Not sure exactly what they were but they were quite tasty. Will order again and I don’t have to fuck my mother, anymore.Tri tip burnt ends or fuck your mother!
Not sure exactly what they were but they were quite tasty. Will order again and I don’t have to fuck my mother, anymore.Tri tip burnt ends or fuck your mother!
Looks good.Chicken breasts with Tennessee dry rub tonight. Upgraded the Weber kettle with a searing center plate. It’s awesome.
Look dry, how are they on the inside?Chicken breasts with Tennessee dry rub tonight. Upgraded the Weber kettle with a searing center plate. It’s awesome.
Juicy on the inside. Dry rub outside.Look dry, how are they on the inside?
Pics or it didn't happen.
Looks good my man. That being said, I'm more interested in the mac and cheese...Juicy on the inside. Dry rub outside.
Are you some kind of animal, don't let your food touch.Juicy on the inside. Dry rub outside.
Contre filetIn the UK and Ireland it is called sirloin. In Canada, most meat purveyors refer to this cut as a strip loin; in French it is known as contre-filet. Delmonico's Restaurant, an operation opened in New York City in 1827, offered as one of its signature dishes a cut from the short loin called a Delmonico steak.
What cut is NY steak?
Cut from the strip loin part of the sirloin, the strip steak consists of a muscle that does little work, and it is particularly tender. When still attached to the bone, and with a piece of the beef tenderloin also included, the strip steak becomes a T-bonesteak or a Porterhouse steak.
yep I may snap some tomorrowContre filet
FTW
I'm gonna have to upload some BBQ pics soon.