BringBackFergy

The Master Gater believes he has far reaching authority over all waters (navigable or not). Watch out for your kiddie pools and water coolers. Comrade Exiled is watching you. Next thing you know he’ll start talking in some middle eastern dialect.

Sounds great. On a grill/grid or in a cast iron pan over the campfire?

Ford Mistake? Great ride!

I’m with you on this. But have heard others talk about hamburgers and steaks (or brisket if you want to get a quick/fake smoke ring) putting steaks on cold or cool to avoid over cooking them. I still think room temp is best way to go.

Can I borrow it when it comes out of the shop?

The relationship between Beane and McDermott is really a microcosm of our relationships here at Two Bills Drive. They don't always see eye to eye, but in the end, after a thorough discussion of the issues, they come to a realization that one answer works best and they move on. No hard feelings. For instance, @Royale with Cheese has learned that brown sugar and cinnamon Pop Tarts absolutely blow chunks. It's not a defect in his thinking, he just had to learn that frosted strawberry are much more enjoyable. Another example, @Gugny has finally come to the realization that pizza crust is only one component of a very good pizza...you still have to have great sauce, whole milk mozz and cup and char pepperoni. Again, @mrags drives a Ford truck. After much discussion, he's learned how the Ford product line is separated into two categories: death traps or repair shop jackpots. I don't blame him for his initial thoughts....we have discussed this at length and he finally sees his error. There's countless instances where other members have disagreed with me on topics but they have come around to my line of thinking and the board is better for it such as @ExiledInIllinois (taking no blame for the influx of asian carp in our, once, pristine waters), @ShadyBillsFan (finally admitting his heartfelt loss over the departure of 26CP), @Cripple Creek (being fooled by a "live cam" only to admit his mistake when the mechanized bear needed to be recalibrated by a technician). So many examples of disagreements and then a resolution based on honest discussion. We really have a great board which mimics the "give and take" of the Beane and McDermott relationship.

Who the f@#! is Roc Thomas??!!

“Hell of a deal” = “Paralyzed, blind, WW2 widow mistakenly left her Purple Heart husband’s charcoal grill on the side of the garage one night”. Enjoy Gugny!!!! Sleep tight.

Any opinions on “propane vs charcoal” if you don’t do SV or cast iron/oven?

I get too eager!!

Frosted strawberry or cherry. But those f$%#@ers are HOT when they come out of the toaster. Can remember burning the roof of my mouf many times on them bastards.

You raise an interesting point: a few friends of ours always say “I’ll never order steak at a nice restaurant because it’s something I can make at home”. True, Russell’s serves prime meats and doctors it up with a 3 ounce rock lobster tail or bernaise, but you could easily replicate the steak you get at Russell’s at half the cost.

If you’re not a fan of too much fat, buy a leaner piece but pepper the ***** out of it. Cut in slices cross grain.

Sounds tasty!

Good suggestions from a guy who brings Duffs wings to a tailgate and passes them off as his own. ? Yes. Most any decent cut of steak works well this way. Sirloin is an excellent cut. I do like that fat in the ribeye to render out a little. So much flavor.

I learned that same method for basting from Gordon Ramsay YouTube videos. Excellent

Ahem....she claims my steak prep is orgasmic Exactly!! Don't say a word to the store. Keep going with it.

I Americanized it.

Will try this. There’s quite a few amateurish steak people on the board like @Cripple Creek and @Jauronimo , @CountryCletus and @thebandit27 They generally settle for a cube steak on a propane grill but I’m sure they’ll learn something from these various suggestions. Another guy, @mrags, actually puts SteakUms on a Blackstone griddle and passes it off as "steak". As you can see, we have a lot of board members who believe they are skilled at cooking meat.

Sounds good...but do you even taste the beef? SNOB!

Way to throw your fellow "lock keepers" under the bus. I would suggest you transit your ass down there and analyze the situation.

Wondering how you fellas prepare steak, what type, heat source and, ultimately, how you eat that mutha. Let's assume you have everything at your disposal: type of beef, cooking utensils, pans, herbs/seasonings, knives, grills/ovens, etc. How do you do it? Fergy's Perfect Steak: * A 20 ounce prime ribeye with good marbling and thick cut at 2+ inches. Let steak get to room temp and coat with light olive oil. * Kosher salt and black pepper (peppercorns crushed with a mallet inside a bag. Cover steak with plenty of crushed peppercorns) * A cast iron skillet real. Olive oil in skillet and bring to medium high temp. Have two sprigs of thyme and rosemary and two cloves crushed garlic handy as well as 2 tbsp of butter. * Lay ribeye in skillet and sear first side for two minutes, flip and put thyme and rosemary and butter in skillet. As searing the second side, baste with the butter and herbs. * Let sear for three minutes, flip and sear another minute to get buttery herb mix on both sides.. * Take off heat and put in oven at 300 for about 10-15 minutes to cook through to medium rare. * Take out of oven, remove steak from skillet and place on cutting board with loose "tin fole". Pour any remaining juices over top of steak before covering. * Let that mutha rest for 15 mins. * Remove "tin fole" and get a sharp ass knife. Cut ribeye in diagonal direction across grain with 1" slices (I may get some argument here, but sliced steak is really solid and tender rather than trying to cut your way through an entire whole steak). * My wife loves it this way. It's a panty dropper. I'll hear some argument about charcoal grilling a steak or Sue Vidae (which are all great), but screw it. This is my perfect steak. Make your own!!

The "front line" of what? The daffodil garden or the front of the Summer Camp kids' line waiting for ACOE ice cream sandwiches?

As I'm sure you're aware, Birkenstocks with white tube socks are a "chick magnet" as a matter of law.

Does anyone know why they can’t install massive amounts of mesh netting or a huge cheesecloth on the lock to prevent this kind of invasion?? I mean, the word “lock” infers “security, strength, and ability to keep unwanted things out”. I prefer the term “lockless” or “wide open” when referring to this department.