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Interesting way to grill a steak.  

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Old Buck
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01/07/2019 12:12 am  

Cook it in butter.

That's right, lay it in a pool of butter and cook at 145°.

 

 

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Untamed
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01/07/2019 11:36 am  

Damn you, Old Buck! I was planning to vapor-cook potatoes, broccoli, carrots, cauliflower, rice and fish!  Now I'm going to have to go to the store today! I'm going to go get a huge piece of meat and BBQ it just like he's showing in the video. That steak looks like it'll go well with some honey mead. 

 

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Old Buck
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01/07/2019 5:00 pm  

I have smoked a whole boneless ribeye on my smoker, creating a one of a kind prime rib.  I can just imagine running the same temps but submerged in butter.  The best part is if you soak un-shucked corn in a bucket of water, place them on the grill over the coals until the husks start to char.  Turn several times and after 10 minutes your corn is cooked.  Pull back the husk, turn it into a handle, then dip the corn into the steak flavored butter.

I can't think of a better way to increase my cholesterol!

 

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Don Keyknob
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01/07/2019 5:07 pm  

Flippin' Buck - 

Are you speaking Japanese or something???

All this information and none of it beneficial.

How in the hell do you know it's ready to eat if there is no microwave 'PING'.

And I'm not allowed to have fires anymore...my mum* said.

 

 

*My burnt Mum.

 

 


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Old Buck
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01/07/2019 5:49 pm  

Try a smoke alarm, Don.  It is a kitchen timer for the culinary challenged.

The corn will pop after a while, but it will be overcooked at that point.

Seriously though, purchase a meat thermometer.  Food needs to be cooked until it reaches a minimum inside temperature of 145° F for at least 15 minutes.  This will kill bacteria and help prevent food poisoning.

Chicken and poultry needs to be about 175° F inside.

When cooking steak, the difference between rare and well done is inside temperature, not the look outside.  I can cook you a well done steak that flops on the fork and is juicy inside.

 

I was going to convert common temps to the dewey decimal system for you, but I forgot my abacus...

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Don Keyknob
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01/07/2019 5:58 pm  

I used to make beans on toast for people. It was my speciality.

The excitement and anticipation on everybody's faces as they heard me scraping the toast was a joy to behold!!! 

 


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Old Buck
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01/07/2019 5:59 pm  
Posted by: Don Keyote

I used to make beans on toast for people. It was my speciality.

The excitement and anticipation on everybody's faces as they heard me scraping the toast was a joy to behold!!! 

 

My grandpa called that "shit on a shingle"!  Classic!

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Untamed
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01/07/2019 6:18 pm  
Posted by: Old Buck

I have smoked a whole boneless ribeye on my smoker, creating a one of a kind prime rib.  I can just imagine running the same temps but submerged in butter.  The best part is if you soak un-shucked corn in a bucket of water, place them on the grill over the coals until the husks start to char.  Turn several times and after 10 minutes your corn is cooked.  Pull back the husk, turn it into a handle, then dip the corn into the steak flavored butter.

I can't think of a better way to increase my cholesterol!

 

You could always eat a whole roasted chicken 😀  

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Old Buck
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01/07/2019 6:36 pm  

Chicken it is!

 

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Matcha Savage
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02/07/2019 9:28 pm  
Posted by: Old Buck

Cook it in butter.

That's right, lay it in a pool of butter and cook at 145°.

 

 

 Sold. I will just do that, sir! Thank you for the inspiration!

This site has been a scam from the start. I am outta here.


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The Evil Genius
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02/07/2019 9:33 pm  

GOOD GOD! Shit on a shingle---chipped beef on toast HOW I MISS IT! 


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Old Buck
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03/07/2019 1:19 am  

The usual recipe uses a milk based cream.  I prefer to use more butter instead and thicken a beef gravy, creating a hearty brown gravy, with mushrooms & onions.

 

https://www.southernliving.com/recipes/creamed-chipped-beef-toast-recipe

 

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Travis3000
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03/07/2019 3:45 am  

I got an invitation to attend a convention for Amway down in Houston.  I thought it might be fun.  I showed up at the address and immediately thought something was fishy.  The address was that of an abandoned house where a surly looking junky sat on some steps in the front.  I asked him if it was the Amway deal and he asked me if that meant I have clean hypodermic needled.  I thought that this was some kind of test, I know I am special because I got an invitation.  So I went in.  There was a dead rat and empty rooms on the first floor.  I went to the 2nd floor.  There was a shit ton of people either sleeping or walking around and moaning, mostly doing heroine though.  One guy way shitting on the floor and another one was shaking uncontrollably.  Two guys started punching me and yelling crazy shit about all of the snakes and bugs.  They had track marks on their arms.  I barely made it out alive.  I suspect that I git the wrong address, but I'm not sure about that.


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Oldschool
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03/07/2019 4:17 am  

What is dried beef in the chipped beef recipe?


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Old Buck
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03/07/2019 1:52 pm  

Imagine a large chunk of roast beef air dried, essentially open air cured (not smoked).  The meat turns real dark and its texture is really soft.

I get it locally at a meat market.  The shit in a can is not the same.  The real deal, sliced thin, is even better than roast beef in a sandwich.

Aging beef allows the muscle fiber to break down and the protiens and amino acids go thru chemical changes, enhancing the flavors.

Prosciutto ham is cured the same way.

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Umbra Ascensor
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08/07/2019 4:27 am  

That looks scrumptiously delicious. However, I don't think I would be able to make that due to cost of the butter and steak as well as how not healthy that would be.


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Old Buck
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08/07/2019 7:46 pm  

Don't worry about the cost, it is just money.

You can buy a pound of butter, then add a cup of water to thin it out.  You may need to add water as it evaporates.

A 2 lb. chunk of ribeye is about $20, and the butter about $4/lb.

It will cost less than a hand job behind the dumpster at a 7-11.

 

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Matcha Savage
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08/07/2019 8:16 pm  
Posted by: Umbra Ascensor

That looks scrumptiously delicious. However, I don't think I would be able to make that due to cost of the butter and steak as well as how not healthy that would be.

Saving money can create benefits from time to time.

Which ones totally depends on your choice, for sure, only: why do you think this would not be healthy?

(beware: I am grinning like a shark, right now)

 

This site has been a scam from the start. I am outta here.


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Billable Hours
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10/07/2019 11:05 pm  
Posted by: Old Buck

Cook it in butter.

That's right, lay it in a pool of butter and cook at 145°.

 

 

Personally, I would try that with a cheaper steak. That would be too much for a really good quality steak.


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Old Buck
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10/07/2019 11:13 pm  

I would use a 2" thick slice of boneless ribeye and smoke it.  Every half hour when I add coals I would grab the tongs and dunk it in, then place it back on the rack.  You will get an amazing glaze built up, almost like a halo on a heavenly piece of meat.

The last 20 minutes put a bunch of veggies in the butter, place over the coals, and you will have a great side dish.

  • mushrooms
  • onions
  • red and yellow peppers
  • summer quash, cubed
  • cherry tomatos
  • garlic

 

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