whats cookin?

keeping it simple this week and ordering from the local pizza villa. what say you?

 

Wife is out shopping and picking up wings on the way home.

 

8 T-Bone Steaks, 8 Rib eye steaks, 10lbs loaded mashed potatoes, Green Beans, Chips and dips,snacks and a couple pies.

 

It's hard to eat with nerves lol

 

Dang, What do you do if they make it to the Superbowl?

 

Put my apron on?

 

Keeping it simple today, cocktail weiners with beans and sauce in the crockpot, roast beef sandwiches and some woodchuck cider to wash it down. Cheese and crackers and chips, but really probably won't eat till after the game.......

 

Man you have a hugh appetite Bon -Appetite!!!

 

Eating alone again I see

 

Turkey enchilada casserole.

Think lasagna, but instead of layering noodles, tomato sauce, beef and mozzarella, use cooked corn tortillas, red enchilada sauce, turkey and cheddar.

 

Glenn do you have a meat guy that hooks you up? The amount of delicious red meat you cook each week makes my mouth water so much.

 

Wife took me to breakfast at IHOPS, Dinner= Popeyes Chicken!!! with all the fixings love me some popeyes!! Sundays we vegetate and go out or order out.

 

Its always hard for me to eat during a game... Especially a big game. I will make a plate for after the game

 

My father in-law is a meat cutter.

 

Won't be eating until after the game. I made homemade strombolis.

Appetizers consist of cocktails.

 

Smoked pork ribs
Smoked deviled eggs
Chicken wings are also on the menu, but I haven't started them yet

 

I have a group of 7-8 Steelers fans that come over most every Sunday for the last 20 years.

 

According to the USDA these are the best to last in cuts of Meat for your grilling, roasting, broiling pleasure.

1. Prime = Abundant marbling "fatty" part in meat. Great for grillung, roasting, and broiling. Prime ribs or Steaks are ideal.

2. Choice = Less marbling "fatty" part in meats than prime. Roasts, and steaks from loin and rib meats. Tender, juicy, flavorful great for= grilling, broiling, roasting, less tender cuts can be used for = braising, roasting, or simmering.

3. Select = Leaner than prime or choice. Fairly tender less marbling "fatty" part of meats. Great for marinating, stewing, braising "cook in desired amount of liquid.

 

Don't suppose you would share the coordinates?

 

Unfortunately, a good source of prime is not easy to fine. Fortunately, out here in Hooterville, we still have a true butcher shop that gets prime beef and hangs and ages it. You pay for it, but you get what you pay for. Last week, I fed my in laws a $100 rib roast.

 

Any grade of Meat can be made juicy and tender with the proper seasoning and marinade. I'm a Ribeye guy tried all cuts but give me a Ribeye any day. A small secret... never grill meat cold!! Let it reach room temperature before you put it on the grill. Cold meat on the grill drives out the juices and can be dry and tough!! Also season your meat about 15 to 20 minutes before you place on grill to allow seasoning to penetrate into the meat. If you put it on while meat is on grill it drives out the juices therefore you will have dry tough meats enjoy!!!

 

Arby's

 

I've always wanted to put my meat on the grill and get those grill marks on it. I think this would be a HUGE hit with the ladies?
Seriously though, what's up with this tread?

 

7 wrapped by 2 wrapped 1
Firestone really cooks my meat