning is allowed. If you win, you get a shirt, gift card, and your picture on the “Wall of Flame”.

I have a huge ego so I chose to do the challenge and completed it. Later I found out on the wall there was another guy who has done the challenge 5 times. This made me decide that I needed to do the challenge 6 times so I could be the “champion” of the wall. As of today I have done the challenge 5 times and am planning to do my 6th sometime soon (gonna have 6 like MJ).

I recently got interviewed at Wing Co. by the legendary Chef Bobby Tessler and we talked a little bit about the challenge. Check it out in the link below.

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