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Steaks
Apr 11, 2014 9:34:47 GMT -5
Post by Cowboyz on Apr 11, 2014 9:34:47 GMT -5
Mmmmm, we're doing portabellas on the grill and making portabella and brie sandwiches!!
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Steaks
Apr 11, 2014 9:35:38 GMT -5
Post by Cowboyz on Apr 11, 2014 9:35:38 GMT -5
Guys I date of course! Store guys just aren't the same as guys in the wild!! You got that right!!
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Deleted
Deleted Member
Posts: 0
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Steaks
Apr 11, 2014 10:49:54 GMT -5
Post by Deleted on Apr 11, 2014 10:49:54 GMT -5
Mmmmm, we're doing portabellas on the grill and making portabella and brie sandwiches!! Stuff the feckers... That's what I say.
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Steaks
Apr 11, 2014 11:43:40 GMT -5
Post by Cowboyz on Apr 11, 2014 11:43:40 GMT -5
Mmmmm, we're doing portabellas on the grill and making portabella and brie sandwiches!! Stuff the feckers... That's what I say. I've done that but it was a little too much so now I chop then up with very little EVOO and minced garlic, grill it in foil until tender and then put that mixture with some brie on sliced ciabatta bread and call it a grown up grilled cheese!! Good stuff....
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Steaks
Apr 11, 2014 14:17:32 GMT -5
Post by vosa on Apr 11, 2014 14:17:32 GMT -5
Mmmmm, we're doing portabellas on the grill and making portabella and brie sandwiches!! Stuff the feckers... That's what I say. Don't hold out on us, stuff with what?
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Post by bullmikey on Jun 5, 2014 10:30:58 GMT -5
I’m partial to New York strip myself. Flame broiled. Medium-rare. Seasoned with a little sea salt and black pepper. Anything more would be too much. And maybe a crime. Then serve it up with a baked potato and an ice cold brew. And I wouldn’t object if you wanted to grill some onions and sweet peppers on the side. But it’s the meat that’s the main attraction and nothing should get in its way, if you know what I mean?
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Steaks
Jun 7, 2014 0:05:51 GMT -5
Post by shutout on Jun 7, 2014 0:05:51 GMT -5
Tuscan steak Sunday. Can't wait.
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