Quote:
Originally Posted by keg in kc
The inevitable answer will be "to my grill".
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Yeah, unless they're grilling up some dry-aged steaks or taking the freshest blue-ribbon beef they can find (like literally right off the hoof in the stockyards and aged on-site), they're full of shit.
I know that I can make a better steak in my back yard than I can get at Applebees or some other slophouse like that. But an elite steakhouse has cuts of beef that you're going to have to have flown in to get quality that's anywhere close.