Speaking of steaks, I was at Moody's Meat yesterday and pick up to bone in ribeyes 3" thick and have had them soaking in a very nice burbon with garlic and other seasoning for 24 hrs those along with baked sweet tators, and real cesar's and nice evening breeze here on Corpus Christi Bay should make a great evening meal. Not trying to make anybody hungry just saying, beat a PB&J
Redscout02 wrote: Speaking of steaks, I was at Moody's Meat yesterday and pick up to bone in ribeyes 3" thick and have had them soaking in a very nice burbon with garlic and other seasoning for 24 hrs those along with baked sweet tators, and real cesar's and nice evening breeze here on Corpus Christi Bay should make a great evening meal. Not trying to make anybody hungry just saying, beat a PB&J
:thumbs: Having a woodfired T Bone off our cow along with some lamb chops on the side. Enjoy!
Grilled up a couple of t-bones and a porterhouse yesterday. We make a rub we call "bone dust" out of a bunch of spices and then make a bourbon/maple syrup/brown sugar drizzle to go top. That's good eatin', y'all.
lol If we DO though, they are of course welcome to submit their secret ingredient for boiled carrots and asparagus spears. Water isn't it?? :laugh: :laugh:
Memorial Day Chili - wild game with brisket, chorizo base - NO BEANS. Takes about three days to prepare. One day for the brisket, one day for the chili stock and one day for it to all come together. No matter how much I make there NEVER seems to be any leftover for a cold day the next winter.
Chorizo is LEGIT. I love me some chorizo and eggs. Though around here I can't find any of the hard chorizo, only the soft sausage. Which I find unusual, given the large hispanic population we have here in Southwestern OK.
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