Grilling the first batch of ribeyes from a half we put in the freezer last week. All of my adult life I've only used black pepper and garlic to grill a steak.

Opinions???

Besides that I'm ugly and stupid...???

If it is a good steak it should only need salt and pepper.

To round out your rub recipe I’d 100% add salt

Salt and pepper, that's about it.

SPG, a couple drops W-sauce rubbed around.

Brush with Olive Oil before the grill. (Helps them crust nice)

Cavenders is my go to over lump charcoal.

Just salt and pepper, cooked to medium rare with a bowl of ketchup for dipping sauce.😋

Salt, pepper and garlic for me.

Just grilled some tonight. My wife is out of town, and I grilled a ribeye for me and my 9 year old boy ate his first steak, a small strip. Daughter and younger son had the usual burger

Yeah, I want a ribeye to taste like a ribeye. Don't wreck it. Best meat on the planet.

Another vote for Cavenders or some Kinders Woodfired Garlic. Either with salt and pepper.

Just don’t put any sauce on it!

No ^^^^^^^^^^^^^

Coat it with coarse salt on both sides and bring it to room temperature. Heat up grill to high and throw in on. Turn over once and the enjoy.

Salt, pepper, and rub with olive oil.

Man...that's like asking about the best way to cook brisket. Did you know some people actually pickle and boil it?

Chicken fried......this should get me on another mass ignore by the group.

And cook with mesquite

this. don't screw it up.

Meat church holy cow seasoning.

Montreal seasoning, grill over lump charcoal at highest heat possible for three to four minutes per side.

Agree ☝🏽 On a well marbled and choice cut, I’m salt and pepper. Let the steak flavor rise.

🦫

You could do worse. If you want to get real fancy, rub the steak with butter so the seasoning sticks better.

I’d eat it if it were served, but I’d never do that to a rib eye myself. That would be pretty friggin delicious the more I think about it.

Salt, Pepper, and minced garlic. Olive oil on the steak, season and rub it in.

If able to plan ahead, salting 24 hrs ahead of time.

They aren’t bad marinated in Allegro.

If it's truly a good cut of beef salt and pepper. If it's a 4th of july sale crappy cut, tenderizer and Montreal an hour before grilling....

I was into Montreal but got over it. Salt and pepper OR garlic salt and pepper.

I think so too if it were cut in thinner slices.

Salt and pepper and let it sit in your fridge overnight. Let it get to room temp before cooking and then grill it.

Cavenders or coarse salt. Let them sit for abit.

Sprinkle coarse salt at least an hour before cooking, then I use Montreal seasoning.

For all of the salt and pepper crowd...

I didn't know beef could be served without garlic??? Is that even legal or safe?
Unheard of, IME....

FWIW, the steaks tonight served with steamed asparagus and butter fried mushrooms was about a perfect meal.

If you put more than salt pepper on it you're doing it wrong.

Garlic and Black Pepper are all I use.

Sweet relish on hamburgers?

I really think Montreal steak seasoning should be part of of those conversation

I was a Montreal seasoning fan for a while then I discovered Chicago Seasoning and liked it much better. Now days I just use coarse sea salt and fresh cracked pepper, but if I want to do something a little more different for what ever reason I then grab Citizen Kane steak seasoning. It is from a restaurant here in StLouis. It takes the Montreal and the Chicago to where it wants to be one day.

And it’s wonderful.
It’ll bring a tear to me eye, laddie!

I do this on cast iron outside.
I add some garlic powder as well.

On top of a cake cooling rack so the undersides get air exposure.

That's mostly chemistry set fake soy sauce.

If you must marinate them at least start with real brewed soy sauce as the base.

Have to agree with others, salt and pepper.

I use garlic salt and pepper, both generously applied before throwing o the grill. Works great.

I rub with a little olive oil, sprinkle on some Montreal steak seasoning and slap in on a hot grill. Pull it off the grill at 120° and let it rest for 5 minutes. Perfect medium rare, which is how we like steaks.

That sounds like over handling it.

Montreal seasoning,.. JFC it's a friggin ribeye. It don't need no toxic powder to taste good. WTF is wrong with you people. Garlic? Fugk off.

Correct, forgot to put that bit in there. I always dry age my steaks overnight now.

No seasoning needed, just slather it in A-1 when done.

Thank me later..

I'll usually rub a ribeye with kosher salt, black pepper and granulated garlic, wrap it in plastic wrap and leave it in the refrigerator overnight. Get it out a couple of hours before cooking to sit at room temp. I used to buy into that "only flip it once" business, but no more. I'll turn it a few times. I keep my instant read thermometer handy and when it hits 120 to 125 internal take it off and let it sit covered while I'm fixing other stuff.

A steak needs something with it. At our house it's usually caramelized onions and/or portobello mushrooms sliced thick and cooked in a pan with a quarter pound of butter, black pepper and a quarter cup of sweet vermouth, simmered down to a nice reduction....some fresh asparagus or green beans lightly saute'ed and brightened up with a dusting of dill...little red potatoes, boiled, drained, back to the pot over heat to dry then swirled around in the pot with good shot of butter, salt and pepper.... at one time I'd have said wash it down with a full-bodied cab, but these days I'd lean more toward a nice pinot noir or tempranillo, but that's just me.

Coarse (((kosher))) salt (no iodized table salt) and freshly ground black pepper.

Did you guys know that for years it was okay just to cook the fugging thing and season it how you liked at the table?

Yep.

Get outta here.

People lived in caves and wiped their asses with their bare hands for years too Jim.

My dad would throw T-bones in the broiler, they were done when he put the fire out…

Mmmm mmmm!

If you want more than salt and pepper look no further than this

https://www.themississippigiftcompany.com/products/does-dry-rub-steak-seasoning

It's true.

Cooking method being much more important than what ever you dusted the stupid thing with because that's how they do it on the Youtoobs.

You gotta take the batteries out of the smoke detector first.

I hate them sumbitches.

Now taking the batteries out doesn’t even work..

I broiled steaks once.


Only had sheet pans. Them things were always warped after that.

grill each side for one minute as hot as you can get the grill and finish it off in the oven with some herb butter

Yep, 😆.

Then he’d say, “you’re ruining that steak with ketchup”

Wtf? Lol

That’s crazy talk.

You must have a gas leak....Go outside now!

😳🦫

To be fair though, he just didn’t know. We couldn’t afford steak often at all. I remember it maybe 3-4 times as a kid.

Hey, don’t hate the player…

in all seriousness, get a bare, clean skilet smoking hot. season your steak with S&P. put a couple pads of unsalted butter in the skilet along with a couple cloves of garlic and a few sprigs of fresh rosemary. ay your steak in and add some more butter. take a spoon and baste the steak with the hot butter. sear ALL sides, flip and baste again. about 3 minutes of sear per side should give you medium rare and a great crust

The best I’ve had so far is made at Greenlees in Kilmichael. I bought 4 containers and gave 3 to buddies who want more the next time I go that way which will be soon.

They sell some mighty, mighty fine steaks there, too.

I’m surprised nobody has mentioned Lawry’s.

Throw them fuggers directly in the hot coals. Seasoning? just hawk a loogie on them bishes before flipping.

Only pussies wipe the burnt in charcoal off.

I’m down with Diamond Crystal kosher salt and coarsely ground black pepper. Or “butcher grind” black pepper if you can’t be bothered to grind your own.

On a larger cut or roast, like end to end stuff done in the oven, I like to wet the meat with some Worcestershire before applying the salt and pepper. And I also hit it hard with granulated garlic.

I suppose no reason not to apply the garlic to steaks as well. Not sure why I do not. Actually, I think the coating/rub can become too gummy or … coated?… and it effs up the sear in a pan or on a grill.

There shalt be no Jewish salt on this steak. Amen.

Actually, guys like Jim’s relatives used corn cobs.

Well after the cavemen.

My six sibs and I got the London Broil treatment

But hey, we got it at least once a week.

And man, I learned how to appreciate FINE azzz beef after that. Also, how to turn [bleep] Schitt steak into gold.

On a good ribeye, salt and pepper.

That’s fair to. It’s just the primary salt I’ve been working with professionally for over 30 years, so, my fingers literally know it. I can salt large - batch items like 4 or 5 gallons of a thing by eye and handful. Simply due to familiarity.

Taste it off, and adjust. Usually by a matter of a couple/few tablespoons.

Super easy to work with salting individual cuts of protein or sautéed dishes.

But late in my career I am finding the taste of sea salt is more delicious in certain things. Seasoning a protein could be potentially included in that list, but seemingly anything ‘tomato’ most definitely is. Don’t know why… could be the COVID’s? Just kidding.

Fug a ribeye.

Best steak is a strip steak.

Sheeit. No way..

Yes way.

All steak. Don’t cut off 50%.

You notice that people who live in cattle country don't reply?

Yes way.

All steak. Don’t cut off 50%.[/qthar.

It's true.

Better flavor than a rib.

You sir, are a Phillistine. First you burn a steak, then you sully it with Ketchup!?

Fresh rosemary along with the salt & pepper

Not to me.

There is a guy on the You Tube that seasons with something he makes called Rosemary Salt.

I like a good strip steak. A lot.

Favorite is a sirloin cap steak.

I noticed you’re a dumbfûck. More than once.

The secret to Texas Brisket apparently.

Apparently it is, but not mine. I’m not a Texan tho.

POSSIBLY, not ALWAYS. You can’t lay down that kind of broad line bullschitt. Every steak is an entity unto itself.

Best steak is a filet mignon. A ribeye will do just fine in the absence of a filet, however.

Garlic on grilled deer meat is a must. It’s optional for me on beef steaks.

Either should be served rare, medium rare for the ladies and children.

Steak sauce should be reserved for hamburger steaks, and ketchup on a steak should be a hanging offense.

my steaks i season 3 - 4 days ahead of time cover and put in fridge , i season each steak with some salt ,some garlic salt and fresh ground pepper. i like to use my hand season cast iron skillet on the stove with melted butter and i little olive oil ,once pan is hot i put steaks in skillet for 3 1/2 minutes set to timer then flip them over for 3 more minutes then set steak or steaks on each plate while i melt more butter add cut mushrooms and sliced onions they take about 4 - 5 minutes then a put these onions , mushrooms and melted cooked butter on top of steak or steaks which comes out to around 5 minutes for the steaks rest time needed.we like our steaks rare always. i eat only corn fed 1 - 1/2 old angus beef raised in a small pen , none of that grass fed beef crap for us any more . the very best steak on a beef is a Porter house depending on how thick this type of steak are sliced there are only 4 -6 Porter house steaks on each beef.

Sorry, I CAN lay down this kind of bullschitt and no filet cut is in the running for ‘best steak, ever, period, STFU.

For lack of a better analogy, tenderloin is the .270 of beef steaks.

I cooked a brisket today. Decided to try a little Lawrys.


I cooked it...and now it's resting.

Says the guys who says the rib is ALWAYS best.

Correct.

Tenderloin is tender.
Big deal.
So is hamburger. Or bologna.

Ribeye has flavor and fat.
And ain't tough if not incinerated.

Putting a couple of pats of butter on a ribeye while it’s resting for 5 minutes after cooking enhances the flavor, to me, of an already damn good steak that’s been seasoned with salt and pepper.

What cracks me up is all the fancy azz boutique “rubs” that folks hawk.

Gotta have some Pigs Nut Dust, Holy Hog Fairy Sprinkles or some schit. 🙄
Buy a little shaker of that schit for $10 at the Bucc EE’s gas station!

Fascinating.

Whenever someone gives me a stop-watch cooking technique for anything, including steak, I always wonder where the Clone Supermarket is…

LOL

Put too much silly shįt on your steak before you pan sear it....and the seasonings hold the meat off the pan.

You just seared your seasoning....not the meat.

Yes montreal.

A little garlic powder and a little onion powder then brushed with melted butter. What salt is needed can be found in the butter. On very rare occasions I'll use a premade mix containing salt and various peppers but that is not often.

Cover in A-1 before serving.

Just kidding!

Borsari Original Seasoning.
Done!

Alternatively, Salt, Pepper and Garlic Powder.

Good piece of beef needs S&P. Next!! Haha 😂

So you think your way is absolute and the only way to cook a [bleep] steak? People have different tastes that's why a plethora of spices are readily available. Don't be bashing people that like their food cooked differently, dick head.

👍

Rosemary is excellent on venison steaks!

Brush with teriyaki, sprinkle with sea salt and coarse ground pepper. People that put ketchup on steak probably put it on their hotdogs too !

I use salt and then rub it down with a good amount of this:

If ya sear at high temp, pre applied pepper won't hold up & just burns off.

When I've applied a pat of butter just before the resting stage, 10 min is better than 5 IMO, but 5 minutes minimum at least, then apply fresh ground pepper. That's when it will show up on yer tastey buds.

I like Montreal myself! I’ve cooked the wife and I lots of steaks over the years and Montreal is our go to!

Tony Chachere’s! memtb

I like mine sprayed with duck fat, then seasoned with Lawrys and coarse black pepper. When it comes off the grill at rare I will hit it with a light sprinkle of Maldon sea salt. Sometimes I add a couple very small slices of Kerrygold too.

I have a pair of 16 ounce strip steaks dry brining right now. Tomorrow will be a good day.

Look at the ingredients in Doe’s dry rub steak seasoning. Salt, garlic, Worcestershire sauce powder, onion powder, soy sauce powder.

I apply a light coat of Worcestershire sauce, then coarse salt and fine ground pepper. Cook HOT, turning every 60 seconds. Let sit for 4 minutes, pat of butter on top.

Delicious.

Cook it on hot grill so it comes out extra rare, maybe 2 minutes per side. Then I apply salt as i eat it. No pepper required for a good steak.

Salt, pepper and garlic is all that's needed. Cook it rare. JMHO

10-4.

On cooking steak.....

In the years I've been buying and eating beef, I've always preferred to by it on the hoof and have it processed at the local locker plant. Most of the time it's calves raised by family or local 4H kids. Somebody's pet calf named clover, or buttercup. Most of the time there has been no option to "select" a cut of beef in the butcher's case. You get what you get, and it comes wrapped and frozen on wire trays from the locker plant freezer. (Bring your own boxes, and have your freezer ready to receive) This does have the advantage of steaks being cut your way, and wrapped in whatever number of steaks you choose, but you don't get to look your beef over before buying.

And I've never been disappointed overall, with the beef I bought. Maybe 2wice, in the course of 30-35 halves, I've found that some of the steaks or roasts were a bit gristly, or chewy.
This half, at 509 hanging weight, was the first that I just bought straight from the locker with no idea of the source, or who raised it. I wondered what I'd get, but after a couple of packages of burger, one chuck roast, and these steaks tonight, I'd guess that we've done as well as we ever did. Three ribeyes polished off with not a scrap left on any plate.

The BIL, who has raised most of our calves is doing grandkid stuff that requires a bunch of driving and being gone. He had a nephew that would feed calves, or sometimes I'd help, but time passes and things change. This spring I looked hard to find a calf raised by someone I know. I was always a day late on everything. But based on my experience this time, I'd trust the locker to take care of us anytime.

Prices are up. Seems like the other day I was buying halves for ~$400, cut wrapped and frozen. $1398.85 was the check I wrote a week ago. The price raises my eyebrows, but I'm glad to do it this way,rather than deal with Kroger, or County Market. They don't exactly seem cheap either.

I don't know what Rosemary is, really. Googled it,and I'll likely try it. Maybe the wife knows?
Lot's of advice on salt and pepper. Kosher salt, course salt, or whatever. I've never salted a steak, before or after grilling.
Here and there I've used seasoning mixes or rubs, so I've no doubt they contained salt.

I just went out, with the beagle, and sat in a lawn chair for an hour watching the sky and the lightning bug show. Only sounds I recall hearing were a barred owl, a couple of jets, and some red angus calves calling mamas, south of the road.

What do you call cattle country?

The real question is:

What seasoning for the [bleep] $7.99lb rib eye from Walmart?

Kosher salt and fresh ground pepper. I usually brush with olive oil before seasoning.

Spade L ranch beef seasoning is a game changer. Along with a pad of butter on top, while it rests 10 minutes, off the grill.

Andy3

If it's going to be more than just the wife and I, I like to get a porterhouse cut about 3 or 3 1/2 inches thick, granulated garlic and S&P rub a couple of days ahead, let it stand at room temp a few hours before cooking, fix a hot-side/cool-side charcoal fire and stand it up on the grill on the cool side, strip toward the hot side, loin away from the hot side, a remote-reading thermometer probe in the strip and one in the loin, cover the grill and roast that sucker up to 95 or 100 degrees internal. Then I take the probes out and lay it down on the hot side over the coals, flipping frequently, checking with the instant read thermometer until I get 120 - 125 internal. Let it rest a while, then take strip and loin off the bone whole, slice both across the grain into 1/2" slices and reassemble around the bone on the serving platter. Makes a nice presentation and everybody can find what they like from rare to medium rare.

I’ve had this a few times on tri tip and thought it was pretty good.

I dont understand the whole cutting of the steak before you eat it.


Makes it colder faster.

What does the Spade L ranch have to work with, for spices, that I can't find at Kroger's?
Montreal?
All the others?

Cold steak ain't horrible...but yeah correct.

Traeger Prime Rib rub is good also. I'm good with simple S&P with or w/out a little garlic, but wife really like the Traeger PR.

Loses moisture quicker too.

99% of the time just course ground salt and pepper and 1% of the time I'll use a seasoning salt like Lawry's or something, but never on tenderloin. Depending on how I'm cooking it and stuff sometimes I'll baste with butter.

Damn straight. I've never understood the fascination with ribeyes. I never ever buy them or order them in a restaurant, probably my least favorite cut. I do however like prime rib a lot.

Yep, that's it.

OP, I'm one of the people who will get a gout attack if I eat beef. So believe me when I tell you, when I (rarely) DO, I do it right because I'm gonna pay dearly for it.

A little salt, a little black pepper, and a little of the best garlic powder or granulated garlic you can find. Not much of any of them. Let the beef shine!
I'll probably start brushing with olive oil though as that makes a lot of sense.
And I like mine mediume rare, leaning medium if it has to lean at all.

But if I were feeling crazy I might shake some of the Konriko Chipotle seasoning on a steak. Especially if it's not a good ribeye.

Garlic in some form, pepper, salt - very minimal - definitely not completely ruined by dumping tons of shirt on it like Outhouse Steakback wants to do if you don't watch them.

Cut n paste of the Spade L ingredients....

Salt, Sugar, Black Pepper, Spices, Herbs, Monosodium Glutamate, Garlic, and Natural Hickory Seasoning.

Andy3

I love a good strip steak, or at least I use to. After radiation treatment on my throat I have issues swallowing certain meats that don’t have sufficient fat content. Chicken breast if cooked fully I might as well try to swallow sawdust. Lean pork like center cut chops get too dry for me. Strip steaks unless a really good one will do the same. Rib eyes no issue. Chicken thighs good to go. Pork rib chops yep. Pork steaks good.

I enjoy all kinds of beef, and agree with you, Jim.

The fat in a ribeye is what gives it the flavor.
No fat; no flavor.
Know fat; know flavor.

Of Most ribeyes I’ve seen and had, close to half gets thrown away, there’s that much separate fat that’s not marbled through the meat.

In truth, my favorite steak is a carefully selected Chuck steak. It must have the fat marbled (speckled) through it - juicy and tasty. If it’s streaked and striated, it’ll be tough and chewy.

Oh hell...if that were true nobody would ever eat venison ever again.

You give me a properly grass fattened sirloin and I am in heaven.

Fat meat has A flavor yes.....but it's not as though lean meat doesn't at all.

Not grass fed....grass fat.

The only time I use Olive Oil on beef is to skillet sear a roast before roasting or crock potting. Even then I use garlic.

I've always liked black pepper and garlic on a steak, but if I had to make do with ONE seasoning, make it garlic. Garlic is THE beef (pork, chicken, lamb, venison, name your meat) seasoning

Tendrloin needs something. It's tender, but that's all it is, it's the least flavorful cut of beef you can get.

It’s not good etiquette either.

Just take bites off it?

Worcestershire and Chicago Steak seasoning, like Montreal but beaucoup better.
mmmmmmmm ate a couple pounds last night.

I generally use a little Allegro marinade and some Chicago seasoning. Hit both sides and let it sit 30-40min before the hot grill. Cook to medium rare.

A good steak does not need a ton of salt

Chemistry set soy sauce. Use the real thing.

He also loves Funyuns Jpro....don't pay him no mind.

Funyuns are great. WTFYTA

“Better eat it how I eat it or you’re a fuggin idiot”

😆

Jim would not only eat my fat buttery meat he would lick up the juice afterwards.

Well shît fire and save matches…I’ve been doing it wrong all this time.

"The fat in a ribeye is what gives it the flavor.
No fat; no flavor.
Know fat; know flavor.

Of Most ribeyes I’ve seen and had, close to half gets thrown away, there’s that much separate fat that’s not marbled through the meat."

My PaPa raised beef, butchered for some of the finest restaurants in Columbia, Rock Hill, and Charlotte. I got to know a couple of chefs at these upper end restaurants.

Rib Eye, one particular chef had a great following, his secret was to ALWAYS cook the steaks frozen, that way the middle did not over cook. FOlks that like a Med Rare steak, pay particular attention to the "cook frozen" concept. Depending on how thick, 4-5 minutes per side, in the oven broiler.

A little seasoning salt and a pat of bullet as it comes out of the oven, seals the deal.

I also don't believe Funyuns are real onion rings.

Horses for courses Big Jim.

Aldi has knock off ‘funyuns’

Jar of miracle whip, 2 liter of RC cola, bug zapper.,.,.woo wee louisiana saturday night

I've got 16 ounce strip steaks and a fresh liter of OGD BIB. You can't bring me down.

Worcestershire sauce and soy in the glass. Thin coat.

I ddn't read the whole thread but didn't see anyone mention searing the steak. I always let the steak reach room temperature. Get the grill as hot as it will go. Sear on each side for one minute. Then cook it for however long it takes to your desired taste. My cooking time seems to get shorter and shorter as I prefer a med rare steak. I'll use salt and pepper sometimes, Kinder sometimes, Montreals sometimes and some times I just cook them plain. But always a Ribeye and always cooked the same.

OGD BIB?

If you prefer medium rare, don’t warm the steak first. Easier to keep the center from overcooking if it starts out cold.

Starts with a great piece of meat. Then, SPG is all that's necessary.

Salt,pepper and garlic for me.

Bunch of the prepared rubs or seasoned salts mentioned involve MSG. I have no problem with it, but it’s a flavor enhancer plain and simple. Sprinkle it on dog schitt and enjoy a ‘Pu Pu Platter’.

My latest favorite.

That’s how I do my pork chops. Cook the sauce down till it’s all thick and gummy

Absolutely correct. What I was saying about the granulated gatlic. Another way of saying it would be ‘you just seasoned your pan/grill … not the meat’, because it can stick. I hate that.

Old Grand Dad Bottled In Bond

OMG!

I like to scrape all that cooked seasoning up with the meat juice and put it on the steak or on the potatoes beside it.

Sooooooo good.

If I am grilling it, I put nothing on it while grilling it.

Once on my plate, I put salt then cover it with black pepper. I love black pepper.

NICE! I’ve been on a rant about the “Sirloin RUMP Tip” (as my butcher calls it) for awhile now. Last of the ‘secret cuts’ I think. It’s actually a specific lobe or cut off of the Peteite sirloin, or a part of the steak you’re showing. They’re awesome. And if you can find them in USDA Prime…. Man oh man and they’re still short money.

Not reading thru 18 pages . . . .

but London Broil marinade

McCormick Montreal steak seasoning. Nothing more until it's time to eat then some A1.

kwg

Have you tried the McCormick Chicago steak seasoning?

10-4
You do like that brown water.
😉

Oh bullshit!

Doe' Eat Place, now that brings back some memories. I would frequent Doe's when they were in Greenville MS. But when they moved to Beale street as Blues City Cafe, they lost their magic. Now it's ribs and tourist fodder. But the original Doe's was awesome along with The Hollywood.

Will have to grab some of their their rub. Thanks

I go one of 2 ways.

1. Oak Ridge Boys Black Ops - very light dusting, let steak come up to room temp before hitting the grill
2. S&P - the choice for me

LOL

After thawing the steak I put it in a zip lock bag with some garlic flavored olive oil and seasonings, salt, pepper and some other stuff sometimes if the mood strikes.

Then I squeeze the air out and seal. Place it into a big bowl of hot tap water to warm the whole piece of meat (usually 15 minutes or so is good, can't over do it really. Change water if it cools). If done correctly the meat feels gross when you take it out. Remove from bag prior to cooking.
Throw it on a hot grill 2-3 minutes on each side depending on thickness. Comes out perfect every time. Use charcoal and it doesn't hurt to throw a couple chunks of smoking wood in there. Try it before you knock it.

Apparently we should not be using oils in our marinades.

JC, 10 pages on a steak seasoning thread?

Is this your first time here?

Blasphemer!

Why 10 pages? Can't understand having so few replies per page.

I'm at 4 pages.

I'm at 5

The Commodore system always had a nice big display.

[quote=Teal]Why 10 pages? Can't understand having so few replies per page.

I'm at 4 pages.[/quote


C’mon, man. Some guys can’t figure out the quote function.


See what I did there?

If you didn't stock up on brackets when Johnson was president than I have no sympathy for you!

Grilling............ Towel dry, brush lightly with olive oil and grill it. Salt and pepper it on the plate.

Whole tenderloins or standing rib............... Dry rub with coarse salt, black pepper, oregano, basil, parsley, rosemary then smear with minced garlic. Into a Ziploc for a few hours. Pan sear. 13-15 minutes in the oven.

For years I have bought a gross every payday.

Hahaha. Keep on. I'm learning all kinds of crazy ch it.