Dave Smith wrote:
Dimitri wrote:

According to local Pittsburgh lore, Pittsburgh steelworkers would often
bring hunks of meat for lunch, rather than sandwiches. When lunchtime came,
they would slap the piece of steak against a slab of hot metal in the mill
to sear a blackened exterior around a red, rare core - a cooking style now
known as "Pittsburgh Rare." Even the area bars got into the act, serving up
Pittsburgh Rare steak, followed by a "boiler maker," or shot of whiskey and
a bottle of beer.

Back in the early 70s I had a summer job in an alloy smelting plant furnace
room. It was much to dirty and dusty in there to cook a steak, though certainly
hot enough. A lot of guys brought in dinners wrapped in boil to heat up and
would put in on one of the pans of metal that had recently been poured.

If we worked an overtime shift the company ordered a meal for us from a local
restaurant. By the time they arrived and we had a chance to eat they were
usually cool, so we would use the same method to heat them up.



Ran industrial boilers in my youth. Take a couple of 8 ounce sirloin
strips, season properly, wrap in aluminum foil, and stick them in the
end of the mud drum for an hour. Done to perfection, could put a foil
wrapped giant tater in there for the same amount of time. That was what
the company gave us for overtime meals, 16 ounces of steak, and 2 lb
tater, and half a loaf of white bread. Rather hard to get overtime meals
delivered at the end of no where. I couldn't eat half that much now.

Hard to believe most of us that worked in that chemical plant averaged
600 hours overtime a year. Could generally double your annual salary of
$16,700.00 with OT, holiday pay, and shift differential.