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re: Finally sold my cotton so eating good tonight!
Posted on 1/16/19 at 5:21 pm to highcotton2
Posted on 1/16/19 at 5:21 pm to highcotton2
The FDB needs a post like this every once in awhile. Keeps everyone on their toes
This post was edited on 1/16/19 at 5:22 pm
1
Posted on 1/16/19 at 5:48 pm to highcotton2
Make a salt dome. Never tried it. But make a salt dome.
Posted on 1/16/19 at 7:10 pm to highcotton2
quote:I specifically ask for mine to be cut 3/4 in thick when I buy them. The surface area on a steak is what’s best imo.
people on here make fun of me because the steaks are only about 3/4” thick instead of 2” dry aged Kobi that all you guys eat. Ya’ll really are something else.
Those look a little closer to 1/2 though.
This post was edited on 1/16/19 at 7:12 pm
Posted on 1/16/19 at 8:41 pm to highcotton2
quote:then why are you showing us your breakfast steaks?
so eating good tonight!
Posted on 1/16/19 at 8:48 pm to highcotton2
that ain't ribeye brother, that's sirloin - make some cheesesteaks with those or carne asada.
Posted on 1/16/19 at 9:51 pm to cable
quote:
that ain't ribeye brother, that's sirloin
I can assure you those bad boys are in fact ribeyes. For future reference so you don’t embarrass yourself around people who really know steaks you don’t get marbling like that in a sirloin. In fact it’s usually not worth it to get the prime in a sirloin because that cut is just too lean. But on special occasions it’s worth paying a little more for the prime steakhouse cuts in a ribeye.
Starting about the sixth rib in a cow and going all the way back to rib twelve well that meat ain’t doing a whole lot of work as that steer moseys around so it develops some really nice fat deposits. In steaks that fat is where it’s at.
This post was edited on 1/16/19 at 10:19 pm
Posted on 1/16/19 at 10:04 pm to highcotton2
Gets better and better
Bravo
Bravo
Posted on 1/17/19 at 12:33 am to iAmBatman
This thread is a joke, right?
Posted on 1/17/19 at 12:50 am to highcotton2
These IPA drinking fairies wouldn’t know a real steak if it was served on a plate at Mastro’s.
Keep fighting the good fight highcotton.
Keep fighting the good fight highcotton.
Posted on 1/17/19 at 6:52 am to Nawlens Gator
If you have it ask............it worked
Posted on 1/17/19 at 7:26 am to highcotton2
you making Chicken fried steak?
Posted on 1/17/19 at 7:51 am to highcotton2
I can't believe this thread is still going.
Posted on 1/17/19 at 8:51 am to HoustonGumbeauxGuy
quote:
you making Chicken fried steak?
Some people might but I don’t fry Prime grade steaks. That would be good though just not in my budget.
Posted on 1/17/19 at 8:58 am to Sun God
quote:
FDB
OT post that got moved.
We know the game.
Posted on 1/17/19 at 9:03 am to GeorgeTheGreek
quote:
These IPA drinking fairies wouldn’t know a real steak if it was served on a plate at Mastro’s.
Posted on 1/17/19 at 9:21 am to highcotton2
upvote, i laughed.
a whole lotta serious in this thread.
a whole lotta serious in this thread.
Posted on 1/17/19 at 9:42 am to fallguy_1978
Screaming hot pan. Like 1 minute a side.
Posted on 1/17/19 at 3:45 pm to highcotton2
Those look perfect for a ribeye sandwich on some French bread.
Also jealous of the field work being done. I haven’t put a tractor in the field since October.
You’re living your best life.
Also jealous of the field work being done. I haven’t put a tractor in the field since October.
You’re living your best life.
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