Yeah that sounds horrible. It is a VERY rich and beefy flavor. Low and slow in the oven after a sear. Onions, carrots, etc. Standard stuff. Over mashed potatoes, green bean casserole and cheap red wine and I'm in heaven.
I haven't broke down a whole yet, but at 6 buck a lb my local does it for me, inclid8ng a couple lbs of burger meat.
All I use on stakes typically is just salt and pepper, air dry on cooling rack for a few hours so completely room temp.
Our favorite steak has moved from sirloin to London broil. Never cooked one until a few months ago. Add portobellas with garlic and onions and a side of broccoli with soft butter and it does not suck. Needed a hunk of a baguette...
I grew up with a 21 cc starcraft. Dad put twin 60 Johnnie on it. They never put a speedometer on it but always says no on on the Willamette could keep up.
This popped up on my memories today. About the same weather this year. I was in the middle of the cancer stuff, the waiting to find out part so I needed the day out. Then, our neighbor daughter was having a rough path so I forced all of them to skip school/work and we had a good day...
OK clearing out all the gear and had forgot about the 4 inch air vent just after the casting platfoarn. I can reach in about a foot in all directions and no foam so that is a blessing. I've decided to go pink board so after I croak and the boys have it they won't have to deal with it should...
