not for Brits and/or democrat girlie men..

http://imgbox.com/sKVStKgw

On Thu, 16 Mar 2017 15:47:10 -0400, burfordTjustice
wrote:

not for Brits and/or democrat girlie men..

http://imgbox.com/sKVStKgw

What's the deal with the faggoty red wine?
You cleanse your palate with a shot of single barrel whiskey while you
are letting the steak rest and eat it with a beer on the side. (Not
some foo foo designer beer, a PBR)
And what is this "pink" ****? Real men eat their steak bloody.

On Thu, 16 Mar 2017 16:36:50 -0400, wrote:

Real men eat their steak bloody.

Cut off the horns, wipe its ass and put it on the plate. Nuf said.

On 3/16/2017 3:36 PM, wrote:

What's the deal with the faggoty red wine?
You cleanse your palate with a shot of single barrel whiskey while you
are letting the steak rest and eat it with a beer on the side. (Not
some foo foo designer beer, a PBR)
And what is this "pink" ****? Real men eat their steak bloody.


Medium well steak for me, and a nice Chardonnay or Merlot to go with it.

--
Maggie

On Thu, 16 Mar 2017 13:52:25 -0700
Oren wrote:

On Thu, 16 Mar 2017 16:36:50 -0400, wrote:

Real men eat their steak bloody.

Cut off the horns, wipe its ass and put it on the plate. Nuf said.

LOL!!!

On Thu, 16 Mar 2017 16:36:50 -0400
wrote:

On Thu, 16 Mar 2017 15:47:10 -0400, burfordTjustice
wrote:

not for Brits and/or democrat girlie men..

http://imgbox.com/sKVStKgw

What's the deal with the faggoty red wine?
You cleanse your palate with a shot of single barrel whiskey while you
are letting the steak rest and eat it with a beer on the side. (Not
some foo foo designer beer, a PBR)
And what is this "pink" ****? Real men eat their steak bloody.

LOL Indeed!

On Thursday, March 16, 2017 at 4:52:35 PM UTC-4, Oren wrote:
On Thu, 16 Mar 2017 16:36:50 -0400, wrote:

Real men eat their steak bloody.

Cut off the horns, wipe its ass and put it on the plate. Nuf said.

Grab it by the horns and drag it across the grill.

On Fri, 17 Mar 2017 19:13:29 -0700 (PDT), DerbyDad03
wrote:

On Thursday, March 16, 2017 at 4:52:35 PM UTC-4, Oren wrote:
On Thu, 16 Mar 2017 16:36:50 -0400, wrote:

Real men eat their steak bloody.

Cut off the horns, wipe its ass and put it on the plate. Nuf said.

Grab it by the horns and drag it across the grill.

Meh. You don't put a dead cow on a grill. They need to be cooked
low-n-slow and be BBQed. Grilling is for pansies that can't cook.

On Friday, March 17, 2017 at 10:57:59 PM UTC-5, Oren wrote:
On Fri, 17 Mar 2017 19:13:29 -0700 (PDT), DerbyDad03
wrote:

On Thursday, March 16, 2017 at 4:52:35 PM UTC-4, Oren wrote:
On Thu, 16 Mar 2017 16:36:50 -0400, wrote:

Real men eat their steak bloody.

Cut off the horns, wipe its ass and put it on the plate. Nuf said.

Grab it by the horns and drag it across the grill.

Meh. You don't put a dead cow on a grill. They need to be cooked
low-n-slow and be BBQed. Grilling is for pansies that can't cook.


I only eat dead cows. Live ones are too dang noisy and squirm around too much. I don't like to have to chase my food. ヽ(ヅ)ノ

[8~{} Uncle Hungry Monster

On 03/17/2017 09:57 PM, Oren wrote:
On Fri, 17 Mar 2017 19:13:29 -0700 (PDT), DerbyDad03
wrote:

On Thursday, March 16, 2017 at 4:52:35 PM UTC-4, Oren wrote:
On Thu, 16 Mar 2017 16:36:50 -0400, wrote:

Real men eat their steak bloody.

Cut off the horns, wipe its ass and put it on the plate. Nuf said.

Grab it by the horns and drag it across the grill.

Meh. You don't put a dead cow on a grill. They need to be cooked
low-n-slow and be BBQed. Grilling is for pansies that can't cook.

Ain't but two kinds of barbecue, chopped and sliced. Neither one has
anything to do with a cow... Or tomatoes. Just pig and a side of slaw.

On Friday, March 17, 2017 at 11:57:59 PM UTC-4, Oren wrote:
On Fri, 17 Mar 2017 19:13:29 -0700 (PDT), DerbyDad03
wrote:

On Thursday, March 16, 2017 at 4:52:35 PM UTC-4, Oren wrote:
On Thu, 16 Mar 2017 16:36:50 -0400, wrote:

Real men eat their steak bloody.

Cut off the horns, wipe its ass and put it on the plate. Nuf said.

Grab it by the horns and drag it across the grill.

Meh. You don't put a dead cow on a grill. They need to be cooked
low-n-slow and be BBQed. Grilling is for pansies that can't cook.

Ask Ruth Fertel about "low-n-slow".

"The steaks are the stars of the show, as you might suspect. Theyre broiled in Ruths Chris
Steak Houses trademark 1,800-degree oven and served on a 500-degree plate."

On 3/17/2017 10:57 PM, Oren wrote:
On Fri, 17 Mar 2017 19:13:29 -0700 (PDT), DerbyDad03
wrote:

On Thursday, March 16, 2017 at 4:52:35 PM UTC-4, Oren wrote:
On Thu, 16 Mar 2017 16:36:50 -0400, wrote:

Real men eat their steak bloody.

Cut off the horns, wipe its ass and put it on the plate. Nuf said.

Grab it by the horns and drag it across the grill.

Meh. You don't put a dead cow on a grill. They need to be cooked
low-n-slow and be BBQed. Grilling is for pansies that can't cook.


A nice wood fire smoking pit does the job nicely, too.

--
Maggie

On 3/17/2017 11:24 PM, rbowman wrote:
On 03/17/2017 09:57 PM, Oren wrote:
On Fri, 17 Mar 2017 19:13:29 -0700 (PDT), DerbyDad03
wrote:

On Thursday, March 16, 2017 at 4:52:35 PM UTC-4, Oren wrote:
On Thu, 16 Mar 2017 16:36:50 -0400, wrote:

Real men eat their steak bloody.

Cut off the horns, wipe its ass and put it on the plate. Nuf said.

Grab it by the horns and drag it across the grill.

Meh. You don't put a dead cow on a grill. They need to be cooked
low-n-slow and be BBQed. Grilling is for pansies that can't cook.


Ain't but two kinds of barbecue, chopped and sliced. Neither one has
anything to do with a cow... Or tomatoes. Just pig and a side of slaw.

You forgot shredded! I like a little combo sweet/spicy bbq sauce on
mine, and add a slice of smoked baloney, too.

--
Maggie

On Sat, 18 Mar 2017 11:22:00 -0500, Muggles
wrote:

On 3/17/2017 10:57 PM, Oren wrote:
On Fri, 17 Mar 2017 19:13:29 -0700 (PDT), DerbyDad03
wrote:

On Thursday, March 16, 2017 at 4:52:35 PM UTC-4, Oren wrote:
On Thu, 16 Mar 2017 16:36:50 -0400, wrote:

Real men eat their steak bloody.

Cut off the horns, wipe its ass and put it on the plate. Nuf said.

Grab it by the horns and drag it across the grill.

Meh. You don't put a dead cow on a grill. They need to be cooked
low-n-slow and be BBQed. Grilling is for pansies that can't cook.


A nice wood fire smoking pit does the job nicely, too.

That is what you do with pieces of trash meat that are too tough to
cook as a steak.

On Thursday, March 16, 2017 at 4:37:05 PM UTC-4, wrote:
On Thu, 16 Mar 2017 15:47:10 -0400, burfordTjustice
wrote:

not for Brits and/or democrat girlie men..

http://imgbox.com/sKVStKgw

What's the deal with the faggoty red wine?
You cleanse your palate with a shot of single barrel whiskey while you
are letting the steak rest and eat it with a beer on the side. (Not
some foo foo designer beer, a PBR)
And what is this "pink" ****? Real men eat their steak bloody.

POTUS likes his steak well done (with ketchup). Therefore, all
real men like their steak well done. Juicy meat is for faggots.

Cindy Hamilton

On 3/18/2017 11:54 AM, wrote:
On Sat, 18 Mar 2017 11:22:00 -0500, Muggles
wrote:

On 3/17/2017 10:57 PM, Oren wrote:
On Fri, 17 Mar 2017 19:13:29 -0700 (PDT), DerbyDad03
wrote:

On Thursday, March 16, 2017 at 4:52:35 PM UTC-4, Oren wrote:
On Thu, 16 Mar 2017 16:36:50 -0400, wrote:

Real men eat their steak bloody.

Cut off the horns, wipe its ass and put it on the plate. Nuf said.

Grab it by the horns and drag it across the grill.

Meh. You don't put a dead cow on a grill. They need to be cooked
low-n-slow and be BBQed. Grilling is for pansies that can't cook.

A nice wood fire smoking pit does the job nicely, too.

That is what you do with pieces of trash meat that are too tough to
cook as a steak.

I'm not a big fan of steak unless it's a t-bone cooked over a fire until
it's medium well. mmmmmmm

OTOH, bbq is a whole different story! Slow cooked in a good smoker til
it's fall apart tender.

--
Maggie

"Muggles" wrote in message news
On 3/18/2017 11:54 AM, wrote:
On Sat, 18 Mar 2017 11:22:00 -0500, Muggles
wrote:

On 3/17/2017 10:57 PM, Oren wrote:
On Fri, 17 Mar 2017 19:13:29 -0700 (PDT), DerbyDad03
wrote:

On Thursday, March 16, 2017 at 4:52:35 PM UTC-4, Oren wrote:
On Thu, 16 Mar 2017 16:36:50 -0400, wrote:

Real men eat their steak bloody.

Cut off the horns, wipe its ass and put it on the plate. Nuf said.

Grab it by the horns and drag it across the grill.

Meh. You don't put a dead cow on a grill. They need to be cooked
low-n-slow and be BBQed. Grilling is for pansies that can't cook.

A nice wood fire smoking pit does the job nicely, too.

That is what you do with pieces of trash meat that are too tough to
cook as a steak.

I'm not a big fan of steak unless it's a t-bone cooked over a fire until
it's medium well. mmmmmmm

OTOH, bbq is a whole different story! Slow cooked in a good smoker til
it's fall apart tender.

--
Maggie

Problem he you are making everybody hungry who is reading your post!

rbowman wrote:
On 03/17/2017 09:57 PM, Oren wrote:
On Fri, 17 Mar 2017 19:13:29 -0700 (PDT), DerbyDad03
wrote:

On Thursday, March 16, 2017 at 4:52:35 PM UTC-4, Oren wrote:
On Thu, 16 Mar 2017 16:36:50 -0400, wrote:

Real men eat their steak bloody.

Cut off the horns, wipe its ass and put it on the plate. Nuf said.

Grab it by the horns and drag it across the grill.

Meh. You don't put a dead cow on a grill. They need to be cooked
low-n-slow and be BBQed. Grilling is for pansies that can't cook.

Ain't but two kinds of barbecue, chopped and sliced. Neither one has
anything to do with a cow... Or tomatoes. Just pig and a side of
slaw.

But you're wrong Bob , pulled pork is the only way . Dry rub and
low-n-slow , 195° for at least 18 hours . If you can't shred it with a
plastic fork you didn't cook it long enough . I prefer lump charcoal with a
few pieces of cherry or mesquite .
I must say though , a nice beef brisket has it's merits too ...
--
Snag



---
This email has been checked for viruses by AVG.
http://www.avg.com

On Sat, 18 Mar 2017 12:54:47 -0400, wrote:

A nice wood fire smoking pit does the job nicely, too.

That is what you do with pieces of trash meat that are too tough to
cook as a steak.

Not every part of a dead hog is "tough", though. :-)

https://www.youtube.com/watch?v=oQjG4a3zRFw

Even steaks are done using a reverse sear method. Slowly brought up to
near temps and then seared over hotter heat... wood or charcoal to
impart a light, clean smoke flavor. Dirty smoke is bad.

Another method I tried twice and a damn good Rib Roast.

_Turn the Oven Off! Prime Rib Roast_

http://www.food.com/recipe/turn-the-oven-off-prime-rib-roast-369457

On Sat, 18 Mar 2017 05:47:08 -0700 (PDT), DerbyDad03
wrote:

Ask Ruth Fertel about "low-n-slow".

"The steaks are the stars of the show, as you might suspect. They’re broiled in Ruth’s Chris
Steak House’s trademark 1,800-degree oven and served on a 500-degree plate."

.... "broiled" steak is not in vocabulary... Yes I've had her
restaurant steaks. They were good but I prefer to cook dead cow way. I
don't need to pay for all that fancy linen.

On Sat, 18 Mar 2017 13:34:50 -0500, "Terry Coombs"
wrote:

Ain't but two kinds of barbecue, chopped and sliced. Neither one has
anything to do with a cow... Or tomatoes. Just pig and a side of
slaw.

But you're wrong Bob , pulled pork is the only way . Dry rub and
low-n-slow , 195° for at least 18 hours . If you can't shred it with a
plastic fork you didn't cook it long enough . I prefer lump charcoal with a
few pieces of cherry or mesquite .
I must say though , a nice beef brisket has it's merits too ...

+1 Pork butt "comes with an internal thermometer", when the bone
pulls out clean as a whistle it is done :-)

Troy, from Austin just did a video on briskets, three ways. Two
wrapped (foil / pink paper) and one nekked. His video:

https://www.youtube.com/watch?v=3rYtR5MPZc4

This is with USDA Prime briskets. Quality of the meat is what makes
the cook.

On 03/18/2017 12:34 PM, Terry Coombs wrote:
But you're wrong Bob , pulled pork is the only way . Dry rub and
low-n-slow , 195° for at least 18 hours . If you can't shred it with a
plastic fork you didn't cook it long enough . I prefer lump charcoal with a
few pieces of cherry or mesquite .

The first time I had a pulled pork sandwich I didn't know what to
expect. It certainly looked like a garden variety barbecue sandwich for
the '60s. I never dug into the history and etymology but my gut feeling
was it evolved to differentiate traditional slow cooked pig from what
most people call barbecue these days.

I remember one barbecue place in Mayfield KY. We called up to order some
and the guy said 'Ain't ready.' When we asked when it was going to be
ready he said 'Coupla days.' Long story how my future wife, brother in
law, and myself wound up in Mayfield but it definitely was sort of
different.

On 3/18/2017 2:34 PM, Terry Coombs wrote:

But you're wrong Bob , pulled pork is the only way . Dry rub and
low-n-slow , 195° for at least 18 hours . If you can't shred it with a
plastic fork you didn't cook it long enough . I prefer lump charcoal with a
few pieces of cherry or mesquite .
I must say though , a nice beef brisket has it's merits too ...


Growing up in Philadelphia aI never heard of "barbecue" such as served
in eastern North Carolina. I went to Raleigh on a business trip about
1986 and the guy I was with down there said we'd go for barbecue for
lunch. It was nothing like I ever had.

That started me on a quest on how to make it. Bought a book, internet
was new but found some information there. Next thing I knew I was
firing up a smoker and mixing cider vinegar and pepper. It was a fun
and tasty journey.

On 3/18/2017 1:07 PM, Tony944 wrote:


"Muggles" wrote in message
news
On 3/18/2017 11:54 AM, wrote:
On Sat, 18 Mar 2017 11:22:00 -0500, Muggles
wrote:

On 3/17/2017 10:57 PM, Oren wrote:
On Fri, 17 Mar 2017 19:13:29 -0700 (PDT), DerbyDad03
wrote:

On Thursday, March 16, 2017 at 4:52:35 PM UTC-4, Oren wrote:
On Thu, 16 Mar 2017 16:36:50 -0400, wrote:

Real men eat their steak bloody.

Cut off the horns, wipe its ass and put it on the plate. Nuf said.

Grab it by the horns and drag it across the grill.

Meh. You don't put a dead cow on a grill. They need to be cooked
low-n-slow and be BBQed. Grilling is for pansies that can't cook.

A nice wood fire smoking pit does the job nicely, too.

That is what you do with pieces of trash meat that are too tough to
cook as a steak.

I'm not a big fan of steak unless it's a t-bone cooked over a fire until
it's medium well. mmmmmmm

OTOH, bbq is a whole different story! Slow cooked in a good smoker til
it's fall apart tender.



*/_Problem he you are making everybody hungry who is reading your
post!_/*


LOL yeah .. it does sound good ...
--
Maggie

On Sat, 18 Mar 2017 17:48:45 -0400, Ed Pawlowski wrote:

On 3/18/2017 2:34 PM, Terry Coombs wrote:

But you're wrong Bob , pulled pork is the only way . Dry rub and
low-n-slow , 195° for at least 18 hours . If you can't shred it with a
plastic fork you didn't cook it long enough . I prefer lump charcoal with a
few pieces of cherry or mesquite .
I must say though , a nice beef brisket has it's merits too ...


Growing up in Philadelphia aI never heard of "barbecue" such as served
in eastern North Carolina. I went to Raleigh on a business trip about
1986 and the guy I was with down there said we'd go for barbecue for
lunch. It was nothing like I ever had.

That started me on a quest on how to make it. Bought a book, internet
was new but found some information there. Next thing I knew I was
firing up a smoker and mixing cider vinegar and pepper. It was a fun
and tasty journey.

Put some South in your mouth :

_The Story Of Barbecue_

http://amazingribs.com/BBQ_articles/barbecue_history.html

...."Around one million years ago Homo erectus, the homonid just before
Neanderthal man, first tasted cooked meat."

On Sat, 18 Mar 2017 09:55:20 -0700 (PDT), Cindy Hamilton
wrote:

On Thursday, March 16, 2017 at 4:37:05 PM UTC-4, wrote:
On Thu, 16 Mar 2017 15:47:10 -0400, burfordTjustice
wrote:

not for Brits and/or democrat girlie men..

http://imgbox.com/sKVStKgw

What's the deal with the faggoty red wine?
You cleanse your palate with a shot of single barrel whiskey while you
are letting the steak rest and eat it with a beer on the side. (Not
some foo foo designer beer, a PBR)
And what is this "pink" ****? Real men eat their steak bloody.

POTUS likes his steak well done (with ketchup). Therefore, all
real men like their steak well done. Juicy meat is for faggots.

Cindy Hamilton

Why would anyone confuse some New York nancy boy with a real man

On Sat, 18 Mar 2017 12:24:44 -0500, Muggles
wrote:

On 3/18/2017 11:54 AM, wrote:
On Sat, 18 Mar 2017 11:22:00 -0500, Muggles
wrote:

On 3/17/2017 10:57 PM, Oren wrote:
On Fri, 17 Mar 2017 19:13:29 -0700 (PDT), DerbyDad03
wrote:

On Thursday, March 16, 2017 at 4:52:35 PM UTC-4, Oren wrote:
On Thu, 16 Mar 2017 16:36:50 -0400, wrote:

Real men eat their steak bloody.

Cut off the horns, wipe its ass and put it on the plate. Nuf said.

Grab it by the horns and drag it across the grill.

Meh. You don't put a dead cow on a grill. They need to be cooked
low-n-slow and be BBQed. Grilling is for pansies that can't cook.

A nice wood fire smoking pit does the job nicely, too.

That is what you do with pieces of trash meat that are too tough to
cook as a steak.

I'm not a big fan of steak unless it's a t-bone cooked over a fire until
it's medium well. mmmmmmm

OTOH, bbq is a whole different story! Slow cooked in a good smoker til
it's fall apart tender.

That probably explains why more people ask for ribs than steak when
they comes over to my house. That is a testament to skill of the cook
that takes junk and makes it great, not the quality of the meat. I am
a rib eye guy myself.

On Sat, 18 Mar 2017 11:47:04 -0700, Oren wrote:

On Sat, 18 Mar 2017 12:54:47 -0400, wrote:

A nice wood fire smoking pit does the job nicely, too.

That is what you do with pieces of trash meat that are too tough to
cook as a steak.

Not every part of a dead hog is "tough", though. :-)

https://www.youtube.com/watch?v=oQjG4a3zRFw

Even steaks are done using a reverse sear method. Slowly brought up to
near temps and then seared over hotter heat... wood or charcoal to
impart a light, clean smoke flavor. Dirty smoke is bad.

Another method I tried twice and a damn good Rib Roast.

_Turn the Oven Off! Prime Rib Roast_

http://www.food.com/recipe/turn-the-oven-off-prime-rib-roast-369457

I have a temp probe and a remote thermometer. I put a rib roast in the
convection oven, starting at room temp. Burn it at 425 convection on
until you see the internal numbers start moving up to around 100. By
then it will have a good bark on it. Dial the temp back to 350 and
turn it off at 110. Pull it out at 115-120 let it rest on the table,
it will peek at about 125.

On Saturday, March 18, 2017 at 8:08:34 PM UTC-4, wrote:
On Sat, 18 Mar 2017 09:55:20 -0700 (PDT), Cindy Hamilton
wrote:

On Thursday, March 16, 2017 at 4:37:05 PM UTC-4, wrote:
On Thu, 16 Mar 2017 15:47:10 -0400, burfordTjustice
wrote:

not for Brits and/or democrat girlie men..

http://imgbox.com/sKVStKgw

What's the deal with the faggoty red wine?
You cleanse your palate with a shot of single barrel whiskey while you
are letting the steak rest and eat it with a beer on the side. (Not
some foo foo designer beer, a PBR)
And what is this "pink" ****? Real men eat their steak bloody.

POTUS likes his steak well done (with ketchup). Therefore, all
real men like their steak well done. Juicy meat is for faggots.

Cindy Hamilton

Why would anyone confuse some New York nancy boy with a real man

Trump wouldn't be real man regardless of where he was from.

On Sat, 18 Mar 2017 20:15:53 -0400, wrote:

I am a rib eye guy myself.

Yep, give me one from a real butcher ~ 1.5 - 2" thick. Not that local
grocery store thin stuff that dries out. Boneless is good but a Cowboy
rib eye has the bone in.

On 3/18/2017 7:15 PM, wrote:
On Sat, 18 Mar 2017 12:24:44 -0500, Muggles
wrote:

On 3/18/2017 11:54 AM, wrote:
On Sat, 18 Mar 2017 11:22:00 -0500, Muggles
wrote:

On 3/17/2017 10:57 PM, Oren wrote:
On Fri, 17 Mar 2017 19:13:29 -0700 (PDT), DerbyDad03
wrote:

On Thursday, March 16, 2017 at 4:52:35 PM UTC-4, Oren wrote:
On Thu, 16 Mar 2017 16:36:50 -0400, wrote:

Real men eat their steak bloody.

Cut off the horns, wipe its ass and put it on the plate. Nuf said.

Grab it by the horns and drag it across the grill.

Meh. You don't put a dead cow on a grill. They need to be cooked
low-n-slow and be BBQed. Grilling is for pansies that can't cook.

A nice wood fire smoking pit does the job nicely, too.

That is what you do with pieces of trash meat that are too tough to
cook as a steak.

I'm not a big fan of steak unless it's a t-bone cooked over a fire until
it's medium well. mmmmmmm

OTOH, bbq is a whole different story! Slow cooked in a good smoker til
it's fall apart tender.


That probably explains why more people ask for ribs than steak when
they comes over to my house. That is a testament to skill of the cook

I love good tender bbq ribs, but only if the meat is falling off the
bone! A little extra bbq sauce, too. mmmmmmmmm

that takes junk and makes it great, not the quality of the meat. I am
a rib eye guy myself.


I like a rib eye every now and then, but it has to be accompanied with a
Merlot.





--
Maggie

On 3/18/2017 8:03 PM, Oren wrote:
On Sat, 18 Mar 2017 20:15:53 -0400, wrote:

I am a rib eye guy myself.

Yep, give me one from a real butcher ~ 1.5 - 2" thick. Not that local
grocery store thin stuff that dries out. Boneless is good but a Cowboy
rib eye has the bone in.


I like a t-bone with the bone IN. If it's cooked just right the smaller
portion of meat is THE most tender bite of meat I think I've ever had.

--
Maggie

rbowman wrote:
On 03/18/2017 12:34 PM, Terry Coombs wrote:
But you're wrong Bob , pulled pork is the only way . Dry rub and
low-n-slow , 195° for at least 18 hours . If you can't shred it with
a plastic fork you didn't cook it long enough . I prefer lump
charcoal with a few pieces of cherry or mesquite .

The first time I had a pulled pork sandwich I didn't know what to
expect. It certainly looked like a garden variety barbecue sandwich
for the '60s. I never dug into the history and etymology but my gut
feeling was it evolved to differentiate traditional slow cooked pig
from what most people call barbecue these days.

I remember one barbecue place in Mayfield KY. We called up to order
some and the guy said 'Ain't ready.' When we asked when it was going
to be ready he said 'Coupla days.' Long story how my future wife,
brother in law, and myself wound up in Mayfield but it definitely was
sort of different.

I been to Mayfield ... my MIL lives in West Paducah . Got in-laws
scattered all over that part of Kentucky - did you see where the Harper ham
plant in Clinton burned down ?
--
Snag



---
This email has been checked for viruses by AVG.
http://www.avg.com

Muggles wrote:
On 3/18/2017 11:54 AM, wrote:
On Sat, 18 Mar 2017 11:22:00 -0500, Muggles
wrote:

On 3/17/2017 10:57 PM, Oren wrote:
On Fri, 17 Mar 2017 19:13:29 -0700 (PDT), DerbyDad03
wrote:

On Thursday, March 16, 2017 at 4:52:35 PM UTC-4, Oren wrote:
On Thu, 16 Mar 2017 16:36:50 -0400, wrote:

Real men eat their steak bloody.

Cut off the horns, wipe its ass and put it on the plate. Nuf
said.

Grab it by the horns and drag it across the grill.

Meh. You don't put a dead cow on a grill. They need to be cooked
low-n-slow and be BBQed. Grilling is for pansies that can't cook.

A nice wood fire smoking pit does the job nicely, too.

That is what you do with pieces of trash meat that are too tough to
cook as a steak.

I'm not a big fan of steak unless it's a t-bone cooked over a fire
until it's medium well. mmmmmmm

We prefer ribeyes ... and just scored a nice slab the other day for under
4 bucks a pound . My favorite butcher sliced it into 3/4" steaks for us ,
and they are delicious . Medium for me , medium well for her , with a baked
tater (butter only , no sour cream) and a nice green salad .
--
Snag



---
This email has been checked for viruses by AVG.
http://www.avg.com

On 03/19/2017 06:58 AM, Terry Coombs wrote:

I been to Mayfield ... my MIL lives in West Paducah . Got in-laws
scattered all over that part of Kentucky - did you see where the Harper ham
plant in Clinton burned down ?


I'll bet that smelled good while it was burning.

On 3/19/2017 6:14 AM, Terry Coombs wrote:
Muggles wrote:
On 3/18/2017 11:54 AM, wrote:
On Sat, 18 Mar 2017 11:22:00 -0500, Muggles
wrote:

On 3/17/2017 10:57 PM, Oren wrote:
On Fri, 17 Mar 2017 19:13:29 -0700 (PDT), DerbyDad03
wrote:

On Thursday, March 16, 2017 at 4:52:35 PM UTC-4, Oren wrote:
On Thu, 16 Mar 2017 16:36:50 -0400, wrote:

Real men eat their steak bloody.

Cut off the horns, wipe its ass and put it on the plate. Nuf
said.

Grab it by the horns and drag it across the grill.

Meh. You don't put a dead cow on a grill. They need to be cooked
low-n-slow and be BBQed. Grilling is for pansies that can't cook.

A nice wood fire smoking pit does the job nicely, too.

That is what you do with pieces of trash meat that are too tough to
cook as a steak.

I'm not a big fan of steak unless it's a t-bone cooked over a fire
until it's medium well. mmmmmmm

We prefer ribeyes ... and just scored a nice slab the other day for under
4 bucks a pound . My favorite butcher sliced it into 3/4" steaks for us ,
and they are delicious . Medium for me , medium well for her , with a baked
tater (butter only , no sour cream) and a nice green salad .


Ribeyes are pretty good, too, but I guess I prefer the bone in with the
t-bone cut. Pork chops are the same way. I prefer them with the
bone-in, too.

--
Maggie

On Sun, 19 Mar 2017 09:52:00 -0500, Muggles
wrote:

Ribeyes are pretty good, too, but I guess I prefer the bone in with the
t-bone cut. Pork chops are the same way. I prefer them with the
bone-in, too.

That is probably because bone in pork chops are usually rib or T bone
cuts. Boneless pork chops are usually sliced off of the loin and that
tends to dry out pretty fast if you just grill or fry them.
That tender part you like in a Tbone/Porterhouse is fillet mignon
(porterhouse being farther down that Tbone with a larger fillet part).
The larger part is New York Strip.

On 3/19/2017 12:40 PM, wrote:
On Sun, 19 Mar 2017 09:52:00 -0500, Muggles
wrote:

Ribeyes are pretty good, too, but I guess I prefer the bone in with the
t-bone cut. Pork chops are the same way. I prefer them with the
bone-in, too.

That is probably because bone in pork chops are usually rib or T bone
cuts. Boneless pork chops are usually sliced off of the loin and that
tends to dry out pretty fast if you just grill or fry them.

The other problem with pork is that some people still think it has to be
cooked to a high temperature. Commercial pork today is nothing like
the fatty garbage fed pork of 50 years ago. Trichinosis has not been a
problem with commercial pork for decades. I cook loin to about 135.

On 3/19/2017 11:40 AM, wrote:
On Sun, 19 Mar 2017 09:52:00 -0500, Muggles
wrote:

Ribeyes are pretty good, too, but I guess I prefer the bone in with the
t-bone cut. Pork chops are the same way. I prefer them with the
bone-in, too.

That is probably because bone in pork chops are usually rib or T bone
cuts. Boneless pork chops are usually sliced off of the loin and that
tends to dry out pretty fast if you just grill or fry them.
That tender part you like in a Tbone/Porterhouse is fillet mignon
(porterhouse being farther down that Tbone with a larger fillet part).
The larger part is New York Strip.


ahh! I didn't know that. I guess I'm a fan of fillet mignon!

--
Maggie

On Sun, 19 Mar 2017 12:09:31 -0500, Muggles
wrote:

On 3/19/2017 11:40 AM, wrote:
On Sun, 19 Mar 2017 09:52:00 -0500, Muggles
wrote:

Ribeyes are pretty good, too, but I guess I prefer the bone in with the
t-bone cut. Pork chops are the same way. I prefer them with the
bone-in, too.

That is probably because bone in pork chops are usually rib or T bone
cuts. Boneless pork chops are usually sliced off of the loin and that
tends to dry out pretty fast if you just grill or fry them.
That tender part you like in a Tbone/Porterhouse is fillet mignon
(porterhouse being farther down that Tbone with a larger fillet part).
The larger part is New York Strip.


ahh! I didn't know that. I guess I'm a fan of fillet mignon!

These days you can buy a whole tenderloin for about $10 a pound. If
you slice that up into steaks, it makes a bunch. That is also what you
are supposed to be using for stroganoff and other things with thinly
sliced pieces of beef in sauce, You do not need to cook it as long (as
opposed to those recipes that have you braising chuck or sirloin tip
for 35-40 minutes)
I usually have a number of chunks in the freezer.