Grill that porterhouse to perfection

There’s a documentary on Netflix called “Bugs” that’s about eating bugs.

I did, it looks delicious.

The American Institute for Cancer Research, and many others, disagree with you.

I’ve smoked a whole pig before.

Nothing better when it’s done right.

Of course I had help from a master, since it was the first (and so far only), time I had done it.

Everyone dies.

My opinion is people need to stop being busybodies into what everyone else eats, and let them enjoy their lives.

Life is short enough to be constantly worry “Is this good for me to eat?”

You’d be amazed at how much your own body will tell you what’s good and what’s not.

For example, I used to eat hamburgers a decent amount. Not living on them, but a lot.

If I eat a hamburger now, I pay for it by being in the bathroom all the next morning.

So I rarely eat them anymore.

Listen to your body and not all the things people out there tell you.

And get regular checkups and colonoscopies.

My dad had colon cancer that he let go, so I know how bad it can be when left undetected.

So I get screened every five years instead of every ten, and I also started doing that when I was 40 years old instead of 50 like is recommeneded.

Maybe these threads are better suited for you libs.

Or does it upset you that conservatives uses this forum?

I bet that it isn’t it lib…you’re mad that we have the audacity to post on Hannity forum.

No one gives a ■■■■. That’s why we are here.

Nobody wants you to go away. We love the viewpoints you share.

If you didn’t exist, someone would have to invent you.


Wow, that is pretty interesting! I have never seen a mushroom kit at any of the stores I frequent. i buy mushroom dried in bulk. Add water to rehydrate. It just isn’t the same as fresh.

If you don’t want it soggy, could put it on one of those roasting racks with slotted lid and drip pan that every oven comes with, then cover it with tinfoil hat (I know you have plenty of those :stuck_out_tongue:) for the first couple hours, and yes 250F is perfect, and then open it up to brown.

Then! put on BBQ sauce if you must, however I find sauce is better used for dipping while eating, Texas style.

Everyone dies, however not everyone actually lives.

Burgers, brats and dogs for friends and their families today.

Big Ribeye steaks for my family tomorrow. Cooked fast over charcoal with hickory chips added. Spice mix for the steaks is equal parts salt, black pepper, garlic, ancho, with pinches of oregano, cayenne, and cumin.

America; we work hard and we generate enough wealth to celebrate.

You socialists go out and make sure that you are sharing your tofu equally with all the urchins that you so love raise as rabble.

1 Like

I doubt it (I type between bites of a quarter pounder with cheese)

Someone is playing victim.

You can’t be serious.

No matter how good your cut is, it needs to have salt and pepper applied before it goes into the pan or on the grill.

You are missing out.

Salt is imperative to cooking the best steaks. Really, imperative to all cooking.

…unless you are trump, right?

And what about the ketchup thing?

And I wish people didn’t buy so much of it from those giant meat conglomerates.

Especially around labor day. They are terrible for their employees, hire thousands of illegal immigrates, don’t practice safe conditions, slaughter their livestock in teh most inhumane ways and produce cheap, bad product.

Sometimes I use Montreal Steak seasoning from McCormick…low sodium.

And no I haven’t had ketchup in 25 years or more.

Oh my god, no. I recently got a salt block to grill on. I don’t need to salt whatever it is that i’m cooking at all if i’m cooking on top of salt.

Only problem with it is that it takes 45 minutes to get it up to temp. If you heat it up too fast it might break.