Mmmmmmmmmmmark
Posted on 05/28/2007 6:29:41 AM PDT by Leisler
Good grief. They just can't leave well enough alone. *Don't forget....* like we're a bunch of two year olds.
I'll do myself in any way I want on a holiday.
http://www.davisonsbutcher.com/category.asp?catcode=40
The ones I have are...TORREY model# TS500E meat wrapping machine.
Perhaps if you check other suppliers you can find the same model at the lower price.
Thanks for your ping. I just got done cleaning up the kitchen after having sent my last guests home. The official kick-off of the summer barbeque, grilling and outdoor eating season was an enormous success. Lots of smoked meat and flavorful sauces were consumed with plenty of adult beverages.
Best meat there is - longhorn meat. Lower in cholestral than white meat chicken and soooooo good. Only meat lower is venison. We raise them and love the flavor.
I doubt “Rosie” has ever consumed a “tube” steak.
Cough.
A Porterhouse is at the other end of the cut. It's T-bone is usually not in one piece. Also it's fillet is bigger but the strip is smaller.
Ether way it looks overcooked.
Of course, I read that Al Bore does have “steak” in the issue.
His lisp might be cured by a good country, back to the basics, backyard BBQ.
Naw, he and...”Flipper” are above such mundane culinary pursuits.
The “silver spoon” whiner would not know a briquette from a charcoal lump.
Surprising,that he, being Al Bore, is a carbon lump.
LOL! My son, age 9, came home from school a few weeks back with the following: “Mom, we need to not drink (fine by me), not smoke (also fine by me) and not die!”
Not die? I had to share with him that no one gets out of this alive. We can live longer, better, with less pain, but not forever.
BTW, BBQ is pretty important to us, and no one should even think of messing with my beef steak, pork steak, or chicken.....or ribs...or grilled shrimp...or, well you get the picture.
:)
MOgirl
Just be sure that you NEVER boil or steam them... They MUST be cooked on a grill, griddle, skillet, or BBQ. You need to get the outside slightly crisp, so they "snap" when you bite into them!
Mark
As long as you don’t suggest eating a “Schwetty Wiener”, k?
It is worth the hunt.
Here in KC, there's a BBQ restaurant called Smokestack BBQ on Wornall Rd, and they've got something called the "Cheesy Corn Bake." It's a corn and cheese cassarole, with lots of chunks of smoked ham! And they've got a sandwich called the "Poor Russ," which is a burnt ends sandwich! And some of their burnt ends wind up in their delicious beans too! Another restaurant, Hayward's BBQ, has deep fried sweet potato fries, and Haywards's meats are out of this world!!! And if you go to Arthur Bryant's BBQ, you'll get french fries deep fried in LARD!!!! Yum!
Damn! Now I'm hungry, and it's 22:20!
Mark
“vegetables on the side.”
Hops on the left, fermented grapes on the right, chocolate in the middle..
Mmmmmmmmmmmark
Chocolate-one of the four basic food groups. *sigh*
A true story.
Several years ago, Mr. RR went to the Governor’s Pheasant Hunt here in South Dakota. When he got home, he told me and our teenage children about a really nice young fellow he hunted with and sat next to at dinner that evening. He was quite impressed with the guy and his very conservative views. They had a really good time together that day. We asked him what his name was. Mr. RR’s reply? .............. “Ted Nougat” Our kids roared with laughter. My husband had no clue who he was. Our kids were really impressed that Dad hunted with and had dinner with Ted Nugent. They even had their picture taken together.
Did I mention that Mr. RR is a first class nerd? He knows nothing about pop culture. (but knows nearly everything about politics, history, business, and international relations)
Thoughts exactly. The charcoal goes UNDER the grill. The meat goes ON the grill. The pan goes INDOORS.
I grabbed it off the Internet, it was described as a porterhouse.
But on second glance, you're right, it does have the look of a T-bone.
I did a quick look again (just Google "porterhouse" and go to Google Images), and it looks like maybe half or more of the "porterhouse" pictures are really thick cut T-bones.
I've had BBQ beans with burnt end pieces sometime in the last year or so. Can't recall where, but they were good.
Arthur Bryant's BBQ, you'll get french fries deep fried in LARD!!!!
I've been known to arrange a long vacation drive just as an excuse to get to KC and Arthur Bryant's. Tried to do it in mid-January driving back from Vegas, but no go. The weather sucked and we couldn't get that far north. Last time at Bryant's I bought 5 pounds of brisket to bring home.
Unfortunately east of the Mississippi we have very few beef BBQ opportunities, and the only pork BBQ I really like is pulled-pork from a whole hog. Not that chopped NC variety, and even Memphis ribs are hit-or-miss (usually too dolled-up with rubs and sauces, or not cooked long enough such as Corkey's in Memphis).
I persuaded my company to sponsor a Memphis In May BBQ team back in the 90's, they did a great whole hog. The best I've had since then have (oddly) been Filipino and Vietnamese versions. You can buy a fully-cooked 20 kg whole hog in Vietnam for less than $100 US. About twice that here in the USA.
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