Thanks so much my friend. I've found that a couple hours is good for a streak but going much longer changes the texture and it seems to dry out for some reason. Never tried Alton Brown's version though. I might have to check it out next time we have steaks, which is a regular thing around here
I agree Jim. He and I have been friends for quite a while but after spending a few hours chatting I realized how little I actually knew about him until that day.
Appreciate the kind words Cliff. As with so many other cuts, it has multiple designations depending on who you talk to. At CPB it is known as a Striploin roast. I bought one from Costco several years ago and the butcher there called it a Toploin.
Thank you very much for the kind words. I just use an old Galaxy S8 and take quite a few pics. Then I go through all of them and only keep the better ones to post here.
Well, I guess that gives clarification to things
Yes sir it was David. We had a really good time.
Not wanting to spend all my time prepping and cooking, this was kept really simple. I tend to clean up what I can as I go so there's not a huge mess at the end. When we were done with dinner, it was only 5 minutes to clean it all up so I'm still on good terms with Tracy
Thank you Chris. I appreciate it sir. Keeping it simple makes it easier to keep focus on the details.
Thank you my friend. I've had a bit of practice with the steaks so not much of an excuse to botch them up
I really like this new grill. Similar concept as the last one but a different application.
