Summer is officially in session for at least one U.S. street. While many associate the season with fresh watermelon and burgers on the grill, these aren't necessarily tell-tale signs of warmer weather.
But in Milton, GA, the sun is undeniable — it's now hot enough for residents of Bell Park Road to cook steak on the sidewalk.
"When I was a kid, I was carrying a sack of loose eggs home from the grocery store on a hot day when one broke through the bag and cracked on the ground. Fast forward a few years and I was making a sidewalk scramble just about every day. Before I knew it, everyone was joining in on the egg party," said local Clyde Brooks, who has lived on the street nearly his entire life.
Much like the sidewalk itself, some say that eggs are now "a bit too pedestrian."
"Once you realize that everyone knows the trick, you stop feeling like you're doing something interesting and more like you're eating grit and bugs with your breakfast on purpose," said 18-year-old Jack Higsby. "So I thought, what better compliment to eggs than steak?"
Just days after his high school graduation, Higsby used money he received in a card from his aunt to purchase a nice ribeye from the local Kroger. With a "sell by" date in hand, the future welder knew he had to pick his moment carefully, but quickly.
"I walked out of the house barefoot today — I wasn't even thinking about it. I took one step onto the sidewalk and burned the bottom of my foot dang near down to the next layer. I grabbed a piece of chalk and marked the spot right then and there," said Higsby.
After returning to the marked spot with the raw steak, he did all anyone could do when cooking on concrete — sprinkle on some salt and pepper, throw it down on the 143-degree surface and hope nobody steps on it.
"About 30 minutes in, I got a little distracted by an ant hill between the cracks. As soon as I turned back, I saw a guy walk right through my steak," said Higsby. "I was gonna yell 'Hey, get your toes out of my meat!,' but then I decided that I might as well give it a chance first."
Five hours and three more pairs of feet later, the steak was finally cooked to a temperature suitable for an unlikely death, but certain diarrhea.
"Some people like their cut more well-done, but I wanted it to cook low and slow. Otherwise, you don't get enough of the sidewalk flavor," noted Higsby.
One bite in, the older brother and role model of two knew he had done something not only innovative, but something even the most successful restauranteurs couldn't replicate.
"I've ordered steak in a restaurant. You don't get that dirty, raw taste from anything you can get at an Outback Steakhouse. There's just no comparison," said Higsby.
Uninhibited by health code violations or a single guiding force, Higsby is sure to continue serving his specialty for decades to come. Or months, depending on the bacteria.
Photo courtesy of Daderot via CC0 1.0
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