Your dinner tonight?

ThereIsNoPlace said:
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you mutherfucker !
 
OldDevilDawg said:
So I sliced up some boneless chicken breast into 1/4 inch thick strips. I took half of them and sautéed in Texas Pete. The other half...butter and garlic. Both are fucking delicious. No sides. I'm a beer drinking carnivore tonight.
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I do the same thing except I cut them in chunks not strips and I named them Bumps... (steak works too) my gf still request bumps from time to time..

and in keeping with the rulz:
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Bama Believer said:
ok,,, that is awesome! you pass :).. Got my son a blackstone 36" for his birthday and after the initial seasoning of the grill we put some burgers on,,, that thing is a beast.. I love chargrilled burgers the best but damn if the flat top burgers arent close.. you get a better sear on the flat top.. the texture and mouthfeel is awesome (no need to fify @ThereIsNoPlace ) (lol) just missing the smoke flavor...
Well Done NK... well done indeed :)
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My son threw this together on his griddle last night :)

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Bama Believer said:
Did you do that or your daughter? Impressed I am.
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Side note:
My mom is a hell of a cook. She truly missed her calling. My oldest daughter stayed with her while she was going to UAB, and mom taught her how to cook. After she graduated, mom asked her what she wanted for Christmas one year, and all she wanted was mom’s recipes. She put together a large binder with all her recipes and my daughter guards that binder like it was the Crown Jewels lol!
 
NoleKing said:
Cast Iron is still getting seasoned right so I’m only doing Steak in there for now. But I got a sweet flat top griddle for Xmas so that’s what used.

70% Short Rib
30% Chuck

Manually grounded the are meat with a knife. Seasoned with salt, pepper, onion salt. Rolled into a ball. Placed on medium high griddle with a shallow cost of veggie oil and butter. Smashed with a Metal All Clad Spatual, flipped after two minutes, cheese two minutes later, let set in a foil tent for another minute. Topped with Bacon.
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I have two (used to be three, but I gave one to my son) cast iron skillets and a cast iron griddle. They are all older than me. By a lot, as is 100+ except for one which cannot be dated because it either does not have a mark indicating the manufacturer or the patina (which I am not willing to erase) is hiding it. Casting method is not visible to indicate age. I will tell you that it weighs a ton. Nothing better. Wife likes cheap aluminum pans with chemical coatings. When she suggests I cook with them she gets a sneer and an " uh, no". Never seems to amaze me that people buy into the latest and greatest when it can't hold a candle to what has been around for well over a century, maybe longer...
 
PSUTE said:
I have two (used to be three, but I gave one to my son) cast iron skillets and a cast iron griddle. They are all older than me. By a lot, as is 100+ except for one which cannot be dated because it either does not have a mark indicating the manufacturer or the patina (which I am not willing to erase) is hiding it. Casting method is not visible to indicate age. I will tell you that it weighs a ton. Nothing better. Wife likes cheap aluminum pans with chemical coatings. When she suggests I cook with them she gets a sneer and an " uh, no". Never seems to amaze me that people buy into the latest and greatest when it can't hold a candle to what has been around for well over a century, maybe longer...
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Yeah, but she will cut you just to watch you bleed.
 
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