Divine Tacos

With all the talk lately about how the Cardinals in the Papal Conclave make the smoke white, I can't help but wonder what's the big deal. Daniel just threw a couple of mystery steaks (from my November beef labelling project) on the charcoal grill the other night, et voila, white smoke. So maybe that's all the brahs are up to in the Sistine Chapel this week ... grilling some t-bones. 

white smoke...what's the big deal?

This particular white smoke lent its flavour, reminiscent of El Fogon (the best place to eat in Playa del Carmen), to roasted peppers, onions, corn, and the aforementioned steaks which turned out to be prime rib with the cap on. How was I supposed to know? 

feeling the feeling at El Fogon

Some things, like the question of how the smoke turns white - or even what steak has been thawed and committed to the grill - are better left a mystery until the time of reckoning. 

What I can tell you is that these succulent smoky tidbits ran pronto into the arms of warm tortillas, slathered in guacamole, sour cream, pico de gallo, and Marie Sharp's Belizean Heat. Here is the real, scientific, controlled experiment evidence: