Family favorite.

grege345 said:

Dang!!!nailed It!!!!!!

Thanks @grege345. 

bgebrent said:

Damn!! I just ate and now I'm hungry again, For That!!

Thanks @bgebrent. It's a staple in our house. Great cut. 

grege345 said:

Lets talk about those tomatoes. How big are they? do you core them and stuff them?

A guy did them at our Eggfest this year. Just cut the top core out a 1/2" or so deep and dump some Italian seasoning in, followed by bacon(cooked) and some pepper jack cheese. They are awesome. 7-10 minutes in foil. Very tasty. It's a nice salad substitute. They are sweet and delicious. They don't need to be mush either. These were still firm. 

Thanks @JohnnyTarheel

SGH said:

For the record and clarification, flatiron is one of my personal favorites. With that said and out of the way, fantastic job brother. It looks excellent. Allow me:
 

I'm humbled. Thanks brother @SGH

SGH said:

pgprescott said:

If I may ask, where are you getting your flatiron and what grade are getting? Just curious.  

They are prepackaged from our local Kroger. Nothing special, but good marbling and really great flavor. I try to buy the thickest ones because I like rare beef. I use them for everything from fajitas, Chinese and family style steak. I just vary the seasoning. I pass by the ribeyes and fillets frequently for a flatiron.  Not as sexy but every bit as good if not better. We have had an exodus of local butchers over the past few years. There is now a meat truck run by an exNFL player that I need to visit more frequently. 

Focker said:

XC242 said:

pgprescott said:

Thanks @XC242. You up above the cheddar curtain. We are in Sterling, IL. 

@pgprescott we're a suburb of Madison. Lots of great cheese here. I've really got to make the trip to your store. My wife's family is in Chicago and we go down 39 and then over on 88. Some day we'll detour west and stop in to say Hi. 

Worth the detour, top notch dealer.

Too kind. Thanks Brandon. 

SGH said:

pgprescott 

I know that it's not something that can be done everyday due to cost, but if you ever have the opportunity, order a Waygu flatiron. Brother you will not believe what it is like. It is simply unreal my friend.  

I can imagine. I have done some wagyu ribeyes and they were like butter on steroids. I'm gonna take your advice soon. Thanks Scottie 

bweekes said:

Spectacular! I knew I was missing something this weekend, and after seeing your cook, I now know what it was! Great job as always!

Thanks for the kind words.