And you chow the hell out of it still, eh?

 

I'm too nice to tell her that she's an awful cook. h:

She's a huge germ/bacteria freak... cooks these thin steaks until there's not even a hint of pink.

 

which reminds me, I had a steak dinner last night and couldn't finish the whole thing. I think something's wrong with me...I mean, it was only a 32oz Sirloin. h:

 

^
it coulda been too fatty...fatty steaks will fill you up quicker. Thick muscley steak will do that even worse.

 

all I know is...it was really yummy.
nah, I got filled up because I ate half a cheese fries appetizer, a cup of chili, and about 5 rolls with honey butter before I got my steak.

 

fatty steaks rock

 

nah...its too stringy. You gotta have an even balance. I like a lot of fat, but REAL fatty is just stringy and nasty. I like to be-able to just use a fork to cut it up. When you can cut it like butter, thats a good f'n steak

 

it was a decent steak.. not to fatty.. marinaded it with milk, italian dressing and some tabasco.. beat the shit out of it too, then grilled it.. came our real nice.

usually dont use steak sauce.. but i gotsta have it once in a while.. you know, the craving

 

Planning on making me some jerky with some top round i picked up today

Approximately 4lbs lean meat
4 tbls Liquid Smoke (Mesquite)
1/2 bottle Soy Sauce
7 Tbls A-1 Bold & Spicy
2 Tbls Garlic Powder
1 Tbls Onion Powder
1 Tsp Cumin Powder
1 Tbls Chili Powder
1 1/2 tbls Lowery's Seasoning Salt
1/2 Cup Brown Sugar
3 tbls louisianna hot sauce
1 tbls black pepper

marinate at least 8 hours

Thats the recipe I've perfected

 

thats heaps of soy sauce...