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D sinks its teeth in

B

Bobby Bufford

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Poor Cam brought over a flank steak and TJ ripped him for it. "Cam already screwed up and brought a flank steak, or some low end steak any how."

Don't get me wrong, I love me a flank steak (marinate overnight in Italian dressing). But you ain't gonna win a steak grillin' contest with it if you are
up against better cuts.

This shows some good comradery. I think the D is gonna surprise some folks if we don't have many injuries. But poor Red is having such a good
time, I feel bad he is probably a goner.

By the way, you can't be a real man if you don't know how to rock a steak on the grill, can you? At least Bud gets that.

Man, Cam and Tuitt are big dudes.
 
Still room for dirty red, someone will have to beat him out on special teams. Where he is well liked.

Sent from my XT1635-01 using Steeler Nation mobile app
 
mightyguru said:
I'm a freaking grill master. Just thought I'd let you guys know, lol.

I grill everything, nearly every night.
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Nice. I'll be asking you for tips then from time to time.

And I've never marinated a steak with Italian dressing, but I don't think vinegar and steak go together.
 
Steelworth said:
Nice. I'll be asking you for tips then from time to time.

And I've never marinated a steak with Italian dressing, but I don't think vinegar and steak go together.
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Then you probably don't grill many London Broils or flank steaks. With those cuts, you need to marinate. I don't marinate the higher end cuts like porterhouse and fillets. Poor Cam came in 2nd to last. At least he knew how to cut it into slices, the proper way. Vince was dead last to which he replied, "Next week we doing crab legs!"
 
Steelworth said:
Nice. I'll be asking you for tips then from time to time.

And I've never marinated a steak with Italian dressing, but I don't think vinegar and steak go together.
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It's weird. I only use the marinade on a London Broil (for beef that is,,,chicken and fish, yes)...you don't even taste the dressing though.
 
mightyguru said:
It's weird. I only use the marinade on a London Broil (for beef that is,,,chicken and fish, yes)...you don't even taste the dressing though.
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That AND flank steak. I grew up that way. For some reason I like flank steak with rice instead of baked potato.
 
BLITZ said:
think he means Sutton Smith
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OH that Sutton.

Steelers lost a special teams guy in DHB, so there is some spots open. Plus that Sutton is outside and dirty red inside.

But there is room for both.
 
Grill-master is so 2000's, the real deal is BACON-BEAST, which I happen to be. I'm schooled in the old fashion, way back ways along to current. My specialtie rolls on the MANY different Bacon Cookers I'm affiliated with both using and knowledge of making the actual cooker and bacon on the cooker per event it's being made. All the way from the Piano-sizzler to the open air Beacon modified Bacon broiler. If you're out plowing the field or the Girlfriend / Mistress / Wife.......... I can make the Bacon majic happen and in a Timely fashion. No pork has been grown to big or to small to have it made into BACON. Don't get me started on the different infused Bacon such as Duacon (combination duck & bacon) and one of my favorite Bacon wrapped Bacon (just what it says).

So you see gentlemen, look for the Beacon as that is where I'm cooking the Bacon.






Salute the nation
 
Drink IRON City said:
Grill-master is so 2000's, the real deal is BACON-BEAST, which I happen to be. I'm schooled in the old fashion, way back ways along to current. My specialtie rolls on the MANY different Bacon Cookers I'm affiliated with both using and knowledge of making the actual cooker and bacon on the cooker per event it's being made. All the way from the Piano-sizzler to the open air Beacon modified Bacon broiler. If you're out plowing the field or the Girlfriend / Mistress / Wife.......... I can make the Bacon majic happen and in a Timely fashion. No pork has been grown to big or to small to have it made into BACON. Don't get me started on the different infused Bacon such as Duacon (combination duck & bacon) and one of my favorite Bacon wrapped Bacon (just what it says).

So you see gentlemen, look for the Beacon as that is where I'm cooking the Bacon.






Salute the nation
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I grilled some sausages up today wrapped in bacon.

Also some kielbasa too.

You have to have the right type of bacon to do wraps though, as some times just burn quickly...........
 
A Lucky's Market just opened up near me...that peppered bacon is stupid good. Meat candy.
 
Bobby Bufford said:
Then you probably don't grill many London Broils or flank steaks.
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I've grilled a few London Broils under the broiler, just never used Italian dressing. But since mightygriller said it's okay, I'll take your word(s) for it. I think your acid should be some fresh lemon juice & maybe the main part of the marinade -- soy, Worcestershire, olive oil, beef broth or hell, even Teriyaki, but to each their own. I've seen people use balsamic vinegar to using wine, mustard, tomato paste, garlic, brown sugar etc. I just think the vinegar aspect makes it a little sour for me. I'm thinking Italian dressing may be the way because London Broils shouldn't be so much work.
 
BLITZ said:
I grilled Bacon wrapped asparagus and bacon wrapped filets cooked them to mid. rare. the filets were 12 oz a piece. soaked some brats in Guinness I am still full.
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That sounds good, never tried the asparagus thing. I've done a lot of bacon-wrapped brussel sprouts (dip it in honey mustard or a good ranch dressing) and those are pretty good as well. Can't go wrong with Brats ever IMO.
 
BLITZ said:
I grilled Bacon wrapped asparagus and bacon wrapped filets cooked them to mid. rare. the filets were 12 oz a piece. soaked some brats in Guinness I am still full.
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Last time I put bacon on the grill I nearly burnt my house down. Never again, plus I think wrapping fillets in bacon is overrated and not needed, personal preference.
 
Bobby Bufford said:
Never again, plus I think wrapping fillets in bacon is overrated and not needed, personal preference.
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Thing about filet mignon is that even extremely tender, they're not overly flavorful. Bacon takes care of that. And Bobby, if you put your bacon on the grill, you put foil down first, right?
 
my ex-father-in-law would marinate a steak in italian dressing overnight. put in a ziploc bag, fill with dressing and let it chill. next day, throw it on the grill, open a beer. drink one beer, flip the steak and drink the next beer. ding - steak's done.
 
Steelworth said:
I've grilled a few London Broils under the broiler, just never used Italian dressing. But since mightygriller said it's okay, I'll take your word(s) for it. I think your acid should be some fresh lemon juice & maybe the main part of the marinade -- soy, Worcestershire, olive oil, beef broth or hell, even Teriyaki, but to each their own. I've seen people use balsamic vinegar to using wine, mustard, tomato paste, garlic, brown sugar etc. I just think the vinegar aspect makes it a little sour for me. I'm thinking Italian dressing may be the way because London Broils shouldn't be so much work.
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LB almost no work. Sometime I do "cross cut" each side to allow more marinade into the meat. Lately, LB have been on special here, like western PA 90's prices; you can get a massive piece of meat for under $10. It's a crazy value. I make sammies out of the left overs plus other dishes. Tremendous value. No, it's not as good as fillet but it's still steak and not like eating a shoe.
 
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