Originally Posted by old guy (Post 3789164)

Yum

Originally Posted by Rusty (Post 3789165)

Walking drumsticks. :yum:

Originally Posted by old guy (Post 3789167)

Had to fire up the furnace yesterday, got home and it was 58* in the house!
Would have fired up the wood burner, but that squirrel that was caught in there last month tore up the gasget / door seal, so off to Home Depot.

Originally Posted by Leingod (Post 3789151)

2 hours for sirloin is my go to method. When you start to hit 3 or more with thinner cuts of meats, it starts to fall apart. Now a tomahawk or thick porterhouse I would let go for 3 hours min.



And yea. I do the same with my cast iron. I crank my over to 550F and then sear the ever living hell @ 15 seconds per side while I spoon smoking butter all over the cut.

Originally Posted by Rusty (Post 3789165)

Walking drumsticks. :yum:

Originally Posted by sx moneypit (Post 3789166)

:icon17:

Originally Posted by JLarson (Post 3789171)

Dropped down to 56 last night, but I see it's going back to 80 today and for the rest of the week. Go away Summer, you're drunk, it's fall's turn now!

Originally Posted by Ghostvette (Post 3789183)

We are going to go from Summer to winter... Fall is not welcome....:inoutroflpuke:


Kinda like what happened earlier this year.... winter, then Summer.... :stirthepot:

Originally Posted by Leingod (Post 3789151)

2 hours for sirloin is my go to method. When you start to hit 3 or more with thinner cuts of meats, it starts to fall apart. Now a tomahawk or thick porterhouse I would let go for 3 hours min.

And yea. I do the same with my cast iron. I crank my over to 550F and then sear the ever living hell @ 15 seconds per side while I spoon smoking butter all over the cut.

Originally Posted by sx moneypit (Post 3789229)

:wtf2: