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Please read my Slinger How to if you have ANY questions about the Slingers or what to buy, or what works before you post a question on the forums. Please click this pretty Slinger Avatar below to go over and read the How To. I promise it will answer most if not all of your questions and you wont have to wait for an answer either. mili |
| Script Swapping (COOKING) Post your recepies here. MAN ONLY :-) |
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07-29-2003
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07-29-2003
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oldphart
That sounds interesting will give it a try.
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07-29-2003
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Status: Chip Taping Member
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Location: Southern U.S.
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Oldphart
That is a great tip! This is coming along really great. I expect to see Martha Stewart here any time; maybe someone should give her a tip as to what we got going on!
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07-29-2003
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Last edited by oldphart; 07-29-2003 at 06:43 PM.. |
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08-01-2003
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08-02-2003
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Status: Vice Napoleon
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Club Steaks
Gotta go with OP here...and nothing beats a properly cooked T-bone, in my opinion. Just make sure when you buy 'em, the butcher didn't cut the side away with all the tenderloin meat...they'll screw you every time, if you're not careful.
I'm not ballsy enough to rub mustard on one. 
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08-02-2003
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08-02-2003
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Barbearque?
Only a "New Yawker" would come up with something like that
Up there, they call it a barbearque. Down here, we call it "salmonella"... 
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08-02-2003
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08-03-2003
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08-03-2003
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Status: Vice Napoleon
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Club Steak
Oldphart, a club steak is the top loin, the half of a T-bone that you're left with after the butcher screws you out of the tenderloin side. Not bad when prepared right...but not tenderloin, no way. And you need fat on a t-bone when you cook it, for flavor. Trim it AFTER it's cooked, not before....
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08-03-2003
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I am amazed at the amatourish approach to steaks here. Go read how a good steak is made: http://www.dssftp.com/forum/upload/s...&threadid=3454
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And, where would a fella acquire some Montreal Steak Spice, without having to travel to Montreal? That steak sounds wonderful...some people confuse club and Delmonico steaks, but they ain't the same...they're ribeyes, like you said... 
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08-03-2003
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Chief.I'll send ya some......we don't need anymore texans here,thankyou ,our dollar already hurts us |
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I keep trying to tell them that and it doesn't seem to work Mark |
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08-04-2003
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08-04-2003
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Nothing like a good Moose or venison smoke off......Apple and mesquite chips....awesome
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08-04-2003
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08-04-2003
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Apple with salmon & Ham ......Awesome,getting back to the cook offs,is seems to me we up here do it for fun,now down where chief is,that's a different story,holy shit was working down there last year...must of put on 30 lbs,going to all the cook offs,Ive never seen BBQ/Smokers that big.But I must say,these dudes know their shit when it comes down to it.
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08-04-2003
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08-04-2003
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Let's see....
Triple K, Moose is very good.... So is Caribou and Reindeer.... Buffalo is freakin' excellent (although expensive) along with "Beefalo".... I suggest you look around the web for cheaper prices.... They'll ship to you in dry ice.... Good food and fun, can't beat the combo.... Darnat, Don't know if you Canucks can get Oak chips from Jack Daniels, but if you can, try them.... Chief, I could say something here, but I'll refrain.... Suffice it to say, "Fuck Off Chicken Little" Mark |
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