Bacon and Ribeye Steak Kabobs

Well, tonight I grilled up bacon and Ribeye kabobs. Kind of like the meat lovers pizza from Pizza Hut minus the dough and tomato sauce and cheese. Not much anti-oxidants in this dish. In fact, a meal like these kabobs is why one needs antioxidants.

Every so often, I go through our freezer and see what has been in deep freeze for a while and cook it up. You know something has been in the freezer a long time when it has gone bad at below that 32 degrees. Now, that is some serious cryogenic status (like Walt Disney). What I found yesterday was two ribeye steaks and half a package of bacon (cook the bacon 3/4's first in a pan before putting on the skewer). Hmm...steak and bacon, bacon and steak. It sounded like the Dream Team.

I did toss something that looked like possum road kill.

I can date the food in the freezer. It can't be more than three years old because that is how old the fridge is...although it is possible that it came with me when I moved from my bachelor pad. And, if that is the case it could be as old as Walt Disney on Ice.

So, tonight's kabobs were slabs of marinated steak crushing bacon slices. No veggies here.

I though it would be quite a challenge to skewer the bacon by itself but sandwiching the bacon in-between the steak was an act of genius. The taste even compensates for the slight angina I am feeling in my chest right now.

I am thinking perhaps a Nobel Prize is fitting. I must admit that I based my idea on Costco's Filet Mignon's wrapped in bacon. But, like all innovators, I have taken it to the next level. Most impressive was that the food critic was pleased.