Discussion in 'The Bar' started by Mack, Jun 26, 2014.
She's just finishing the Ho' made BBQ sauce while the meat rests.
Rare, medium rare or well done?
Bal tip samich I had yesterday
Nice grill marks
Holy Jesus fuck
She made them into sammiches and they were baller as fuck.
mica counter top and coil heat slide in range?
She made them on Cuban bread and melted Cougar Gold cheese over them and garnished them with deep fried pickle chips.
you filthy heathen.
I should have taken pics of the sammich but by the time I thought of it I was covered in BBQ sauce and melted Cougar Gold cheese.
She made these little nigs the other night with cubed tri tip
Fine lookin meat. Good job, man.
I dusted some chicken cutlets w/ McCormick's Fiery Pepper Blend and threw em on the grill tonight. Tasty Tasty.
it's not bacon and home fries, but decent meal.
It was two separate meals, but they were pretty tasty.
I had some little Filet chunks leftover from a whole filet I bought. Grilled them on the Weber. They were tasty but not tri-tip tasty. I don't find filets to be that flavorful. I'd rather have a tri-tip or a lesser cut of steak any day.
Now that's the way to go right there
It blows my mind that they can't get tri tip in the midwest and on the east coast. That'd suck donkey cocks.