Discussion in 'The Bar' started by stripes, Dec 6, 2013.
so i'm grillin some flank steak tonight that's been serenading for two days.
flank steak or sold as London broil is pretty good if you do it right
Do you make fajitas out of that flank steak?
no, I just eat it
We swappin London Broil pics? I'll try to find mine in a minute.
mine are off the web but ya just clueing people in to this cut....probably the best value in steak if done right
I'm looking forward to my first brisket but will break the grill in with some pizzas. Gotta pick up a pizza stone and charcoal tonight.
the first time I grilled for the mother in law about 15yrs ago, I bought some great cuts of ribeyes 1.5 in thick....asked her how she liked it cooked, the cunt said well done...I was fuming, what a waste..& then the cunt wife had to keep coming to the grill telling me her mom needs it really well done, cant burn it enough...the rest of the day & meal was all about her & how well done it had to be before she could eat it....that was her last steak. I hate that miserable bitch
Lemmy, I am putting in my choice now--please grill me a portabello mushroom. Thank you in advance
Probably gonna get one of these too. I'm sick of dealing with the ash blowing around and making a mess with the Weber chimney starter.
Maybe. I've never grilled one before so I might wait until I do a few more standard things and get a handle on temperature control.
ya, should be interesting, I've never done the pizza stone, need to get a new grill first...I think zukoff did a pizza stone thread in the oven not long ago.
How are the tits on this broad? I like my steaks well done too sometimes.
we're gonna have to reposses that egg
Dusted w/ Montreal Steal Seasoning
I like is medium, pink and warm in the middle
If I can go a little off topic, T-Bone:
looks good, ive been using spicy montreal steak rub lately
adam perry lang is jimmy kimmels buddy & has a good site on grillin. http://www.adamperrylang.com/