Replies

• Diver43 Senior Member Posts: 11,064 Senior Member

  August 2020 #2

  Looks good, except for the meat being a bit overdone.
  Let Eli know he is missed on here

  Logistics cannot win a war, but its absence or inadequacy can cause defeat. FM100-5

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• NN Senior Member Posts: 24,769 Senior Member

  August 2020 #3

  Nice----we had Sat. Night Special

  Shut up-----KAREN; OK Cynthia

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• earlyagain Posts: 6,795 Senior Member

  August 2020 #4

  Roast beef and home made macaroni salad here. Ice cream for desert. Hot coffee after.
  
  Audie Murphy on the western channel. 
  
  Rollin' fat baby!

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• DrawbarFlats Posts: 788 Senior Member

  August 2020 #5

  banana, blueberry, strawberry smoothie with some granola. 

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• JerryBobCo Senior Member Posts: 8,056 Senior Member

  August 2020 #6

  The steak looks yummy.  You can keep the brussel sprouts, though.  Never been a fan.

  Jerry
  
  Gun control laws make about as much sense as taking ex-lax to cure a cough.

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• CHIRO1989 Senior Member Posts: 12,826 Senior Member

  August 2020 #7

  Ate at PF Changs, started with a dragon roll, then schezuan shrimp, fried rice, a glass of Indeed Daytripper on tap, and a 5"X5" hunk of tiramisu for dessert.

  I take no pleasure in the death of the wicked, but rather that they turn away from their ways and live. Eze 33:11

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• tv_racin_fan Senior Member Posts: 661 Senior Member

  August 2020 #8

  I did PB&J sammiches.
  

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• bullsi1911 Moderator Posts: 11,245 Senior Member

  August 2020 #9

  
  

  
  

  Tonight will be brisket

  To make something simple is a thousand times more difficult than to make something complex.
  -Mikhail Kalashnikov

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• Twinkle Posts: 174 Member

  August 2020 #10

  Buttered cornbread.  Not a big deal to most folks but I am working my way through the maze of food sensitivities.  Grains are all out of the picture for now, but I found a cornbread mix from Bob's Red Mill that's grain free and actually pretty tasty!  That square of buttered cornbread was just about the best thing I've eaten in a year!
  

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• bullsi1911 Moderator Posts: 11,245 Senior Member

  August 2020 #11

  
  

  
  

  That turned out awesome

  To make something simple is a thousand times more difficult than to make something complex.
  -Mikhail Kalashnikov

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• jbp-ohio Senior Member Posts: 10,190 Senior Member

  August 2020 #12

  Two stepsons were here. Had kind of a smorgasbord...... Four kinds of wings, chefboyardee pizza, mozzarella sticks, and home cut fries.

  "The democracy will cease to exist when you take away from those who are willing to work and give to those who would not." Thomas Jefferson

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• GunNut Posts: 6,075 Senior Member

  August 2020 #13

  shotgunshooter3 said:

  
  

  
  

  - Grilled 16oz ribeye (I prefer medium)
  - Air fried Brussels sprouts (Tossed in olive oil, salt, pepper, garlic salt, and some Cholula)
  - Red blend
  

  
  

  We gotta have a talk... like Wilford Brimley said in Crossfire Trail, "You done killed that beef twice."  
  
  
  

  Old West Saying: God created men, but Col. Sam Colt made them equal.
  
  

  General George Patton:  “Watch what people are cynical about, and one can often discover what they lack.”

  
  

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• Jay Senior Member Posts: 3,904 Senior Member

  August 2020 #14

  If anyone is interested, here's a steak marinade recipe I've been playing with recently.  It's VERY good on beef steaks and works equally well on pork. While I haven't tried it, I don't think it's a good one for chicken. The marinade doesn't overpower beef, but I think it could overpower chicken I personally like a good amount of hot sauce in mine (usually Franks Red Hot, but Sriracha works very well). This would probably also work well on a lot of game meats. I'm going to try it on dove in the next couple of weeks.
  
  

  1/3 cup soy sauce

  ½ cup olive oil (avocado oil also works very well)

  1/3 cup fresh squeezed lemon juice

  ¼ cup Worcestershire sauce

  1 ½ tablespoons garlic powder

  3 tablespoons dried basil

  1 ½ tablespoons dried parsley flakes

  1 teaspoon white pepper

  Hot pepper sauce (optional – as desired)

  I just put everything in a mason jar (fits in a pint jar), screw the lid on and shake like crazy until it's mixed.  Shake just before pouring over the steaks if it's been sitting. Stores well in the refrigerator.  

  
  

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• Jay Senior Member Posts: 3,904 Senior Member

  August 2020 edited August 2020 #15

  Here's a picture of a 3/4" thick T-bone I cooked last week. Marinated in that marinade, no other seasoning added. Reverse seared; cooked low and slow on indirect heat until it reached 90-100 degrees in the middle, taken off to rest for at least 15 minutes while the grill gets as hot as possible, sear both sides, turning frequently, until internal temp is as desired, then let rest again for a few minutes before cutting. For me, rare to medium rare, about 130 degrees in the middle. I've come to rely on instant read digital thermometers for this.  Especially for thick steaks.
  
  
  ETA - also, seems to be fairly common knowledge, but I like to take the marinading steak out of the fridge about an hour before I plan to cook it and let it come up to room temp in the marinade. That way the outside doesn't overcook before the inside gets up to temp. Reverse sear helps with this as well.

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