A Complete Waste of Space

We may throw rocks at one another....
I will never feck with yer vittles...

Pudfark wrote:I'm in N.E. Texas....

I know. Wullie is in E. Texas, if I recall correctly. Then again, Buzz says I don't pay close enough attention...

Slick, don't put any thing on yer steak, cept yer face....after you whisper that nonsense to some cop.....

my cop friends(all 4 in town here, both in town in VA, and 3 or 4 on the Philly force) never have a problem with me. You, on the other hand, would draw laughter for your sissy whining about your job above. Try walking the beat in North Philly and get back to me about freaking hardship......

Pudfark wrote:We may throw rocks at one another....
I will never feck with yer vittles...

fair enough deal. If you need tips on crab cakes, talk to me. Advice about porterhouse steaks duly noted.

free tip #1--don't get your crabs from the Gulf of Mexico for about 15 or 20 more years.

Buzz and Buddy like it outside.

Screw your damn barbecues.

Me and the Bud use campfires.

Buzz wrote:Me and the Bud use campfires.

Pffft a campfire bonfires my man bonfires are where it is at, and women when they see what you can do with fire well it makes them weak at the knees, saturday night the base of our bonfire will be consisting of 3 3 seater couches i think it might even be visable from space

A little hard to cook on a bonfire knucklehead.

callmeslick wrote: I know. Wullie is in E. Texas, if I recall correctly.

I live West of Dallas, that does not qualify as East Texas. I suppose you say I live on the Eastern side of West Texas.

AS for my steaks? I pour Kikko-man soy sauce on them, put 'em in a freezer bag and throw 'em in the freezer if I'm not cooking them right then. Otherwise, I do the same and let them marinate for 4 or 5 hours. When the fire is ready, I sprinkle a bit of garlic powder on 'em and they go on the grill for 5 minutes on one side and 6 to 7 minutes on the other side. A 3/4" to 1" thick steak will be medium rare at that point. Then it's straight to the table.

All my in-laws from MO heard about my steaks. When we went up there last summer, one of them had a steer butchered and they called me and asked me how I wanted the steaks cut. I told 'em. THey had 'em cut per my specs and I cooked steaks for 17 people. They've ordered another cookout for next summer.

I occasionally buy T-bones if they are on sale. Rest of the time it's either NY Strips or rib-eye. I'll buy a sirloin every now and then and cook them in a skillet or dry fry 'em. That is put a light coat of flour and a bit of salt and pepper on 'em and fry 'em in a skillet with just enough grease in it to keep 'em from sticking.

I do NOT use Mesquite wood on steaks. Gives it a funky flavor I don't like. Works OK for burgers, ribs, and and chicken.

Been my experience that you folks back East have NO idea how to cook steaks. I've been all over this country and the best steaks are in the Southwest.

Hey Rez-bag, come on down when it's just "warm" here and I'll watch while you squeal and melt. Let's see how you handle it when it's over a 100°F in the shade and the relative humidity is in the 80% range. (typical Houston weather we call it) YEs it gets "chilly here. With all your global warming it stayed below freezing here for three days last week. It's 35°F and dropping out there right now with a nice 25mph to 30mph North breeze. The lakes aren't frozen if you want to try wind surfing.

Fort Worth, Meacham International Airport
Lat: 32.83 Lon: -97.35 Elev: 687
Last Update on Jan 20, 3:53 pm CST

Fair and Breezy

35 °F
(2 °C)
Humidity: 59 %
Wind Speed: N 21 G 29 MPH
Barometer: 30.26" (1024.7 mb)
Dewpoint: 22 °F (-6 °C)
Wind Chill: 24 °F (-4 °C)
Visibility: 10.00 mi.

Wullie wrote:Let's see how you handle it when it's over a 100°F in the shade and the relative humidity is in the 80% range.

Been there. Done that. Got the T-shirt.

Buzz wrote:A little hard to cook on a bonfire knucklehead.

think large food items. Like whole cattle and such. It is Australia, dude.