Between getting chauffeured in `Benzs, wearing head-to-toe
Louis Vuitton and spending racks in the strip club, a rap superstar has to eat.
Boomboxes and Baguettes is a section
of Meat.Bacon.Meat where I concoct a meal from food-focused hip-hop lyrics. This
week, I take a classic song you know you love to act like a thug to and turn it
into a dinner fit for a king. From 1993, I give you “Big Poppa” from The
Notorious B.I.G.
Biggie mentions bringing a fine piece of booty back to the
hotel and filling his belly with “A T-Bone steak, cheese, eggs and Welches
Grape.”
The first step, which is mandatory, is to crank up some B.I.G.
Boomshakalaka.
Picture of said steak
Marinate the steak in about a half-cup of Worcestershire
sauce, two cloves of finely chopped garlic and a couple pinches of salt and
pepper. Slip the steak in a zip-lock bag and let the complete marinade and meat
hang out in the fridge for an hour. More time would be better to let the
flavors soak into meat.
Then, with the grill at a high temperature, toss it on the
grill so the meat gets a wicked sear. The grill grates should read well above
500 degrees with a thermometer. I cooked the steak to an almost perfect medium
rare, which is about 130 degrees to 140 degrees internal temperature.
To top it all off, add lemon parsley butter. Take room
temperature butter, lemon, parsley, salt, and pepper. Mix.
I hard boiled two eggs, cut up creamy bleu cheese and plated
it up all pretty-like.
In the end, the food turned out great. It was a juicy,
tender and succulent steak with a creamy blue cheese and a large wine glass
full of grape juice. I should’ve melted the cheese onto the steak to make it
more extravagant but I wanted to keep to the roots of what I was doing. In the
end for Biggie, he skipped the hotel and steak, went back to his crib and did
what he came to do: “Watch a movie in the Jacuzzi and smoke L’s while you do me”
For your listening pleasure.
