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Only $10 for all 2024 SX, MX, and SMX series (regularly $30).
Just remember to get thick steaks, and don't turn them when they're doing their two minutes on each side. I used canola oil by the way to brush them with. It worked fine. Also, note I did mine on the grill. I did that because I didn't want to heat our stove up to 500 and make the kitchen so danged hot. Plus, since my grill has a side burner, it just made it easy. I put that cast iron skillet on the grill and let it get real hot at 500 degrees and I left it on there for like 15 minutes at that temp. Yanked it off and put it on the side burner at medium-low heat.
And yes, that sauce is fantastic. We all raved about it. It would make a used knobby palatable.
So what time will the brisket be done? 2100 or so I would guess.
As for the brisket, it was actually on the smaller size a little over 7lbs. So I'm hoping it will be off the smoker around 1900 depending on what the fat cap does. Unfortunately, it has to rest in a cooler for a while though after coming off the smoker. Either way waking up at 7am threw everything off haha. Oh well
If you have any questions about the steak cooking deal just PM me. In fact, just sent you a PM.
I'm not sure my directions were very clear, so let me know. 2 inches...that's the way to do it. I'd probably go 10 minutes total with 2 inch steaks.
The Shop
The real fun starts when you get home, and the girls are really liquored up and you're the only man in the house. You've got to remember, the same thing happens at other months at other girls houses. Often the husbands would get together on the night out.
Been doing skillet steaks forever, it's a lot easier than firing up the grill and puts a nice bark on the steak. Used to be a chef in another life, rare means flexible meat, medium rare not so flexible, but able to compress to the touch of a finger. The less you can compress, the more it is done. If it's firm, you have gone too far and wasted a good cow's life by cooking it well done.
Pit Row
And this:
Skillet puts a nice bark on the steak. Rare means flexible meat, medium rare not so flexible, but able to compress to the touch of a finger. The less you can compress, the more it is done. If it's firm, you have gone too far and wasted a good cow's life by cooking it well done.
A good cut of grass fed, hormone free meat. Cook it hot and turn it regular. When it's dark outside, it will be good on the inside. And done
The new accommodation has great BBQs (or "grills" as I know they are called in the US, from my time in Morristown NJ - spent a lot of time at the grill with my new friends there.)
I'm still fine tuning the cooking time due how much my eye fillet cooks after I take it off.
Before cooking, I marinate it in a little olive oil/garlic/chili, and the secret ingredient " Worcester sauce".
I have just discovered corn cooks fine on the grill in its natural wrapping.
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