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grill time.... |
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shameless dude
Orange Level Joined: 10 Apr 2017 Location: east NE Points: 13611 |
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Posted: 09 Aug 2022 at 1:17am |
was at the food store the other day, meat dept didn't have much, I did pick up a package of the toughest cut of beef i could find, then motored over (yes I drive one of them electric carts) and picked up some Johnny's au jus, and some Adolfs meat tenderizer. also picked up some porta bella sliced mushrooms. I stuck that leather beef in a baggie with the au jus and the tenderizer, stuck it in the fridge for a couple hours. abouts 2hours later I slapped that POS beef steak on the flat top grill set on low heat. then i cut up some bacon in about 1/2 inch squares...about a big ole handful, then tossed the mushrooms in and let the bacon and shrooms cook together til the bacon was bouts 1/2 cooked, I then added some garden fresh string beans cut in abouts 3/4 inch long pieces, time to turn the heat up on the meat now, and when the beans are nice and soft and the bacon is done, the meat should be bouts ready too. slap everything on a plate and enjoy! oh...the meat didn't come out to bad, but I sure wouldn't feed that type meat to anyone else! had lots of flavor....but your teeth better be seat belted in your mouth!
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shameless dude
Orange Level Joined: 10 Apr 2017 Location: east NE Points: 13611 |
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oh....and whole kernel sweet corn works well in that bacon/mushroom side dish too. just duck when a few of the kernels go flying over your head!
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FloydKS
Orange Level Joined: 12 Sep 2009 Location: S E Kansas Points: 7856 |
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now yur gettin me hungry ... ... ... so early before lunch.
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Holding a grudge is like taking poison and expecting the other person to die
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shameless dude
Orange Level Joined: 10 Apr 2017 Location: east NE Points: 13611 |
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not grill time tonight....but was smoker night! did one of them pork loins, the ones that are about 3 inches thick in the plastic wrap, and about a foot long...anyways...put lots of chips/chunks of your favorite wood in a pan inside the smoker on top of the burner, don't soak them chips/chunks in water, you want lots of smoke in a short time. from the froze solid state, put it on the top shelf, put your smoker controls at about 250/275 degrees and close the door! in an hour and a half that loin will be done. don't slice it until you are at the table cuz you'll lose lots of juices if you do. YUMMMMMMMMMMMY! If you don't eat all of it, put in a zip lock baggie and in the fridge, makes awesum samwiches the next day! it'll still be moist. and as Joe will tells ya'll, moist loins is good to find! lol
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desertjoe
Orange Level Access Joined: 23 Sep 2013 Location: New mexico Points: 13353 |
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Somehow,,,,I think ole Shameless has developed a "concerning" opinion bout poor little ole me,,,,but,,,,but,,,I do gotta admit,,,it been near a year I been without some nook,,,,,,,er,,,,never mind,,,,,!!!!
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