Because they need something to soak up the beer.People still eat hotdogs? Why?
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Because they need something to soak up the beer.People still eat hotdogs? Why?
I always do the mushrooms also, but, on the side. ThanksOlive oil, salt and pepper, and a little garlic salt. Sauté some mushrooms and onions to go with it and you are set.
Ewwwwwwwwwwwwww...Because they need something to soak up the beer.
Nice 1 1/2 inch to 2 inch thick bone in ribeye is the only correct answer.what's everyone's favorite steak for grilling? Honestly I think my favorite is a really good grade Sirloin. I like ribeyes but they often can be fatty, and filets, but they often aren't very flavorful. NY Strips I generally just don't like. Sirloins to me are generally a great combination of lean and flavorful. My favorite tasting steak is a ribeye but even USDA Primes can be fatty.
Nothing wrong with that method, but I love the taste and smell of a steak cooked over lump charcoal with a couple chunks of oak thrown into the fire. For really thick steaks I sear them and then finish them indirect.By the way, if it's a thick steak (like, over an inch and a half) a much better way to cook it is to sear it on both sides in a cast iron pan, then roast it in an oven. Use a temperature probe and cook it to 125. Let it rest 5 minutes.
Trying to cook a really thick steak on the grill isn't the best option.
Nice 1 1/2 inch to 2 inch thick bone in ribeye is the only correct answer.
This is correct. Anyone who doesn't accept the ribeye as the premier cut is to be regarded with suspicion. I'm not even sure why this is a question. Bone in? Better yet.
Size Queen.....Nice 1 1/2 inch to 2 inch thick bone in ribeye is the only correct answer.
If you ask the people "in the know" at Elmo's, they'll tell you that sauteed mushrooms and onions on one of their fine steaks is strictly for amateurs. The big leaguers know better.
Now get your a$$ over to Iaria's and order some fried ravioli and veal parmesan.
You'll need a good bit of sugar mixed in with the soy sauce, a little ginger and garlic and some siracha. Cook it down to a syrup and THEN marinate the uncooked thinly sliced ribeye overnight. Cook it up and serve with some pickled carrots, nappa cabbage and cilantro on a roll. I'd also add some sambal oelek.That's Bulgogi .... mix all of it together, thin slice the meat, marinade for 24 hours, serve with rice.
The correct answer is bone-in ribeye, of course, but I do also enjoy tri-tip now and again, when I can find it, and when I'm looking for a more affordable alternative to a ribeye.This is correct. Anyone who doesn't accept the ribeye as the premier cut is to be regarded with suspicion. I'm not even sure why this is a question. Bone in? Better yet.
Oh yea, I was just sayin', that's the base marinade for bulgogi. Add an asian pear instead of sugar. It helps tenderize the meat. If you ever choose to make it into a sandwich or flatbread, and it's great on both as long as it's not full strength flavor, marinade the whole cut before slicing, then freeze it a bit and slice paper thin.You'll need a good bit of sugar mixed in with the soy sauce, a little ginger and garlic and some siracha. Cook it down to a syrup and THEN marinate the uncooked thinly sliced ribeye overnight. Cook it up and serve with some pickled carrots, nappa cabbage and cilantro on a roll. I'd also add some sambal oelek.
That is EXACTLY right. Dammit, now I'm gonna have to make that this weekend.Oh yea, I was just sayin', that's the base marinade for bulgogi. Add an asian pear instead of sugar. It helps tenderize the meat. If you ever choose to make it into a sandwich or flatbread, and it's great on both as long as it's not full strength flavor, marinade the whole cut before slicing, then freeze it a bit and slice paper thin.
We have a winner....NY strips with olive oil, pepper, salt and some butter. Mushrooms in butter and garlic salt on the side and red potatoes in butter and garlic salt on the side.I always do the mushrooms also, but, on the side. Thanks
Twenty years from now, we'll be lying in our beds, dying of heart disease, thinking about all the great steaks we ate, saying, "It was worth it."you high blood pressure ridden maniacs need to stop frothing at the mouth as you fat finger your keyboard and learn how to smoke a salmon or eat some god damn sushi.
When I was a kid, we went out for steak dinners twice a year. I don't remember the name of the restaurant, but it was located where Corner Pocket is now. Other than that, the only time we'd eat steak was either some really cheap crap, like cubed steak, or if a box of meat fell off Dad's truck and got damaged and the warehouse guy let him take it home (also how we ended up with a year's supply of Peeps once, or as we called them, "Icky chicks"). Once he started getting more financially secure, we'd grill steaks on a fairly regular basis during the nice months, but for most of childhood, it was a special occasion to eat beef.I like steak. I really do but I grew up poor monica. I wasn't afforded the luxury of a fine steak for probably my first 20+ years of my life so I don't eat it often. I probably cook a nice bone-ribeye about 2-3 times a year but that is about it.
I'm having a new smoker made and am damn excited to start cold smoking soon hopefully.
What a goober you areWhy would you want to ruin a great steak with mushrooms and onions (and I absolutely LOVE mushrooms and onions)? Just throw some ketchup or A1 on it, too, to complete the devastation.
You must be from the south side of Indy.
What a goober you are
Mushroom and onions are on the side. I am not saying that you have to have them with each bite of steak.
Sometime, when you make your way back to Indy, cmon on down to the south side, and I will make you a steak that you will not forget. In the mean time, Vikings suck!
See, that's just wrong.......
You're back on the right side of things.
Congrats.
People still eat hotdogs? Why?
I have to give a bump to my old colleagues in Perrysburg. Swig makes a variety of sausages and hot dogs, all from scratch, and all in natural casings (the kind that snap). Add the two dozen beers on tap, most of which change daily, and if you're in the Toledo area, you have to check them out.If you have the patience, and are willing to look around, you can find some good frank's...Koegel, Sanders, and Usinger's all make pretty good ones...they are easy to fix and kids like them. The casing is the key...they have to snap when you bite in...
I have the memory of an elephant.I don't put them ON the steak.... I said side dish! You're getting old and losing your memory........
And I've been to Iaria's thrice......
I will make it to the south side of Indy. I'll bring the Surly Wet (coming soon again to a beverage store near me).What a goober you are
Mushroom and onions are on the side. I am not saying that you have to have them with each bite of steak.
Sometime, when you make your way back to Indy, cmon on down to the south side, and I will make you a steak that you will not forget. In the mean time, Vikings suck!
Sous vide technique. Have read about that but never tried. Saw it on a menu as an option for cooking at Kayne Prime in Nashville last week for their wagyu cuts.
Yes because mercury poisoning and cancer is so much better.you high blood pressure ridden maniacs need to stop frothing at the mouth as you fat finger your keyboard and learn how to smoke a salmon or eat some god damn sushi.
I like steak. I really do but I grew up poor monica. I wasn't afforded the luxury of a fine steak for probably my first 20+ years of my life so I don't eat it often. I probably cook a nice bone-ribeye about 2-3 times a year but that is about it.
I'm having a new smoker made and am damn excited to start cold smoking soon hopefully.