A bloody good tip. I tried this tip I learned on the food network for my latest cookout. My guest loves bloody Mary’s.
I saved some of the mix, basically one part vodka to 2 parts vegtable, tomato or bloody Mary mix juice with seasonings.
I marinated a skirt steak with about a half cup of Mary mix. (any steak will work) for a few hours.
It smelled temptingly spicy on my Weber charcoal grill. Another tip is to let the steak rest before cutting to save all the hot juicy goodness.
I served the steak with bloody Mary’s, grilled tri-colored peppers, (red, green and orange) and corn on the coals. Simple, easy and colorful.
Brenda C. Hill
International Food Wine & Travel Writers Association
Books By Hills Success Log Global Log
Finalist in the Writing and Publishing category of the 2009 Next Generation Indie Book Awards, “$uccess, Your Path to a Successful Book”
Author: Brenda Hill
As a longtime food writer for Where Magazine New York City, Brenda Hill, along with her writing partner, Maralyn Hill (no relation), writes and publishes books about chefs, food and international travel. They co-authored "Our Love Affairs with Food & Travel" and joined French Master Chef Herve Laurent in writing "Cooking Secrets: The Why and How" Brenda has been active in the California Writer's Club, IFWTWA, and the Santa Barbara's Writers Conference. Brenda Hill and her partner Maralyn Hill conduct marketing and writing seminars. Maralyn and I will be heading back to Rancho La Puerta in July to give our presentation on writing and marketing your book, as well as bringing back some freshly picked off the farm nutritious and tasty recipes.
