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OK Meatlovers - I Got 3/4 Inch Thick Porterhouse Steaks Going On The Grill

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matcom Donating Member (1000+ posts) Send PM | Profile | Ignore Wed May-12-04 04:56 PM
Original message
OK Meatlovers - I Got 3/4 Inch Thick Porterhouse Steaks Going On The Grill
Tonight.

how would you like YOURS seasoned, cooked, topped, accompanied, etc...?

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radfringe Donating Member (1000+ posts) Send PM | Profile | Ignore Wed May-12-04 04:58 PM
Response to Original message
1. make mine rare
lightly brushed with garlic and teryiaki sauce, topped with sauteed onions, baked potato with lots of butter
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Burma Jones Donating Member (1000+ posts) Send PM | Profile | Ignore Wed May-12-04 04:58 PM
Response to Original message
2. Cooked Blue, with a little cracked pepper
And an Arugula salad with Annies Goddess dressing

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Dookus Donating Member (1000+ posts) Send PM | Profile | Ignore Wed May-12-04 04:58 PM
Response to Original message
3. just a little oil, salt and pepper
medium-rare. Maybe served with a pat of butter. Brussels sprouts on the side.
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info being Donating Member (1000+ posts) Send PM | Profile | Ignore Wed May-12-04 04:59 PM
Response to Original message
4. Hope you enjoy Mad Cow disease
Edited on Wed May-12-04 05:01 PM by info being
See the Breaking News forum.
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matcom Donating Member (1000+ posts) Send PM | Profile | Ignore Wed May-12-04 05:07 PM
Response to Reply #4
15. i LOVE Mad Cow!
makes me feel all 'neat' inside
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rabid_nerd Donating Member (1000+ posts) Send PM | Profile | Ignore Wed May-12-04 04:59 PM
Response to Original message
5. burn it
no seasoning. gets in the way of the meat.

some a1 (mmm anchovies - yes, there are anchovies in a1)

mashed potatoes. gravy. baked beans. home baked bread.

chocolate milk.
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trotsky Donating Member (1000+ posts) Send PM | Profile | Ignore Wed May-12-04 05:00 PM
Response to Original message
6. Medium well, basted with a little butter as it cooks.
And leave a bottle of A-1 next to my plate, please.

Yummmmmmm...
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Canuckistanian Donating Member (1000+ posts) Send PM | Profile | Ignore Wed May-12-04 05:00 PM
Response to Original message
7. Very rare
Just cut the horns off and wipe it's ass.
Yum!
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Misunderestimator Donating Member (1000+ posts) Send PM | Profile | Ignore Wed May-12-04 05:03 PM
Response to Reply #7
13. Yuck
I can hardly stand red meat... anything still pink won't be eaten by me.
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Wapsie B Donating Member (1000+ posts) Send PM | Profile | Ignore Wed May-12-04 08:01 PM
Response to Reply #7
46. That's right.
So rare I can still smell the manure.

:evilgrin:
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GOPisEvil Donating Member (1000+ posts) Send PM | Profile | Ignore Wed May-12-04 05:00 PM
Response to Original message
8. Medium, seasoned with "Montreal Steak" seasoning, please!
Baked potato with bacon, butter and chives! :9

What's for dessert? :D
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bif Donating Member (1000+ posts) Send PM | Profile | Ignore Wed May-12-04 05:02 PM
Response to Reply #8
12. I'll second the Montrreal Steak seasoning--only medium rare please
I'll bring a bottle of wine.
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TX-RAT Donating Member (1000+ posts) Send PM | Profile | Ignore Wed May-12-04 05:01 PM
Response to Original message
9. 3/4 inch, hell thats thin sliced
Buy I'll take it anyway. Medium with salt and pepper only please.
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Speck Tater Donating Member (1000+ posts) Send PM | Profile | Ignore Wed May-12-04 05:01 PM
Response to Original message
10. It breaks my heart...
... to think of that poor, defenseless cow being imprisoned for it's whole life and then excuted without due process of law, having comitted no offense other than contributing a few methane farts to the global warming problem.

Now if you had mentioned prime rib with horseraddish.... Yum!
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Supormom Donating Member (1000+ posts) Send PM | Profile | Ignore Wed May-12-04 05:02 PM
Response to Original message
11. Medium Rare with a little garlic and salt
Not too much garlic, though, for this Minnesotan!
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Semi_subversive Donating Member (1000+ posts) Send PM | Profile | Ignore Wed May-12-04 05:04 PM
Response to Original message
14. Marinated overnight in Soy Vey Veri Veri Teriyaki
and grilled to medium rare. Serve with a garden salad and baked potatoes with chunky bleu cheese dressing on both. Damn! Two more hours till quitting time!
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texas1928 Donating Member (1000+ posts) Send PM | Profile | Ignore Wed May-12-04 05:08 PM
Response to Reply #14
16. nope
Now it is 1 hour and 52 minutes. :party:
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dryan Donating Member (1000+ posts) Send PM | Profile | Ignore Wed May-12-04 05:10 PM
Response to Original message
17. When's dinner?
Yum!

PS - I drink Cuba Libras.
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xultar Donating Member (1000+ posts) Send PM | Profile | Ignore Wed May-12-04 05:10 PM
Response to Original message
18. Rare, with the MCormick Montreal Seasoning marinated in Red Wine...
Edited on Wed May-12-04 05:11 PM by xultar
I need an address and info on what to wear.

I'll be waiting!
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baby_bear Donating Member (1000+ posts) Send PM | Profile | Ignore Wed May-12-04 06:11 PM
Response to Original message
19. I'll bring the wine
A nice Vina Alarba from Spain should do nicely while the steaks are cooking. We'll switch to a syrah for the meal itself.

cheers!

s_m

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arwalden Donating Member (1000+ posts) Send PM | Profile | Ignore Wed May-12-04 06:13 PM
Response to Original message
20. Three Four-Inch Thick Steaks? WOW!
Sounds more like a pot roast.

-- Allen
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Taverner Donating Member (1000+ posts) Send PM | Profile | Ignore Wed May-12-04 06:16 PM
Response to Original message
21. I like my steaks NEKKID!
No steak sauce - unseasoned - just the flavor of the smoke and the meat.
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TheMightyFavog Donating Member (1000+ posts) Send PM | Profile | Ignore Wed May-12-04 06:16 PM
Response to Original message
22. Medium well,
served with a bottle of A-1 on the side, Baked potato with all the trimmings, some nice steamed Asparagus on the side, and a Franciskaner Hefeweizen to wash it all down. (Warning: If you put a lemon slice on the glass, I will have to beat some sense into you with a tire iron.)
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trof Donating Member (1000+ posts) Send PM | Profile | Ignore Wed May-12-04 06:21 PM
Response to Original message
23. Bourbon Steak
Wet liberally with Bourbon, then sprinkle Adolph's (unseasoned).
Poke all over with fork, reeel good. Work it IN.
Sprinkle with garlic powder.
Then Montreal Steak seasoning or your favorite.
Repeat on other side.
Let 'em 'set' for a while and come up to room temp.
Leave the steak knives in the drawer.
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trof Donating Member (1000+ posts) Send PM | Profile | Ignore Wed May-12-04 06:24 PM
Response to Reply #23
27. With Twice Baked Potato and Caesar salad.
Bake spuds, cut in half, scoop out goody.
Mix with coarsely grated cheddar and chopped cooked bacon.
Spoon back into shells and back in the oven for 5 or 10 minutes.
Damn. I'm drooling.
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trof Donating Member (1000+ posts) Send PM | Profile | Ignore Wed May-12-04 06:26 PM
Response to Reply #27
28. and some good French bread.
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Frederic Bastiat Donating Member (1000+ posts) Send PM | Profile | Ignore Wed May-12-04 06:23 PM
Response to Original message
24. Well done please with a red Bourdeax!
Yummy.
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Canuckistanian Donating Member (1000+ posts) Send PM | Profile | Ignore Wed May-12-04 06:23 PM
Response to Original message
25. The only way to do steaks on the Barby
- Start with charcoal, Shh shh, I'm not finished
- Use a covered BBQ such as Weber
- Put NOTHING on the meat other than salt or pepper
- After coals are ashed over, sprinkle with Hickory or Mesquite chips that were soaked in water 1/2 hr. 1 handful will do.
- Cook as per taste
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matcom Donating Member (1000+ posts) Send PM | Profile | Ignore Wed May-12-04 06:27 PM
Response to Reply #25
29. nuttin but CHARCOAL in THIS house BABY
"CharWOOD" actually :)
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GOPisEvil Donating Member (1000+ posts) Send PM | Profile | Ignore Wed May-12-04 06:33 PM
Response to Reply #29
30. Oooooohhh...none of those nasty "binders"...
Another thing to buy for "The Money Pit": a grill.
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trof Donating Member (1000+ posts) Send PM | Profile | Ignore Wed May-12-04 06:40 PM
Response to Reply #29
31. Charcoal mfgrs. propaganda.
Betcha a nickle I could cook you one steak on a gas grill and one on a charcoal grill and you wouldn't be able to tell the diff. Except I could cook it more to your exact taste on the gas grill because of the even, dependable heat.

Real charcoal (without some kind of fake 'flavor' additives) has no odor. The taste of grilled meat come entirely from the drippings hitting whatever hot surface you're using.
And that's (as Edith Ann would say) THE TRUTH. pfftttt
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DS1 Donating Member (1000+ posts) Send PM | Profile | Ignore Wed May-12-04 06:24 PM
Response to Original message
26. sea salt and ground pepper
a little white pepper, powdered garlic and some cayenne pepper to top it off

mmm, yummy
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put out Donating Member (1000+ posts) Send PM | Profile | Ignore Wed May-12-04 06:57 PM
Response to Original message
32. Medium, with sauce: horseradish mixed with sour cream.
Put some coarse-ground pepper on the steaks, but not too much. I'll have a salad of bibb lettuce with a little bleu cheese and some pecans or pine nuts or roasted almonds and some blueberries, with a raspberry vinaigrette dressing.

For a side, sun-dried tomatoes with olives, tossed with a little pasta and oil.

Veggies: green beans, frenched and sauteed in oil or bacon grease

Second thought on the salad: baby lettuce out of your garden with chopped egg whites, bacon, and Bermuda onions, cut into rings of course, and mandarin oranges, dressing of the bacon grease and vinegar and a little sugar, poured on the greens and fixin's right before serving.

Oh yes, I forgot: a martini (vodka for me please) before dinner, and a nice mellow Shiraz with your meal. I don't care much for dessert, but coffee and a lot of B&B on the deck after would be great. Don't forget the cigars.
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Tyler Durden Donating Member (1000+ posts) Send PM | Profile | Ignore Wed May-12-04 07:11 PM
Response to Original message
33. Any way described except overcooked.
ALTHOUGH...

A marinade of Rice Wine vinegar, Toasted Sesame Oil, and 4 dashes of Tabasco for about an hour would be perfect, thank you, done on a HOT grill medium rare.

Baked potato, Sour Cream, asparagus brushed with butter and lightly grilled...

Molson's XXX.

Stick a fork in me, I'm done.
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rbnyc Donating Member (1000+ posts) Send PM | Profile | Ignore Wed May-12-04 07:16 PM
Response to Original message
34. I can't wait until I can eat rare meat again!
But until then, there's just no point in having steak at all.

Sigh.

Enjoy!
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matcom Donating Member (1000+ posts) Send PM | Profile | Ignore Wed May-12-04 07:18 PM
Response to Original message
35. NOW I'LL TELL YOU ALL THE RIGHT ANSWER!!
Edited on Wed May-12-04 07:20 PM by matcom
mmmmmmmmm soooooooo fuuullllllllll

1 hour on the counter covered in garlic pepper, little paprika, little red pepper, sea salt and a little onion powder.

thrown on a HOT charwood grill, cooked about 3 minutes per side to a PERFECT medium rare.

off the grill and rest for about 7 minutes to get the juices flowing again.

topped with a dollop of Gorgonzola Butter which slowly melts down over the meat.

side dish of steamed artichoke with both mayonnaise and drawn butter for dipping the leaves

1998 Chianti Classico served liberally

my tummy is in HEAVEN right now!!
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GOPisEvil Donating Member (1000+ posts) Send PM | Profile | Ignore Wed May-12-04 07:20 PM
Response to Reply #35
36. Oooooooooooooohhhh...compound butter!
Good call!
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matcom Donating Member (1000+ posts) Send PM | Profile | Ignore Wed May-12-04 07:21 PM
Original message
that fucker MORIMOTO would have NEVER thought of such a thing!
:D

:bounce:
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GOPisEvil Donating Member (1000+ posts) Send PM | Profile | Ignore Wed May-12-04 07:23 PM
Response to Original message
39. Not in a million years!
Watching "Good Eats"?? Alton is grilling tuna!! :9
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matcom Donating Member (1000+ posts) Send PM | Profile | Ignore Wed May-12-04 07:26 PM
Response to Reply #39
41. you'll have to keep me posted
RED SOX on

you KNOW what i have to do
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GOPisEvil Donating Member (1000+ posts) Send PM | Profile | Ignore Wed May-12-04 07:27 PM
Response to Reply #41
43. Alton is searing the tuna blocks...
...over a chimney starter loaded with natural chunk charcoal. 30 seconds on each side. Seared on the outside, nice and rare in the middle.
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GOPisEvil Donating Member (1000+ posts) Send PM | Profile | Ignore Wed May-12-04 07:32 PM
Response to Reply #43
44. Good Eats over!
Edited on Wed May-12-04 07:35 PM by GOPisEvil
RED SOX BONUS COVERAGE ON ESPN2!!!!

Must be raining in St. Louis.
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CatWoman Donating Member (1000+ posts) Send PM | Profile | Ignore Wed May-12-04 07:58 PM
Response to Original message
45. HAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHAHA
You are enjoying tormenting me just a little too much!!!!!

:D
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matcom Donating Member (1000+ posts) Send PM | Profile | Ignore Wed May-12-04 08:01 PM
Response to Reply #45
47. can you BLAME ME???
:*

:loveya:
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Padraig18 Donating Member (1000+ posts) Send PM | Profile | Ignore Wed May-12-04 07:22 PM
Response to Original message
38. Asparagus and bleu cheese, please!
Tony's grilling 16 oz. Black Angus ribeyes. :)
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matcom Donating Member (1000+ posts) Send PM | Profile | Ignore Wed May-12-04 07:24 PM
Response to Reply #38
40. asparagus "tip"
JUST use the tips.

sautee them in butter and wine (instead of boiling/steaming)

take them out of pan and IMMEDIATELY wrap them with a slice of prosciutto, letting the ham melt around the hot tips

mmmmmmmmmmmmmmmmmmmmmmmmm
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Padraig18 Donating Member (1000+ posts) Send PM | Profile | Ignore Wed May-12-04 07:27 PM
Response to Reply #40
42. *drool*
:thumbsup:
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