philoshop

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Taco Tuesday, so I used Bionic’s Cow Massage dry rub on steak, then thinly sliced it on a harsh angle, and made steak burritos out of it.  Melted cheddarjack, tomato, red onion, avocado, jalapeños, and taco ranch drizzle 

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Your penne vodka looks like fried shramps


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Idk why I wrote that lol. Fried shrimp is correct. Bionic will hate me now


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4 minutes ago, Biz-R-OWorld said:

 


Idk why I wrote that lol. Fried shrimp is correct. Bionic will hate me now


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1 hour ago, Bionic said:

Taco Tuesday, so I used Bionic’s Cow Massage dry rub on steak, then thinly sliced it on a harsh angle, and made steak burritos out of it.  Melted cheddarjack, tomato, red onion, avocado, jalapeños, and taco ranch drizzle 

C7135500-D009-46E2-AE47-E65D01A2C279.jpeg

8EEBCF2B-88E6-4992-B6FE-244D209F1DCE.jpeg

Looks good

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Some smoky London broil going to try and cut it real thin at a real sharp angle

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Smoked ribs with dinosaur garlic honey sauce
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Paula, your plates are almost identical to mine.9e8852b8231697f0ab2f501f314484fd.jpg

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Fried venison cutlets mushroom cream Dijon sauce. Roasted potatoes, broccolini

d6ae1bad713e3b888cc3e6407004e2b8.jpg


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52 minutes ago, Otto said:

Paula, your plates are almost identical to mine.9e8852b8231697f0ab2f501f314484fd.jpg

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And your food looks good!

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31 minutes ago, Chef said:

Fried venison cutlets mushroom cream Dijon sauce. Roasted potatoes, broccolini

d6ae1bad713e3b888cc3e6407004e2b8.jpg


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Can you tell me house to make the sauce?

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Can you tell me house to make the sauce?

Sure, sauté mushrooms till almost cooked, add chopped onions and sauté till onions are translucent, add 1 cup white wine or 2 shots brandy. Cook till liquid is reduced by half. Add heavy cream I used about 2.5 cups. Reduce the cream till it starts to get thick. Add 1 tablespoon Dijon mustard. Salt and pepper till it tastes good to you

 

 

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Strip steaks topped with cow massage rub with a Buffalo blue topping and made French onion soup onion petals on the new grill. d1d4d4f477ed3a06ce0c103d9ab2c2c3.jpg
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Strip steaks with a Buffalo blue topping and made French onion soup onion petals on the new grill. d1d4d4f477ed3a06ce0c103d9ab2c2c3.jpg&key=ea1826a7bbc4c7f317928c9c3b7b2ea52bdcd607d05904571b4efa5263eee140
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Chris Webber time! How’d you like it?


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54 minutes ago, Biz-R-OWorld said:

 


Chris Webber time! How’d you like it?


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Look at those grill marks. Loving the grill 

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Veniloins wrapped in bacon and cow rubbed. Yum
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did some chivettas on the grill (maybe spelled that wrong)  some roasted potatoes with onions, bell peppers, greek seasoning, olive oil and butter

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chicken001.jpg

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Wyoming county   9H and 9N

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16 hours ago, Bionic said:

You need to slice London Broil thin, and on very harsh angles, that is what I do, and its tender.  Like 1/8” thick

After posting this I see Otto said the same! I believe I have had this discussion with you before TC! 

Yes we have, and it still sucks lol

 


I find a duck's opinion of me is very much influenced by whether or not I have bread

-Mitch Hedberg

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26 minutes ago, The_Real_TCIII said:

Yes we have, and it still sucks lol

 

Don’t blame the meat, lol.

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