Grilled Petit Jean, peppered bacon, wrapped filet mignon
Twice baked potatoes
Grill on high heat cooking directly, with some indirect to get to doneness
400 degrees oven for asparagus and potato
Grilling steaks is straightforward for us, but however you like to cook them will do. We look for thicker cuts to give the bacon time to cook and to keep the steaks around medium-rare. The steaks get seasoned and the rest on the counter for 15 to 20 minutes prior to grilling. We like to wrap a good strip of thick-cut, peppered Petit Jean bacon around the filets and leave the toothpicks out so we can find them later. Then we lightly sprinkle both sides of the steaks with garlic powder. This is followed by a light sprinkle on both sides with garlic salt. We finish up the seasoning with a healthy amount of fresh black pepper on both sides of the steaks. Hopefully, the seasoning will fall to the sides and hit the bacon as well.
Wash the asparagus and cut the bottom ½ to ¾ inch off the stalks. Put the asparagus into a baking pan and lightly drizzle extra virgin olive oil on them. Lightly sprinkle your favorite lemon-pepper seasoning on the asparagus. We use our hands, but you are welcome to use tongs, to toss the asparagus with the EVOO and seasoning. At this point you just add however much seasoning you like and spread the asparagus out on the tray. These will cook at 400 degrees for 15 to 20 minutes.
Twice Baked Potato:
Sorry, but we buy these locally in Little Rock at Edward’s Food Giant. This is where we also buy most all of our steaks, sausage, shrimp… They are awesome and you should check them out. The baked potatoes go in for 10 to 15 minutes with the asparagus.