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- 1/3 cup mild-flavored (light) molasses
- 6 tablespoons (3/4 stick) butter, room temperature
- 2 cups hickory wood chips, soaked in water 30 minutes, drained
- 6 rib-eye steaks (each about 1 inch thick)
Position rack in top third of oven and preheat to 375°F. Line small baking sheet with foil. Arrange bacon slices on foil; brush bacon with all of molasses, then sprinkle with pepper. Bake until bacon is cooked through but not crisp, about 15 minutes. Transfer bacon to work surface; cool. Chop bacon; transfer to small bowl. Add butter and stir to blend. Season to taste with salt and pepper. DO AHEAD Can be made 1 day ahead. Cover; chill. Bring to room temperature before using.
Prepare barbecue (medium-high heat). When coals are white, spread wood chips in 8x8-inch disposable aluminum foil pan; place pan directly atop coals. Sprinkle steaks with salt and pepper. When chips are smoking, place steaks on grill rack. Cover grill and cook steaks to desired doneness, about 4 minutes per side for medium-rare. Transfer steaks to plates. Spoon bacon-molasses butter atop each and serve.
60. Number of full size candy bars at the ready.
2. Number of occupants on Halloween stand-by at Casa Splatgirl.
1. Number of enthusiastic dogs ready to help pass out friendly greetings.
0. Number of tricker treaters that showed up to claim the Casa Splatgirl booty.
Dear children: You should know, had you bothered to show up. any of you, that you would have received not one but TWO FULL SIZE CANDYBARS . That's right. You missed it. Bigtime. And now Halloween is over, and I have this shitload of regular old kid-friendly candy bars that I don't know what to do with and will most certainly end up eating myself, whereby rendering me fat and crabby and impatient. Keep this in mind should you ever decide to show up for Halloween in the future.
Monday, October 30, 2006
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