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How to grill the perfect steak
FoxNews.com ^
| June 13, 2012
| Todd Simon
Posted on 06/16/2012 2:02:45 PM PDT by Daffynition
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To: humblegunner
201
posted on
06/17/2012 11:04:01 AM PDT
by
Eaker
(When somebody hands you your arse, don't give it back saying "This needs a little more tenderizing.")
To: RegulatorCountry
Shallot butter is better still, especially for a seared mid-rare filet, but it works on lesser cuts just as well.Well, as they say, OMG. I'd never heard of it. Just Googled some recipes and it sounds absolutely delicious. Thanks. Can't wait to try it.
202
posted on
06/17/2012 2:16:22 PM PDT
by
BfloGuy
(The final outcome of the credit expansion is general impoverishment.)
To: castlebrew
The perfect soft yolk fried egg. I love these but could never get it right.
Years ago, my beautiful wife, an Iowa farm girl and youngest of ten, showed me the simple secret.
Cook the eggs in bacon fat or vegetable oil (your preference), and when the eggs are almost done on the first side, take a large spoon, dip it in the grease, and slowly pour it over the tops of the yolks, give it 30 seconds or so, then flip. The top of the yolks cooks just enough not to bust when you turn them. She cooks them over medium heat.
203
posted on
06/17/2012 8:03:09 PM PDT
by
magglepuss
(Don't tread on me)
To: Winstons Julia
Well, you gotta get what tastes good to you. :-)
204
posted on
06/17/2012 8:23:31 PM PDT
by
Secret Agent Man
(I can neither confirm or deny that; even if I could, I couldn't - it's classified.)
To: Eaker
I had a nat gas grill...a million years ago. Seemed to work just fine. Cooked many a steak on that baby....
Seems you have a good set-up..........
205
posted on
06/18/2012 1:47:13 PM PDT
by
Osage Orange
(God is my Co-Pilot.)
To: magglepuss
That’s how my Dad taught me. He learned it as a short-order cook while working his way through Creighton U., back in the day...
206
posted on
06/19/2012 8:01:50 PM PDT
by
castlebrew
(Gun control means hitting where you're aiming!)
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