Bionic Posted March 1, 2019 Share Posted March 1, 2019 Burger, shraaamps in butter, Jenn’s guac, and tomatoes. 9 Quote Link to comment Share on other sites More sharing options...
Paula Posted March 1, 2019 Share Posted March 1, 2019 1 hour ago, turkeyfeathers said: Paula hooked me up with Nunda mustards. So Cajun garlic going on these beauties Sent from my iPhone using Tapatalk Well how were they? I am sure that sausage was great! Quote Link to comment Share on other sites More sharing options...
turkeyfeathers Posted March 1, 2019 Share Posted March 1, 2019 11 minutes ago, Paula said: Well how were they? I am sure that sausage was great! Cajun onion was excellent! 3 Quote Link to comment Share on other sites More sharing options...
Hunter007 Posted March 1, 2019 Share Posted March 1, 2019 (edited) On 2/26/2019 at 7:40 PM, crappyice said: Lemon chicken Sent from my iPhone using Tapatalk I guess its true you are what you eat Edited March 1, 2019 by Storm914 Quote Link to comment Share on other sites More sharing options...
Lawdwaz Posted March 1, 2019 Share Posted March 1, 2019 Man o man there's some good looking grub on here..............I think I had that same sandwich Larry at the Siesta Key Salty Dog. Excellent choice! Quote Link to comment Share on other sites More sharing options...
turkeyfeathers Posted March 1, 2019 Share Posted March 1, 2019 5 minutes ago, Storm914 said: I guess its true you are what you eat Can you not hijack and derail every thread please You tarnish the beer thread and ships going to get real. 3 2 Quote Link to comment Share on other sites More sharing options...
Hunter007 Posted March 1, 2019 Share Posted March 1, 2019 2 minutes ago, turkeyfeathers said: Can you not hijack and derail every thread please You tarnish the beer thread and ships going to get real. The beer thread is all you bro Not going to start over there with him. 1 Quote Link to comment Share on other sites More sharing options...
The_Real_TCIII Posted March 1, 2019 Share Posted March 1, 2019 London broil in the cast iron, boxed three cheese scalloped potatoes, and a salad not in the pic.Wife can't eat taters anymore, so opted for a box mix after a crappy day.Sent from my SM-S327VL using Tapatalk Do you have good luck with London broil? No matter what I do it’s toughSent from my iPhone using Tapatalk Pro Quote Link to comment Share on other sites More sharing options...
kpkot Posted March 1, 2019 Share Posted March 1, 2019 3 hours ago, ODYSSEUS said: Tonight, I made my Special Recipe Bean and Frank Cassaroe. 3 ingredients make it mouth watering! I have two ingredients figured out! Tell me more... 1 1 Quote Link to comment Share on other sites More sharing options...
turkeyfeathers Posted March 1, 2019 Share Posted March 1, 2019 6 hours ago, kpkot said: I have two ingredients figured out! Tell me more... This maybe ? 1 1 Quote Link to comment Share on other sites More sharing options...
Bionic Posted March 1, 2019 Share Posted March 1, 2019 9 hours ago, The_Real_TCIII said: Do you have good luck with London broil? No matter what I do it’s tough Sent from my iPhone using Tapatalk Pro Obviously I am not speaking for him, but when I have London broil I cut it into thin slices on a harsh angle, nice and tender that way in my experience. Don’t overcook obviously, and I let the beef sit out a little while to slowly get luke warm before cooking. 5 Quote Link to comment Share on other sites More sharing options...
turkeyfeathers Posted March 1, 2019 Share Posted March 1, 2019 Bagel from NY, jalapeño cheddar cream cheese/ red onion and some fine salmon for breakfast Sent from my iPhone using Tapatalk 8 1 Quote Link to comment Share on other sites More sharing options...
Marion Posted March 1, 2019 Share Posted March 1, 2019 Lol I see what you’ve done hereSent from my iPhone using Tapatalk ProMust have been a plate full of shit and didn't want anyone to know he eats poopSent from my SM-G935V using Tapatalk Quote Link to comment Share on other sites More sharing options...
Marion Posted March 1, 2019 Share Posted March 1, 2019 Paula hooked me up with Nunda mustards. So Cajun garlic going on these beauties Sent from my iPhone using Tapatalk Does Nunda make a horseradish mustard? I love grey mouse farm horseradish mustard from saugerties. Theirs is the absolute best. Great heat with a pleasant finish Sent from my SM-G935V using Tapatalk Quote Link to comment Share on other sites More sharing options...
Marion Posted March 1, 2019 Share Posted March 1, 2019 Sent from my iPhone using Tapatalk Bro you gotta work on those knife cutsSent from my SM-G935V using Tapatalk 1 Quote Link to comment Share on other sites More sharing options...
Robhuntandfish Posted March 1, 2019 Share Posted March 1, 2019 1 hour ago, turkeyfeathers said: Bagel from NY, jalapeño cheddar cream cheese/ red onion and some fine salmon for breakfast Sent from my iPhone using Tapatalk i have to say i have never had bagels and locks - something ive got to try . Never cared for sushi but this sounds good as i like smoked salmon - Fish fry this weekend though - walleye fillets fried the way God intended! lol Quote Link to comment Share on other sites More sharing options...
Marion Posted March 1, 2019 Share Posted March 1, 2019 i have to say i have never had bagels and locks - something ive got to try . Never cared for sushi but this sounds good as i like smoked salmon - Fish fry this weekend though - walleye fillets fried the way God intended! lol LoxSent from my SM-G935V using Tapatalk 1 Quote Link to comment Share on other sites More sharing options...
DirtTime Posted March 1, 2019 Share Posted March 1, 2019 10 hours ago, The_Real_TCIII said: Do you have good luck with London broil? No matter what I do it’s tough Sent from my iPhone using Tapatalk Pro Most times I cook it comes out good. I always bring it up to room temperature before cooking it. I have used this cut for many years, on the grill, over campfire coals, cast iron, and even smoked one. The key I find is never cook it above med-rare, but I try to make it pretty red inside, stays tender. I have had a few that were like chewing leather even when really rare, but not very often. 1 Quote Link to comment Share on other sites More sharing options...
The_Real_TCIII Posted March 1, 2019 Share Posted March 1, 2019 7 minutes ago, Rob... said: Most times I cook it comes out good. I always bring it up to room temperature before cooking it. I have used this cut for many years, on the grill, over campfire coals, cast iron, and even smoked one. The key I find is never cook it above med-rare, but I try to make it pretty red inside, stays tender. I have had a few that were like chewing leather even when really rare, but not very often. I marinade, bring it to room temp, walk past an unlit grill with it, and slice it against the grain and its still always tough Quote Link to comment Share on other sites More sharing options...
Bionic Posted March 1, 2019 Share Posted March 1, 2019 3 minutes ago, The_Real_TCIII said: I marinade, bring it to room temp, walk past an unlit grill with it, and slice it against the grain and its still always tough 12 minutes ago, Rob... said: Most times I cook it comes out good. I always bring it up to room temperature before cooking it. I have used this cut for many years, on the grill, over campfire coals, cast iron, and even smoked one. The key I find is never cook it above med-rare, but I try to make it pretty red inside, stays tender. I have had a few that were like chewing leather even when really rare, but not very often. Also, I hear when buying cuts of beef, the softer the consistency, the more tender it will be. 1 Quote Link to comment Share on other sites More sharing options...
crappyice Posted March 1, 2019 Share Posted March 1, 2019 Bro you gotta work on those knife cutsSent from my SM-G935V using TapatalkAGREED!!!! I was not paying attention and realized after plating how dull my knife really was. Thankfully it did not ruin the flavor just the presentation. Sent from my iPhone using Tapatalk Quote Link to comment Share on other sites More sharing options...
turkeyfeathers Posted March 1, 2019 Share Posted March 1, 2019 3 minutes ago, crappyice said: AGREED!!!! I was not paying attention and realized after plating how dull my knife really was. Thankfully it did not ruin the flavor just the presentation. Sent from my iPhone using Tapatalk Use the pointy end Quote Link to comment Share on other sites More sharing options...
Marion Posted March 1, 2019 Share Posted March 1, 2019 AGREED!!!! I was not paying attention and realized after plating how dull my knife really was. Thankfully it did not ruin the flavor just the presentation. Sent from my iPhone using TapatalkIt all comes out the same. Flavor is key. Presentation is only secondary unless of course you are in a fancy restaurant and you want it to both look amazing as well as taste amazingSent from my SM-G935V using Tapatalk Quote Link to comment Share on other sites More sharing options...
Robhuntandfish Posted March 1, 2019 Share Posted March 1, 2019 47 minutes ago, The Jerkman said: Lox Sent from my SM-G935V using Tapatalk Thanks you work better than my phone! Lol. Quote Link to comment Share on other sites More sharing options...
Marion Posted March 1, 2019 Share Posted March 1, 2019 Thanks you work better than my phone! Lol. I grew up on it so I've had more than mostSent from my SM-G935V using Tapatalk Quote Link to comment Share on other sites More sharing options...
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