Home Forums Hunting & Shooting Hunter's Campfire Best National Steakhouse Chain?

lmao

They probably make you bus your own table after dinner.

still laffin’

Primecut? Or PrimeQuarter? In Green Bay is like that. Good steaks. I can eat a pile of garlic’d Texas Toast browned on the grill as I’m waiting to cook my steak, it’s good meat, but the novelty is gone the first time you go there.

Was watching a Netflix series about bbq.

Guy in Australia was dry aging steaks for 200 days. Basting with liquid fat every so often.

They wouldn’t like it when I spit on the grill to check it for the right heat, like at the casa

Out on the pipeline for 16 years, and eating out every night, I discovered that Longhorn Steakhouse was the best quality ribeye at the best price. Outback used to be pretty good in the early 2000's but they changed their beef source. I found that out by talking to the restaurant managers, who agreed their beef was poor quality at that time (mid-2000's) The Longhorn mangers I talked to said that company executives had figured out that beef quality was the most important success factor for their restaurants. I didn't start eating steaks at Texas Road House until I retired and moved back to Oklahoma City. I like how they allow you to pick out your own steak, and their Ribeye has alot of fat and marbling, which gives it a very good flavor.

Don't forget your mask and face shield in public. You gotta do your part!

200 days? Jeez at some point you'd think it would be carrion.

You spit on your finger quick and then touch the grill. For some reason people don't get as offended.

Start w/ a seafood tower if at least 2 of you. My favorite is the 45 day aged ribeye, my wife likes their lobster tail better than anyones. Get the full tail, you can order by size and it is finished tableside. We split a creamed spinach and an au gratin potatoes. Go hungry forget the budget

PS The Palm here in LV is very good but I have not been in over a year. You must make reservations well in advance unless you are known. I'm not but my kid is so I let him pay the bill.

bon appetite mon petit chou


mike r

Scared of dry aged, about $70- $80 bucks around here. What if it rocks my world? What to do for an encore?

I've been to 3 or 4 steak places that at one time were rated in the top 10 in the US. Florida, Colorado & Ohio. Just their basic strip, med. rare. Their names escape me now, The Buckhorn Exchange in Denver was good, but not over the top. They were once rated high, but rarely make the top 10 or 20 theses days.

I've paid a hundred bucks for what was supposed to be Kobe, but later found out that true Kobe is available in only 11 restaurants in the entire US. Not enough to go to all those places claiming so. They've pretty much stopped the claims, it's Wagu, good, but not that good.

I didn't bring up Texas de Brazil as I see it different. I call it a meat house. Their steak is good, as well as many other cuts. But it's not my idea of a sit down steak dinner with a specialty like my preferred NYS.

When I go out to eat, it's not likely steak. I've continuously worked on my own home cooked steaks for years & I'd go broke visiting a restaurant that happened to suit me better.

I guess the Black Rock Grill wouldn't be for you?

Charcoal grill a sirloin roast someday.

A friend showed me how many years ago. He'd get a big roast about 1.5 inches thick.

Work meat tenderizer into both sides of it with a fork,,...lots of charcoal,..let it get *hot* before you put the meat on the grill. It'll dry out if the grill isn't hot enough to sear it as soon as you put it on.

Only turn it once. The timing is a bit tricky. But it's a lot better than you would expect if you hit it just right.

A few of us would get together drinking beer and he'd grill a roast. We'd eat it like cavemen. Just cut a chunk off of it and eat it,...a beer in one hand, a chunk of grilled roast in the other.

Flemings is hard to beat .

Depends.

Do patrons have to clean and restock the kitchen at the end of the shift?

there's a regional place up north, 2 or 3 locations, established reputation, great stop off if ya got no deer

You would have to put the rocks back in the furnace.

Swimin' upstream, I'd just as soon enjoy home done brisket.

Hello Iowa.