Steak, Grills, and Heathens

[eclark53520]

You had me worried....

 

[Fairwaysplitter3320]

Nailed it.

And the marinade AG mentioned is great for carne asada.

I'm suddenly very hungry...

This order is mine too. For me the most important part is letting the steak rest after you take it off of the grill. Coincidentally, also the hardest part.

 

[BigJim13]

I love ribeye, NY strip is pretty damn good too

 

[eclark53520]

I love ribeye, NY strip is pretty damn good too

Strip is the just porter without the bone and filet. Because those city folk can't handle bones.

 

[BigJim13]

Strip is the just porter without the bone and filet. Because those city folk can't handle bones.

I like rib smothered in Cajun seasoning, black ended and them topped with blue cheese. Yum

 

[TrickyPutt]

I like rib smothered in Cajun seasoning, black ended and them topped with blue cheese. Yum

All this steak talk seems to effect your typing.

 

[BigJim13]

All this steak talk seems to effect your typing.

Big fingers+little phone keypad+auto correct=non sense post.

Ever had blackened rib though? Yum!

 

[eclark53520]

Blackened fish yes, but i don't like my steaks prepared that way.

 

[Fairwaysplitter3320]

Cajun/blackened anything is amazing!!! Blackened shrimp=heavenly!!!

 

[TrickyPutt]

Rain on the course..stuck on 10...need small gas grill for bag..making notes...

 

[nututhugame]

All this steak talk seems to effect your typing.

Pot, meet kettle.

 

[TrickyPutt]

Pot, meet kettle.

Well, I'm hungry!

 

[TrickyPutt]

In honor of you, Nut. The drunk chicken.

 

[TrickyPutt]

 

[TEA Time]

Is that the one with a beer can up its can?