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Cooking A Good Steak Cooking A Good Steak

02-04-2021 , 11:29 PM
you big steak tease
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02-05-2021 , 01:48 AM
Someone said whiskey and too much.
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02-05-2021 , 08:07 PM
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02-05-2021 , 08:11 PM
Quote:
Originally Posted by Da_Nit
Someone said whiskey and too much.
yep, but doesn't make them bulletproof

and i'm not sure what to think about buying something called 'easy meat'
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02-05-2021 , 08:48 PM
Edit wrong thread


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02-10-2021 , 09:10 PM
Sure its 15 degrees out, but when mama brings one of these home from Costco it’s time to grill






Just a hair on the rare side for me but you win some you lose some.

This guys had zero complaints.

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02-10-2021 , 09:50 PM
friend for life
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02-10-2021 , 10:04 PM
Wish I was that dog...
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02-10-2021 , 10:34 PM
Quote:
Originally Posted by Hoagie
Sure its 15 degrees out, but when mama brings one of these home from Costco it’s time to grill






Just a hair on the rare side for me but you win some you lose some.

This guys had zero complaints.


Grilling steaks to perfection in 15 degree weather, wow.
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02-11-2021 , 11:04 AM
Hoagie that looks fantastic
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02-11-2021 , 04:10 PM
My gawd


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02-11-2021 , 06:52 PM
Anyone have recs for Infared Thermometer guns?
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02-13-2021 , 02:24 PM
Hoagie, that looks amazing!!!

Lunar New Year + Valentines Day = 2.3 lbs of happiness incoming!

Spoiler:
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02-13-2021 , 02:35 PM
Quote:
Originally Posted by Taeyeon
Hoagie, that looks amazing!!!

Lunar New Year + Valentines Day = 2.3 lbs of happiness incoming!

Spoiler:

Nothing says I love you like a huge ribeye.

Well maybe spatulas.

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02-13-2021 , 03:32 PM
I've got a 2" dry aged NY strip from Pat LaFrieda for tomorrow. If I'm not in a food/booze coma I'll post pics.

Not that it needed to be reiterated, but great work Hoagie!
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02-13-2021 , 08:42 PM


EMC
Spoiler:



was delicious!
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02-13-2021 , 09:09 PM
Tae, please just stop already...i'm too old for that type of pr0n.
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02-13-2021 , 09:32 PM
Tae is too good. I was wondering today who's gimmick he is. Great looking steak Tae, home run, as usual.
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02-13-2021 , 09:34 PM
Damn son. I really love this thread. Great work!
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02-13-2021 , 09:38 PM
what everyone else just said.

amazing how consistent the interior is yet has a nice crust on the outside that didn't seep into the interior
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02-13-2021 , 10:31 PM
Guys been crushing it lately.
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02-13-2021 , 11:46 PM
B- because he left the cap on
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02-14-2021 , 12:31 AM
Tae solid.
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02-14-2021 , 01:30 AM
thanks for the love guys haha. not a gimmick i promise!
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02-14-2021 , 11:27 PM
Quote:
Originally Posted by Randall Stevens
I've got a 2" dry aged NY strip from Pat LaFrieda for tomorrow. If I'm not in a food/booze coma I'll post pics.

Not that it needed to be reiterated, but great work Hoagie!
I guess I'm the poor soul that has to follow Tae.

Sorry for missing out on a full post-sear pic. I barely remembered to snap one before serving. The sear is just average because this was a bone in strip. 22oz that the GF and I split. It was really tasty.


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