and before you remind me i didnt let that filet rest long enough and the bit of blood on the plate......look i was 8 beers deep, i wasnt allowed to fire up the grill til 9pm because of 2 guys coming from work, and i let it sit 9 min close enough. it needed to be eaten lol

Just used the first of the rosemary from the garden. Have that and butter with some garlic in the bag. Steaks are taking a swim in the water bath. :tup:

That plate looks amazing Frank, and I want some of that slaw!

I guess that is the wildcard. Most of us contact people with the "regular flu" and never come down with it. Also, have you seen any data on how many people die from the flu or complications of it like pneumonia in assisted care facilities? It's a lot! Contagious diseases run through them all the time. It is know different than being in the hospital during cold and flew season. You don't want be there because you will catch something.

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first off NY strip is probably my favorite cut aside from a filet obviously lol

and yea thats my mom's italian coleslaw we dont do that mayo based nonsense.

50/50 shredded lettuce and cabbage with her own oil/vinegar dressing that i am not privy to the exact recipe.

I'll have to tap my new york Italian transplant resources at work and see if someones Grandma can hook me up. :tup:

they should be able to. it's a simple and quick side that is just bomb.

perfect summer picnic side as well.

Thats what I was thinking. I like lighter sides in summer time.

agreed. but i am sucker if my mom makes her broccoli cheese and rice side. i'll knock out scoop after scoop of that lol

Mashed potatoes with cheddar, sour cream, garlic, bacon and fresh chives. Ny strip with Sauteed mushrooms and onions. :yum:

I'm having Zoren ship that hose to Madwi's house. Figured someone will get hammered and install it on their car at 3 in the morning.

Whatever you do at 3am at the hotel you are staying is no worries to me.

not very nice dude.

:icon14:

:shakes head:

:iagree::iagree:

:icon14:

:confused: Did you go vegan?

#1- ribeye
#2- NY strip
#3-filet (I prefer steaks with some marbling)

i hate you dude.

:icon14:

Ribeye is definitely up top. Then probably a t-bone/porterhouse. Then you get into filet and the strip is dead last.

#1 Ribeye
#2 T-Bone
#3 NY Strip

:yum::yum::yum::yum:

:iagree:
Ribeye
Porterhouse
NY Strip

Bone-in ribeye is my favorite. There’s something about that bone marrow in n the sous vide that kicks it up a notch.

Given all today's steak talk, I have to ask if anyone else uses Dale's Steak Seasoning to marinate the meat a bit before grilling? I can't not use it after trying it back in the 90s. :yum:

i gotta have sauteed mushrooms on my ribeye.. then the world is at peace. :yum:

The best!!!

:iagree:

And tonight’s featured special “Cry Blood, Apache” :tup:

Too bad about Martins block shooting a rod.

1970...:icon14:

What happened, you finally get a color TV or something?

:icon18:

-Bacon
-Bacon
-Bacon

At RC Willey getting a new dishwasher since I don't want to do them by hand.

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Fancy! :rolleyes:


Curtis Mathes?

Chocolate mint grasshopper pie for dessert :yum:
Random pic from webz.
https://assets.kraftfoods.com/recipe...-Pie-33051.jpg

Found it, tool box on flatbed. That's my current box.

:tup:

I know I obsess about bacon a bit much... I actually just had another delectable meat that I have never spoken of here...

Pickled Bologna

Mmmm :yum:

I just had this chunk and washed it down with a very nice domestic beer... :tup:

Nope. I make my own blend. No secret to mine, the holy three of salt/pepper/garlic. Rub that in with a little worcestershire sauce and vac seal that baby over night.

Hold up... that sounds like 4 to me. :confused:



Sounds great!

Sony Trinitron :tup:
Either 35 or 36” flat screen tube type :eek:
About 250# :wtf2: