Kirk Cousins shared a photo of his July 4 cookout and there was something that felt ... off.
Oh, nice. Kirk is grilling out by a lake and it looks like it’s a beautiful day and ...
WHAT THE HELL IS THIS?!
I’ve stared at Cousins’ grill for a solid hour and I can’t for the life of me work out what the hell he’s grilling. The absolute best explanation I can muster is unseasoned London Broil. But he’s hacked it into steak-sized pieces and it’s turned an unsettling grey color.
Before you think I’m just dragging Cousins for no reason, please know most people are just as confused by Cousins’ grill as I am.
Kirk Cousins has always been grill challenged.
Some people know how to grill, some don’t. I’m not here to grill-shame anyone, but Cousins absolutely should have known better before he put his rock kidneys on the grill for the world to see.
It’s only been six months since Kirk got dragged for this monstrosity.
Nothing like a good steamed steak in a foil tent.
The point is: Cousins has been mocked a lot for his lack of grill skill. He clearly has issues just searing the meat, and he doesn’t know how to get his temperatures either.
These are all skills you can learn. It’s not about failing, it’s about how we bounce back — and Cousins has yet to bounce back from his horrible grilling. In fact, it’s getting worse.
In the span of six months we went from Cousins steaming his steaks, to being unclear when they were cooked, to this ...
It’s really not difficult, Kirk. Salt your steaks ahead of time to dry out the surface, bring them to room temperature — sear on a high heat three to four minutes per side, depending on thickness. Let them rest for at least five minutes before serving.
You don’t need to eat organ meat, Kirk.