There's gonna be fireworks

Grills gone wild with sexy skirts in the summer heat

Jul 02, 2023

Independence has new meaning for this newly self-employed writer, producer, storyteller and ranked amateur cook. This time last year, I was midway through my 32^nd year of employment at The Oklahoman and not anticipating that to change.

This July, I’ve just completed a season of Eat, Drink & be Local, am operating my own subscription-supported newsletter, and staring down my first public event with Chefs Fest 2023.

In just five months, the Food Dood Feed has grown to nearly 1,300 subscribers, and traffic for coverage of Oklahoma dining and foodways has reached levels I was used to at the statewide newspaper.

For that, please accept a profound, sincere thank you.

Later this month, paid subscriptions will go into effect. Never fear, there will always be room for free subscribers at the Food Dood Feed. Paying subscribers will receive premium content, full access to archives, first choice and VIP options for tickets to Foodiciary events like Chefs Fest and exclusive benefits around the 405 diningscape. There will be more details about those benefits when the paywall launches, along with options for gift and scholarship subscriptions.

Going forward, I plan to post three times a week minimum for paid subscribers. Content will include formal food reviews, the latest local dining news and interviews with chefs, pitmasters, bakers, confectioners, roasters, restaurateurs and culinary legends of Oklahoma. I’ll also have recipes and eventually some video and audio as time allows.

Among the July events I plan to cover is The Curbside Chronicle’s 100-issue celebration at Wheeler Park on July 15. Not only will there be free Ferris wheel rides and a screening of “Newsies,” but Oklahoma’s Smokehouse sasquatch Tabb Singleton will be slinging his distinctive Oklahoma barbecue. Loaded Bowl is also scheduled. It’ll be a chance to call me crazy for saying Tabb is setting the standard for barbecue in the state but giving it identity. That event runs 6 to 10 p.m.

As noted in a previous post, Tabb will be among the chefs participating in Chefs Fest. Confirmations continue to roll in, including Brad Johnson of Hal Smith Restaurants, Beau Stephenson of Bin 73, and Danh Do of Vast.

Also wanted to clarify something I referenced about breakfast yesterday. I am working on a new list of the best breakfasts in and around Oklahoma City and mentioned a few places that might make the list but that was by no means comprehensive. I am re-racking the entire list, including the places I mentioned. I am looking for recommendations, too. So keep sending those my way, old or new.

Before the breakfast list is ready, I’ll have a new top 10 pizza list. Been working diligently on that list since the burger and barbecue lists were completed. I can tell you there has been a change at the top, but the race is still on.

When Dado’s Pizza opened last October, I wrote that their pepperoni pizza was the best in town. Nothing has happened to change my opinion on that, but I can tell you their July slice is phenomenal.

The Big Kahuna features house red sauce, mozzarella, pulled pork, fresh jalapeno slices and fermented pineapple jam. Popped in on July 1 and had a slice, and it will take all my willpower not to go back every day. That pineapple jam and pulled pork combo is a cosmic-tumbler tingler with intermittent sizzle from the charred jalapeno.

On the pizza front, I’ve still got Flour and Fennel in Cashion to visit and still need to check out the new pizza menu at Piatto. Let me know how you rank your favorite pies.

The June dining report will be ready after the holiday. Heading into an Independence Day celebration, apparently in forgiving July weather by Oklahoma standards, inspires dreams of cooking outside until the fireworks fly.

In this kind of heat, I like to cook hot and fast – ideal for skirt steak.

Skirt steak has evolved from waste byproduct to prominence for its star turn on flour tortillas at the birth of fajitas. Flour tortillas remain skirt steak’s primary stage, but it works just fine on flatbread, a hoagie roll, the end of a fork or between your thumb and forefinger. With that in mind, here are a couple of fireworks shows for the palate you can set off using skirt steak.

Classic Fajitas

2 pounds skirt steak

1/4 cup chili oil

1 tablespoons quality chile powder

½ tablespoon fresh ground black pepper

½ tablespoon kosher salt

• Light a fire on half of the grill. If using gas, light half the burners.

• Grill steak over direct heat 90 seconds to 2 minutes per side, depending on the thickness. Once each side is well-seared, move the steak to the unlighted side of the grill and cover 6 to 8 minutes.

• Let stand at least five minutes. Slice against the grain and serve on tortillas with your choice of salsa, guacamole, cheese and sour cream.

If you prefer a marinated approach, try this recipe.

Fajitas Borrachas

2 pounds skirt steak

1/3 cup soy sauce

1/3 cup port wine

1/3 cup pickled jalapeno brine