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Hank Rogers[_3_]

wrote:
> On Sun, 2 Jun 2019 16:46:45 -0600, jay > wrote:
>
>> On 5/31/19 7:40 PM, wrote:
>>> On Fri, 31 May 2019 21:08:52 -0400, Ed Pawlowski > wrote:
>>>
>>>> My Napoleon grill has an infrared side burner they call the Sizzle Zone.
>>>> In seconds it heat to 1800 degrees, great for searing meats.
>>>>
>>>> No matter what kind of grill you have, I found the best for us is a 2"
>>>> thick steak. We split one 2" rather than have a thinner steak each.
>>>> You get a great sear on the outside and a juicy tender medium rare on
>>>> the inside.
>>>>
>>> We prefer 2" thick chuck steak, well seared and medium rare... we like
>>> it with Ruffino red, Chuck tastes like beef, ribeye tastes like
>>> chicken... I see no point in a pricey grill for ribeye... rib should
>>> be an oven roast. Rib steaks are sad.
>>
>> Chuck is a flavorful cut but requires your good teeth. Some can only
>> eat after grinding. I like a nice prime NY stripper cooked over wood
>> coals. I use my gas grill (NG) for the ease of a quick cook outside
>> with little mess and also as an oven. I don't buy ribeye steaks but
>> love the standing rib roast. Mostly don't care for the texture of the
>> ribeye steak or the filet mignon.
>
> Chuck steak is tender when not over cooked... and have proper steak
> knives, not that stupid serrated crap that tears and mangles any
> steak. Serve steak on a wooden tranchard with a sharp knife, A good
> steak should never be served on a ceramic plate.
>

Popeye, can't you leave the man alone? Why don't yoose go and hump
that old mexican wife our yours (or her mother or grandmother, if
she won't put put for yoose). They ain't been screwed since pancho
villa was a boy and did all three of them. Or get another old
wetback woman to pester.

Yoose are really more insane than john kunte or julie bovine.