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Burgers, beer, and friends!
Might help build a base layer if you rub SPAM on your face...
P.S. This is a food website.
I second the chuck eye suggestion.
People who add salt to the hamburger and then mix the burger before making the patties. I want a burger, not beef sausage!
Ignore my last comment...
Hot Doug's left off a best Haute Dog list for Chicago?
My first ever home made, self ground, chuck steak burger cooked to medium rare. A eye opener when compared to well done dry hockey pucks.
The carrot: after eating a 44 ounce steak, I think just a taste of carrot and cabbage would do...
I had an aunt that would always bring a platter of food to a family gathering, set it down in the middle of the table and proceed to scratch her butt and say "Made it from scratch"....
My wife has a Global G-2 she likes. Its perfect for people with small palms and holds an edge well. I can't use it very well since my palms are too large. I'm lusting after either a MAC (realistic) or a Kramer Zwilling (not realistic and euro style but it is made in Japan) in 8 inch.
I am glad other people are as shocked as I was when I tried these chips and they actually were pretty good. Great article.
As a deer hunter I would have no problem processing my own animals since my family use to do all the processing ourselves. I always feel a little bad when I had a successful hunt but it is part of the animal management process since our area has a lot of deer. Respecting the protein and its source is important to me so learning how too cook everything well is important.
Steak and potatoes!
Making 35 pounds of beef brisket (that had bee smoked for 18 hours) for my family for the 4th of July and having abouta pound left over. There was only 15 of us.
I like Sobieski. It can be inconsistent from bottle to bottle but at around $12 a liter isn't bad.
With my fingers.
Slowly rendered and then eaten piece by piece
This might seem strange but I like to sear the steaks on each side at around 350 to 400 degrees using this (make sure to use the grill side):
Then I put them in the oven on a wire cooking rack that's sitting in a baking pan and cook them in the oven at around 200-250 till they hit 125 to 135. You get a decent sear without over cooking them. Make sure that the steaks are defrosted and that you salted and peppered the steaks liberally at least 40 minutes before cooking. Drying them before salting them seems to help the steaks sear better.
A Pat LaFrieda burger!
I might be in the minority but I prefer my prime ribs sliced into 3/4 to 1 inch slices. The thinner slices might be tender but I prefer the satisfaction of biting into a larger hunt of tender beef. Great info, as always, though.
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