The Thread Formerly Known as The Rant!!

[Jacque67 7,328]

They used a Polish pig to make it. His name was Pawel.....

Hope that wasn't an ex-employee of Trump's-lol

[SAT 9,609]

Looks good! Why only two? are the expensive?

OK, you missed the whole thing.....

The BBQ was about steak and ribs.......

And shrimps......

[Jacque67 7,328]

OK, you missed the whole thing.....

The BBQ was about steak and ribs.......

And shrimps......

Wow. That looks really great. I hope your guests appreciated it!

[SAT 9,609]

Looks good! Why only two? are the expensive?

Now, I want you guys to psycho-analyze this here question........

Frenchy thinks I can't afford to eat anything expensive......!

I always said that the French were snobs.....hmmph.....

Wow. That looks really great. I hope your guests appreciated it!

<shrugs>

It started out as a cook out. Ended up feeding Tiff's thuggy friends.....

My dry aged steak before trimming

It was retardedly good.

Speaking of retarded, where's Tarklar......

Edited July 10, 2015 by SAT

[SAT 9,609]

If I acquire those other 2 pieces upstate, I'm gonna raise my own cattle. And horses for meat (It's Trophie's favorite)

[SAT 9,609]

Now, see those 2 trees immediately to the right of the house? That's right around my property line.....from there, my frontage is 900 feet. If I get this, the frontage will be 1300 and change. The deepest point into the woods is 2100 feet, with a stream in the back. Enough to raise cattle......

The piece across the road is 8 acres.

[Jacque67 7,328]

Now, I want you guys to psycho-analyze this here question........

Frenchy thinks I can't afford to eat anything expensive......!

I always said that the French were snobs.....hmmph.....

<shrugs>

It started out as a cook out. Ended up feeding Tiff's thuggy friends.....

My dry aged steak before trimming

It was retardedly good.

Speaking of retarded, where's Tarklar......

Oh. I remember you posting pics of the ageing process for the steak. Was it tender? Would you not need to keep the fat to prevent it from turning to rubber?

Now, see those 2 trees immediately to the right of the house? That's right around my property line.....from there, my frontage is 900 feet. If I get this, the frontage will be 1300 and change. The deepest point into the woods is 2100 feet, with a stream in the back. Enough to raise cattle......

The piece across the road is 8 acres.

Beautiful land. You really are the Chinese John Wayne-lol!

Eta. You have a bad complex. I wasn't inferring you couldn't afford more than two sausages-I just wondered why you only barbecued two. As I said before, take a chill pill!!

Edited July 10, 2015 by Jacque67

[SAT 9,609]

Oh. I remember you posting pics of the ageing process for the steak. Was it tender? Would you not need to keep the fat to prevent it from turning to rubber?

You trim off the hardened portions of the slab. In this dry aging process, you lose about 30% of what you started out with in water and meat.

The result is a very tender, beefy tasting steak.

Beautiful land. You really are the Chinese John Wayne-lol!

Thank you lol......

this is trimmed and ready for cooking.....

I only got 5 steaks out of it, I had to cut it thick for grilling. I had another 20 lbs reserve for thuggy friends.....

Edited July 10, 2015 by SAT

[Jacque67 7,328]

How long did the ageing process take? I rarely cook for myself, so am clueless about such matters! I would probably just stick the meat in a microwave;) (My friends in NY call me the microwave queen-a snobbish joke-lol)

[SAT 9,609]

Big fat juicy steak......

[SAT 9,609]

How long did the ageing process take? I rarely cook for myself, so am clueless about such matters! I would probably just stick the meat in a microwave;) (My friends in NY call me the microwave queen-a snobbish joke-lol)

3 weeks in a controlled refrigerator. I used my basement fridge and forbade Tiff to open the door. Kept changing the cloth that it's wrapped in. Constant 36 degrees.

Yeah I had heard the French are too lazy to cook.......

And if Asia woulda came by...... I woulda introduced her to many many new Polish friends at the dock, to include 2 from Wroclaw, and they'd proceed to stuff her face like I would.......

ok, now I made myself craving for another one a those dry aged steaks.....

[Jacque67 7,328]

3 weeks in a controlled refrigerator. I used my basement fridge and forbade Tiff to open the door. Kept changing the cloth that it's wrapped in. Constant 36 degrees.

Yeah I had heard the French are too lazy to cook.......

And if Asia woulda came by...... I woulda introduced her to many many new Polish friends at the dock, to include 2 from Wroclaw, and they'd proceed to stuff her face like I would.......

No. Just me. I am impatient. ...

I love well prepared food, and appreciate the work that goes into it, but can't be bothered to do it myself.

Poor Tiff!

[SAT 9,609]

poor Tiff? whadayamean poor Tiff?!

Her friends are all jealous of her man.......

[SAT 9,609]

Here's the fat little Egg......

[Jacque67 7,328]

poor Tiff? whadayamean poor Tiff?!

Her friends are all jealous of her man.......

She can't open the refrigerator or kitchen drawer without you going into a rage!