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  1. Iratebadger is offline

    Registered Member

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    Nov 2008
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    Ireland
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    42

    Posted On:
    6/22/2010 7:22pm


     Style: Muay Thai, BJJ, Boxing

    --
    Hell yeah! Hell no!
    How do you like your steak cooked, Mtripp?
  2. Craig Jenkins is offline

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    Toronto, Canada
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    332

    Posted On:
    6/22/2010 7:24pm


     Style: Uechi Ryu, Judo

    --
    Hell yeah! Hell no!
    Quote Originally Posted by Mtripp View Post
    OH, go to your local store and find "Melinda Sauce," you're a ***** if you don't use the black label XXX stuff!!!
    Heheh I've had that. Good stuff.

    This site has America's Test Kitchen folk, and Hell's Kitchen folk, and not much in between.
  3. Mtripp is offline
    Mtripp's Avatar

    Choked out by Gene Lebell

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    Jul 2005
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    Grand Blanc, MI
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    Posted On:
    6/22/2010 7:25pm

    supporting member
     Style: Judo

    --
    Hell yeah! Hell no!
    Quote Originally Posted by Lindz View Post
    Can you buy Melinda sauce online if the local grocery is too wussy for its awesomeness?
    http://www.melindas.com/

    You have no idea how good their stuff is... yet.
    "Out of every hundred men, ten shouldn't even be there, eighty are just targets, nine are the real fighters, and we are lucky to have them, for they make the battle. Ah, but the one, one is a warrior, and he will bring the others back." -- Hericletus, circa 500 BC
  4. Mtripp is offline
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    Choked out by Gene Lebell

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    Posted On:
    6/22/2010 7:27pm

    supporting member
     Style: Judo

    --
    Hell yeah! Hell no!
    Quote Originally Posted by sainthamish View Post
    Whats your ratio on shots of vodka per 10 minutes cooking time Mtripp?
    Shots? Vodka Martini, shaken not stirred, fresh lemon zests.

    I start at about 8 oz of vodka... I stop when I can't feel my face.
    "Out of every hundred men, ten shouldn't even be there, eighty are just targets, nine are the real fighters, and we are lucky to have them, for they make the battle. Ah, but the one, one is a warrior, and he will bring the others back." -- Hericletus, circa 500 BC
  5. Mtripp is offline
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    Choked out by Gene Lebell

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    3,276

    Posted On:
    6/22/2010 7:29pm

    supporting member
     Style: Judo

    --
    Hell yeah! Hell no!
    Quote Originally Posted by Iratebadger View Post
    How do you like your steak cooked, Mtripp?
    Funny you should ask....

    STEP BY STEP

    Keys to Crust

    For steak with a steakhouse crust, freeze the steaks for 30 minutes before grilling.

    1. Rubbing the steaks with salt and cornstarch before freezing accelerates drying.

    2. Ready to grill? Remove the steaks from the freezer and season with pepper.

    Char-Grilled Steaks
    Serves 4

    To minimize flare-ups, trim excess fat and gristle from the steaks before grilling.

    1 teaspoon salt
    1 teaspoon cornstarch
    4 strip, rib-eye, or tenderloin steaks , about 1 1/2 inches thick
    Pepper

    1. CHILL STEAKS Combine salt and cornstarch. Pat steaks dry with paper towels and rub with salt mixture. Arrange on wire rack set inside rimmed baking sheet and freeze until steaks are firm and dry to touch, at least 30 minutes or up to 1 hour.

    2. GRILL STEAKS Season steaks with pepper. Grill, covered, over hot fire until well browned and cooked to desired doneness, 4 to 8 minutes per side. Transfer to plate, tent with foil, and let rest 5 minutes. Serve.

    Medium rare of course....
    "Out of every hundred men, ten shouldn't even be there, eighty are just targets, nine are the real fighters, and we are lucky to have them, for they make the battle. Ah, but the one, one is a warrior, and he will bring the others back." -- Hericletus, circa 500 BC
  6. shelbydeth is offline

    Registered Member

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    Nov 2007
    Location
    Sault Ste. Marie, Ontario
    Posts
    790

    Posted On:
    6/22/2010 7:32pm


     Style: MMA

    --
    Hell yeah! Hell no!
    You're like a wise Sherpa of awesomeness. I'm trying that freezing/rub dealy next time I have a steak.
  7. Craig Jenkins is offline

    Registered Member

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    Aug 2009
    Location
    Toronto, Canada
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    Posted On:
    6/22/2010 7:36pm


     Style: Uechi Ryu, Judo

    --
    Hell yeah! Hell no!
    Mtripp - you prefer vodka, but may I suggest the Vesper - you seem the James Bond type:

    3 measures Gordons Gin
    1 measure vodka
    1/2 measure Lillet
    garnish with a very thin slice of lemon

    shaken indeed.

    Friday can't come soon enough. Cheers man.

    PS either truffle oil or sage butter on that steak - even olive oil and lemon juice with rock salt ... - try one on.
  8. Mtripp is offline
    Mtripp's Avatar

    Choked out by Gene Lebell

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    3,276

    Posted On:
    6/22/2010 7:40pm

    supporting member
     Style: Judo

    --
    Hell yeah! Hell no!
    Quote Originally Posted by Craig Jenkins View Post
    Mtripp - you prefer vodka, but may I suggest the Vesper - you seem the James Bond type:

    3 measures Gordons Gin
    1 measure vodka
    1/2 measure Lillet
    garnish with a very thin slice of lemon

    shaken indeed.

    Friday can't come soon enough. Cheers man.

    PS either truffle oil or sage butter on that steak - even olive oil and lemon juice with rock salt ... - try one on.
    Down to my omega watch and my ppk..... been awhile but I think tomorrow I will be drinking Vespers all day...
    "Out of every hundred men, ten shouldn't even be there, eighty are just targets, nine are the real fighters, and we are lucky to have them, for they make the battle. Ah, but the one, one is a warrior, and he will bring the others back." -- Hericletus, circa 500 BC
  9. Mtripp is offline
    Mtripp's Avatar

    Choked out by Gene Lebell

    Join Date
    Jul 2005
    Location
    Grand Blanc, MI
    Posts
    3,276

    Posted On:
    6/22/2010 7:42pm

    supporting member
     Style: Judo

    --
    Hell yeah! Hell no!
    I use blue cheese butter myself; but all my rubs I make myself or I use the melinda stuff.
    "Out of every hundred men, ten shouldn't even be there, eighty are just targets, nine are the real fighters, and we are lucky to have them, for they make the battle. Ah, but the one, one is a warrior, and he will bring the others back." -- Hericletus, circa 500 BC
  10. SaintHamish is offline

    Registered Member

    Join Date
    Aug 2009
    Location
    Australia
    Posts
    1,413

    Posted On:
    6/22/2010 7:48pm


     Style: Judo

    --
    Hell yeah! Hell no!
    Quote Originally Posted by Mtripp View Post
    Funny you should ask....

    STEP BY STEP

    Keys to Crust

    For steak with a steakhouse crust, freeze the steaks for 30 minutes before grilling.

    1. Rubbing the steaks with salt and cornstarch before freezing accelerates drying.

    2. Ready to grill? Remove the steaks from the freezer and season with pepper.

    Char-Grilled Steaks
    Serves 4

    To minimize flare-ups, trim excess fat and gristle from the steaks before grilling.

    1 teaspoon salt
    1 teaspoon cornstarch
    4 strip, rib-eye, or tenderloin steaks , about 1 1/2 inches thick
    Pepper

    1. CHILL STEAKS Combine salt and cornstarch. Pat steaks dry with paper towels and rub with salt mixture. Arrange on wire rack set inside rimmed baking sheet and freeze until steaks are firm and dry to touch, at least 30 minutes or up to 1 hour.

    2. GRILL STEAKS Season steaks with pepper. Grill, covered, over hot fire until well browned and cooked to desired doneness, 4 to 8 minutes per side. Transfer to plate, tent with foil, and let rest 5 minutes. Serve.

    Medium rare of course....

    I think I will print that one off and give it to the missus.

    She needs to earn her keep SOMEHOW...
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