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jay[_352_]

On 6/2/19 5:48 PM, Hank Rogers wrote:
> 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.
>>>> Â* 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.Â* 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,Â* 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.Â* Some can only
>> eat after grinding.Â* I like a nice prime NY stripper cooked over wood
>> coals.Â* I use my gas grill (NG) for the ease of a quick cook outside
>> with little mess and also as an oven.Â* 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.
>
>
> Yoose better retract this foolish statement till yoose canÂ* clear it
> with Popeye.
>
>
OK