By 20 oz. Angus Porterhouse!
Posted on 05/28/2007 6:29:41 AM PDT by Leisler
May 25, 2007 - Before getting fired up over your Memorial Day barbecue, take a moment to contemplate the capacity of your grill. It might be stainless steel and heat tolerant, but it may also be a conduit for cancer, E. coli, salmonella and unhealthy doses of sodium. Bottom line: barbecue chicken may be great for holiday get-togethers, but it's only healthy if you properly prepare and cook the meat, eat in moderation and have some fruits and vegetables on the side.
(Excerpt) Read more at msnbc.msn.com ...
Save yourselves!
a better strategy is to do what i do:
never clean your grill, then it builds up a protective coating of carbon which everyone knows is used to purify stuff.
Liberals live in abject fear that somewhere, someone is having a politically incorrect good time. We’re grilling hamburgers, hot dogs, chicken, ribs and sausages this afternoon. And if I die three minutes earlier because of it, it will be worth it. Take that, pathetic liberals.
Plus, all the carbon on your grill is not in the atmosphere, so you're doing your part to prevent Global Warming (TM)!
yes, i agreee, and i am always looking for new ways to minimize my carbon footprint. now i can add barbeque to that list.
>> I hear Rosie’s celebrating the Holiday in her own unique way...
Rosie? I thought it was Monica.
By 20 oz. Angus Porterhouse!
LIFE: a sexually communicable disease with a 100% mortality rate. SAVE US LIBS. .SAVE US!!!
So are we. We are going to bbq it, salt it, enjoy it, skip the vegetables and have some chips and a couple beers. Can’t beat that. Oh yes, we had ice cream too along with some candy over this weekend. We’re enjoying God’s beautiful weather, NO TV, just some good music, just the birds, the dogs, the yard and the memory of all of those who have gone before us in order for us to be able to do just that. Pity those who are always so busy installing fear and negative thoughts. They must live AWFUL lives.
BUT... that’s them and we’re us so...enjoy your steak friend as we will too. Happy Memorial Day!
You might check with Al Gore to see if cooking on your carbonized grill might make you a perpetual source of monetized carbon credits.
I kind of think leaving all that char on the grill does the same as burning the inside of a whiskey barrel. Kind of adds a ‘aged’ hint to the food. Besides, I don’t like cleaning.
I’m buying a new grill this coming weekend. Then it’s to the butcher to pick up a couple beautiful ribeyes, brats and ‘tater salad. If some jerk wants to fill himself with rabbit food, so be it. That just leaves more meat for me.
I was real happy when mad cow disease was on the MSM everyday. Meat was down by half in price. I was eating like Henry the 8th, 9th and a bit of the 10th. My cholesterol must of been in four digits.
Isn't that the left side of the Porterhouse? NY Strip on the right?
Oh no—give me a ribeye every time. That marbling, that flavor!
Twice-baked potatoes and mushrooms simmered in butter and garlic, corn-on-the-cob (BBQ’ed, of course) and maybe even a grilled squash mix.
Oh, and PETA/CSPI, did I also mention I make THESE little guys:
(MEMORIAL BBQ RECIPE ALERT!!!!)
20-25 medium shrimp, uncooked, shelled, deveined and legs removed
1 lb bacon, each slice cut in half
2 medium jalapenos, seeded and cut into slivers
8 oz Philadelphia cream cheese (NOT the soft kind!)
Toothpicks
Salt and pepper to taste
For each shrimp, spread a small amount of cream cheese on the underside.
Place a small sliver of jalapeno in the shrimp.
Wrap shrimp with bacon and hold in place with toothpicks.
Grill over medium high heat on BBQ until bacon done.
VIOLA!!!!
Oh, and Newsweak? Eat your heart out.
This evening I’ll be charcoal grilling(that’s the only way to fly) some lightly Hickory Smoked 3.5 inch thick cut Fillet Mignon with some baked potatoes, grilled corn, and baked beans. I already got the cooler full of Guinness Extra Stout, and I’m ready! This alarmist news story be dammed! ;^)
Too bad I’m working today.....
I appreciate a ribeye, but I’ve found no other cut is like eating a stick of butter than the fillet. Plus the fact a good one is so soft you can almost cut it with a fork.
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