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Old 06-18-2020, 6:22pm   #29041
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Blowing the Canadian PM and swallowing gleefully>Going down on Hillary Clinton for 3 days straight>tossing Porter's salad when he is ready for a diaper change>spending $100 on a little chunk of meat that you have no idea how to prepare.
I assumed you’d know what it’s like to blow someone. Appreciate you owning it
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Old 06-18-2020, 6:23pm   #29042
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Yeah for $32!
Worth every penny
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Old 06-18-2020, 6:30pm   #29043
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Worth every penny
If you like it, that's all that matters!
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Old 06-18-2020, 6:37pm   #29044
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Any ballers here know how to not f’k this up??
Attachment 44681
Simple. Don’t burn it.

Get it to room temp. Pat dry with paper towel. Lightly coat with EVOO. We are stuck on coffee rub but for that just s&p (fresh ground) just before cooking. Preheat grill with lid down. Gas grill is fine, charcoal is better. Use a griddle if you have one. More surface area = more char = more flavor. It is ok to flip more than once. Have spray bottle handy for flare ups if using open grill. Do NOT let flare ups burn or it will be covered with soot. Cook with lid closed. Have an instant read thermometer. 125F = med rare. Let it rest loosely covered with foil ~5-8 min so juices will redistribute before cutting.

Bon apetito!
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Old 06-18-2020, 6:41pm   #29045
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Any ballers here know how to not f’k this up??
Attachment 44681
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@Dixievet to the white courtesy phone

Ask, and ye shall receive.



and I would highly suggest following Malcom Reed for any cooking lessons. This guy is legit!
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Old 06-18-2020, 6:44pm   #29046
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Simple. Don’t burn it.

Get it to room temp. Pat dry with paper towel. Lightly coat with EVOO. We are stuck on coffee rub but for that just s&p (fresh ground) just before cooking. Preheat grill with lid down. Gas grill is fine, charcoal is better. Use a griddle if you have one. More surface area = more char = more flavor. It is ok to flip more than once. Have spray bottle handy for flare ups if using open grill. Do NOT let flare ups burn or it will be covered with soot. Cook with lid closed. Have an instant read thermometer. 125F = med rare. Let it rest loosely covered with foil ~5-8 min so juices will redistribute before cutting.

Bon apetito!
More or less what I did the other 3-4 times we had this (minus the coffee)

Don’t tell Mick/Derrick/Moe/Paul (whatever it is he needs to call himself these days) he’s a fan of Adog’s but does a pisspoor job of impersonating him
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Old 06-18-2020, 6:44pm   #29047
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Ask, and ye shall receive.


Tomahawk Ribeye Steak | How To Reverse Sear a Ribeye Steak with Malcom Reed HowToBBQRight - YouTube

and I would highly suggest following Malcom Reed for any cooking lessons. This guy is legit!
Thanks
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Old 06-18-2020, 6:53pm   #29048
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Thanks
Or Kenji Lopez-Alt of The Food Lab. He does science. Lots of reading. Worth it. Or just skip to the recipes.

https://www.seriouseats.com/2015/05/...ting-tips.html
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Old 06-18-2020, 7:06pm   #29049
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If i want a good steak i go to Sizzlers. With no bone or fat. I know my meat.




tahnks
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Old 06-18-2020, 7:09pm   #29050
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Old 06-18-2020, 7:35pm   #29051
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Bro Todd Sup sir? working you hard?
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Old 06-18-2020, 7:38pm   #29052
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Old 06-18-2020, 7:39pm   #29053
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Robert
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Old 06-18-2020, 7:48pm   #29054
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Robert
Don! How've ya been?
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Old 06-18-2020, 7:50pm   #29055
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Bro Todd Sup sir? working you hard?
For now.......

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Old 06-18-2020, 7:52pm   #29056
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Todd.

Food shortages up there? Haven’t seen any here yet.
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Old 06-18-2020, 8:06pm   #29057
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Don! How've ya been?
Doing ok sir.
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Old 06-18-2020, 8:12pm   #29058
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Blowing the Canadian PM and swallowing gleefully>Going down on Hillary Clinton for 3 days straight>tossing Porter's salad when he is ready for a diaper change>spending $100 on a little chunk of meat that you have no idea how to prepare.


Throw sum Fiddey-7 on dat chit!!; YW.
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Old 06-18-2020, 8:13pm   #29059
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For now.......

How goes it botBro?



Da Fug y'all doing tonight?
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Old 06-18-2020, 8:14pm   #29060
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Doing ok sir.
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