Once in a while you splurge
- ICDEDTURKES
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Once in a while you splurge
Ok went to Ebels probably coolest meat market sal comes out with a 32 oz rib steak, cooked in oven to 125, seared on cast to 130. It was maybe most tender steak ever and we have eaten some 70 dollar steaks.
Never mind the plate, Sal's on strike from dish duty lol Think I need to slapping her around
Never mind the plate, Sal's on strike from dish duty lol Think I need to slapping her around
- Hoobilly
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Re: Once in a while you splurge
That looks delicious.
And I want to soo your before and after pictures if you ever decide to actuary and slap her
Before and after pictures of YOU!
And I want to soo your before and after pictures if you ever decide to actuary and slap her
Before and after pictures of YOU!
- devastator
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Re: Once in a while you splurge
Buddy,smoke it like a chuck roast,even better
- guesswho
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Re: Once in a while you splurge
Oh he!! no, I'm out. I like mine crunchy.
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RCD's Owner----------------Badonka Deke Prostaff
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Official Member Of The Unofficial Firedup Turkey Calls Prostaff
- devastator
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Re: Once in a while you splurge
2# Delmonico,i like chuck roast better,cheaper,oh that's right don't cost me anything!!call me DA
Re: Once in a while you splurge
You just wiped that ones azz and put it on plate didn’t ya. Lol.
I like medium.
I like medium.
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- ICDEDTURKES
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- RapscallionVermilion
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Re: Once in a while you splurge
Oh man that steak looks just about perfect to me. I swear I could taste it just looking at the picture. Beautiful.
This is how I cook my ducks.
This is how I cook my ducks.
Re: Once in a while you splurge
Looks pretty spot on to me!
Re: Once in a while you splurge
Tom, u are going to need a lipid panel lol
" Y'all keep discussing it among yourselves...I'm sneakin' in to pop the noisy one. " - Stinky J Picklestein
- ICDEDTURKES
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Re: Once in a while you splurge
Awesome I always just breast them we got our two day split this weekend with everything frozen our river spot is stacked may hit you upRapscallionVermilion wrote: ↑December 13th, 2018, 8:01 pm Oh man that steak looks just about perfect to me. I swear I could taste it just looking at the picture. Beautiful.
This is how I cook my ducks.
- Hoobilly
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Re: Once in a while you splurge
what temp is that duck cooked at? I like them done without killing the flavor. but I don't think I have ate them that rareRapscallionVermilion wrote: ↑December 13th, 2018, 8:01 pm Oh man that steak looks just about perfect to me. I swear I could taste it just looking at the picture. Beautiful.
This is how I cook my ducks.
- RapscallionVermilion
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Re: Once in a while you splurge
Probably in the 120s based on the time and color, but I didn't probe it. I sear them in duck fat at what Hank Shaw calls a "jocular sizzle", putting pressure to hold them flat with a spatula, flip them when the skin is done just right, salt the skin side, and give about the same amount of time, maybe a little less, to the meat side. It can't be more than about 5 minutes to a side, but I just watch what the skin is doing. This one was a bull canvasback and was one of the finest eating ducks I've ever had.
- Hoobilly
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Re: Once in a while you splurge
I missed a bull can hunting here in Indiana. it still haunts me..RapscallionVermilion wrote: ↑December 13th, 2018, 10:30 pm Probably in the 120s based on the time and color, but I didn't probe it. I sear them in duck fat at what Hank Shaw calls a "jocular sizzle", putting pressure to hold them flat with a spatula, flip them when the skin is done just right, salt the skin side, and give about the same amount of time, maybe a little less, to the meat side. It can't be more than about 5 minutes to a side, but I just watch what the skin is doing. This one was a bull canvasback and was one of the finest eating ducks I've ever had.
have hears from many that say its the best