"Bradley V. Stone" > wrote in message
...
> Ring or not, you know if it's good. Speak to the
manager/owner. I know
> I'd want it brought to my attention if I ran a restaurant.
>
> He could be (as mentioned) passing along the job to someone
else, hiring
> a new cook who doesn't understand the process (and why it's
done how
> it's done) or maybe he was busier than normal and needed to
take a
> shortcut. You never know. But talking with him would help.
Invite him
> to sit down with you and explain it.

Will do. I think this must be what's going on, as we used to see
the owner in there any day we went there. I don't think we've
seen him but maybe twice in the past year. Will try to speak
with him next time we see him.

> their steak was garbage (they used to have 1.5/2" sirloins,
yes,
> sirloins, that to me were as good as filets!) . . . Although,
in the meantime
> I discoved Sam's club meat and bought a new grill (finally) and
am doing steaks just as good, if
> not better now.. lol! My smoking experience actually helped my
hot and
> fast steak grilling, mainly the dry rubs I use on them.

Now, that's something to aspire to! I'd love to be able to
master grilling a great steak. A small chain of stores in our
community used to sell the best meat (prime grade)--up until
about 1992. Then they began offering choice instead. There's a
world of difference, and I can't find a really good local
supplier for prime-grade meat now. 8-(

Karen C.