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I like Rent a Chef seasoning, also found at HyVee. Low sodium is perfect. http://www.chelbergfoods.com/a-rent-...seasoning.html |
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I've never owned one - way too expensive. I own a nice Weber and I probably won't ever have anything else. |
Cast Iron Hibachi Grille is the way to go... Extreme Heat , Minimal Charcoal
http://ecx.images-amazon.com/images/...L._SL1200_.jpg |
There's a butcher here in KC called the Local Pig - they're in the east bottoms, past Columbus Park.
Their steaks and pork cuts are fantastic. It's pricey - but you get what you pay for. Oh and in terms of seasoning - Montreal Steak FTW. |
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Master the hibachi and you will never **** up your meat again. |
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Hot enough to sear for Rare and Medium Rare, adjustable for Medium to Burnt |
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Like I said prior, if you haven't tried one yet I recommend the A1 dry rub black pappercorn (they have a garlic flavor rub that I use on chicken but it says it can be used on steaks too). Great flavor. That being said, my homey vailpass has inspired me. I went to ye ol grocery store and lo and behold they had some t bones on sale. I'm fitting to eat like a king. I'll call this my birthday dinner. Think I'll sip a beer and pray that peyton gets his ass handed to him tonight. |
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