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Last Active
  • Re: K. I. S. S.

    Looks tasty!
  • Re: 60 and 180 days dry aged ribeyes

    lousubcap said:
    Dang- talk about high-end living...congrats on the score.  Will be interested in your comparison of the 60 vs 180 day steak texture and taste.  
    And as above, I would go with a CI pan cook.  You will definitely get a better crust.  Any talk of hot tubbing and then searing off in the pan??
    Regardless, congrats on the buy and enjoy however you get there.
    @lousubcap We live in a small house, have just one car, no kids. I'd also say that we have above average revenues.  My father passed away when he was 46 years old.  I'm 39 and he was in much better shape than I am so I'm living each day like it was the last.

    I will definitely comment back when I cook the "180 days".

    I mentioned sous-vide to the owner and he almost changed his mind about selling me the "180 days".  I kinda agree with him... sous-vide is great with filet mignon and bavette but for ribeyes, I prefer traditional cooking methods.

  • Re: OT - Epic Meltdown

    What's the best way to refocus attention from things that matters?  A war!

    Trump did not accomplish ANYTHING with this strike.  It was stupid to warn them in advance...
  • Re: OT - Epic Meltdown

    Two of my threads have been deleted recently.  They were harmless, nothing exceptional in them except maybe a comment about The Donald... It looks like the buffalo is on steroids right now.  Kinda boring if you ask me...
  • Re: How do you keep your grates clean

    GrillSgt said:
    You guys are thinking about caked on hard stuff. My issue is greasy grimy as in gopher guts. 
    That's flavor 
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