finecigar Posted February 1, 2013 Posted February 1, 2013 Steak looks incredible! Well done. That's a large hill of bread you got goin lol
Hazza Posted February 1, 2013 Posted February 1, 2013 Steak looks incredible! Well done. More medium rare (Sorry, I had to)
finecigar Posted February 1, 2013 Posted February 1, 2013 That aint no "hill". That's a fortified security perimeter to stop the evil forces of beer from attacking the sacred and delicious homeland of the dead cow. Haha I will keep it in my when I am building my dinner fortress to protect my steak lol
brazoseagle Posted February 1, 2013 Author Posted February 1, 2013 That aint no "hill". That's a fortified security perimeter to stop the evil forces of beer from attacking the sacred and delicious homeland of the dead cow. My beef, my bread, my castle!
dangolf18 Posted February 1, 2013 Posted February 1, 2013 It's settled. I'm moving to Texas. . Prime ribeye costs $25 a pound in San Francisco...I wish I could eat it all the time.
brazoseagle Posted February 1, 2013 Author Posted February 1, 2013 It's settled. I'm moving to Texas. . Prime ribeye costs $25 a pound in San Francisco...I wish I could eat it all the time. That was a Prime Tenderloin Filet, these are the Prime Ribeyes gettin' "right" for tomorrow!!! Glory to the Republic of Texas!!!
dangolf18 Posted February 1, 2013 Posted February 1, 2013 Been to Texas once. Played in a golf tournament at Circle C in Austin, TX (or just right outside Austin). Ah, breakfast burritos and Amy's Ice Cream. Love it down there.
khomeinist Posted February 1, 2013 Posted February 1, 2013 Dry bread? Amstel Light? Lol. Steak looks superb. Show us your skills with offal. That separates men and bois.
mk05 Posted February 1, 2013 Posted February 1, 2013 That's a large hill of bread you got goin lol This made me laugh
brazoseagle Posted February 1, 2013 Author Posted February 1, 2013 Dry bread? Amstel Light? Lol. Steak looks superb. Show us your skills with offal. That separates men and bois. Bread= far from dry! Moist, roasted garlic sourdough. Each piece is soaked in bloody beef juice before consumption. I like Amstel I can do some pretty awesome stuff with intestines, organs, cheeks, marrow, heads, tongues, skin and not to mention the 10 lbs. of calf balls I have in the freezer!!!
dangolf18 Posted February 1, 2013 Posted February 1, 2013 I had intestines when I was in the Loire Valley. How can you stand that stuff? Ordered it by accident (called Andouillette in French...confused it with andouille sausage). The taste of crap and barnyard in every bite. I'm sure if you do it well it tastes good.
brazoseagle Posted February 1, 2013 Author Posted February 1, 2013 I had intestines when I was in the Loire Valley. How can you stand that stuff? Ordered it by accident (called Andouillette in French...confused it with andouille sausage). The taste of crap and barnyard in every bite. I'm sure if you do it well it tastes good. I use "Properly cleaned ones" as sausage casing or in soups.
LGC Posted February 2, 2013 Posted February 2, 2013 How about the bull penis??? I've never tried it myself, but my dog love the heck out of the dried ones.
khomeinist Posted February 2, 2013 Posted February 2, 2013 Bread= far from dry! Moist, roasted garlic sourdough. Each piece is soaked in bloody beef juice before consumption. I like Amstel I can do some pretty awesome stuff with intestines, organs, cheeks, marrow, heads, tongues, skin and not to mention the 10 lbs. of calf balls I have in the freezer!!! Photos! Cool stuff man. Let's see your skill with cabaza, sesos, and lengua. Gonna pass on the sack of balls....
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