- Nov 5, 2005
- 3,663
- 4
How about yellow mustard?Oh, no, no, no, no! Those brats looked so good, until you soiled them with that red shit. Brown mustard only!
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How about yellow mustard?Oh, no, no, no, no! Those brats looked so good, until you soiled them with that red shit. Brown mustard only!
If you must - but yellow mustard is for hot dogs. Not even in the same league.How about yellow mustard?
I hadn't thought of that. For a minute there I thought maybe he had put the "K-word" on it, which would have been grounds for removal from the Man Club.
You call that stuff cheese?The sliced cheese from individual plastic wrapping hiding under the Brat is also grounds for expulsion from the club. And definitely ground for deportation from the state of Wisconsin if caught.... :hunter:
You call that stuff cheese?
You call that stuff cheese?
Yes, I buy the Vermont Cheddar from time to time. Good cheese.Can you get this stuff at the grocers down there???
Cabot Cheese
One of the things we took to immediately when we moved here.
My opinion is this:Never mind.
I just grilled a great steak with the cover open, and it was far superior. I don't know why, but it is grill open, on steaks from now on; probably hamburgers, chicken and anything else that needs to be cooked under 30 minutes.
I would appreciate any opinions on this too, but this steak was amazing.
This method works best using a cast iron pan and a stove/oven, but I suppose it could be adapted to a grill. Sear over direct flame, then move steak to the unlit side of the grill, close the cover, and crank the lit side up.