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  1. #27
    Join Date
    Mar 2005
    Location
    burlington county n.j.
    Posts
    9,642
    Quote Originally Posted by bustawrench1 View Post
    I used to go to the one on Pennypacker Dr, about an 1/8 of mile off 130.

    I lived up the road a bit in Cooperstown Apts on Cooper St, almost 20 years ago. Used to make munchie runs there as often as we could find somebody sober enough to make the run. Killer cheese steaks, great hoagies..........only problem was it takes 3 people to eat one.

    They've got one near me, in Berlin. Never been there, heard it's good.......I think I just came up with the plan for dinner tonight!

    i grew up in edgewater park........

    back in my glory days i could polish off a large cheese steak hoagie by myself....


    had to do it on a weekend cause there was no way i could go back to work after that..........

  2. #28
    Join Date
    Apr 2007
    Location
    Philadelphia
    Posts
    2,192
    Quote Originally Posted by t527ed View Post
    i grew up in edgewater park........

    back in my glory days i could polish off a large cheese steak hoagie by myself....


    had to do it on a weekend cause there was no way i could go back to work after that..........
    Yes that is the downfall.
    I hit Abner's steaks up the other day at lunch at 38th and chestnut, They have great steaks but after i was done i didn't even want to leave the booth let alone finish working on the heat pump i had to look at next
    Its rare i eat a big lunch but when your working on a roof next to a place thats known for great food, The exhaust fan smell pulls you right in

  3. #29
    Join Date
    Nov 2004
    Location
    White Lake, MI
    Posts
    973
    Ribeyes or porterhouse are may favorite

    The key is to undercook them slightly, take them off the grill and let them rest 10 minutes covered.

    We used to eat sirloins once a month when I was a kid, it's all we could afford then. We used to fight over the fat - Dad usually won.

  4. #30
    Join Date
    Mar 2006
    Location
    OK
    Posts
    2,144
    I thought I'd let ya'll know, I had never had a porterhouse steak until I had one on the recommendations I have read on this thread.

    On the rare occasions I went to a steak house, a porterhouse either wasn't offered or was above my budget. Butchers are few and far between so I have to buy most of meat from a local grocery store that does a pretty good job but I don't recall seeing that cut there either.

    My church men's ministry had a 'Meat at the Church' and we all brought meat to grill and just hang out together. Dudes being dudes was a good way to describe it. I went to a butcher and bought a porterhouse steak for this event. WOW!!!! THAT WAS GOOD!!!!!

    I had the steak in some marinade when I took it to the chuch and when I got it out of my truck, some of the marinade spilled across my seat and floor. Now my truck smells like steak. All in all, not a bad outcome.
    Never knock on Death's door. Ring the bell and run, he hates that.

    Views expressed here are my own and not neccessarily those of any company I am affiliated with.

  5. #31
    Join Date
    Dec 2006
    Location
    Middle Tennessee
    Posts
    11,347

    *

    i get the THICK cuts of ribeye from the butcher

    there about 2 inches thick

    preheat grill to 550 degrees, coat steak heavily with Pappy's sissy sauce

    slap steak on grill both sides loaded with the pappy's sissy sauce

    4 minutes on 1 side recoat with sauce

    flip steak, 4 minutes on the other side recoat with sauce

    flip steak, 4 minutes on the other side recoat with sauce

    flip steak 4 more minutes and its done to medium rare perfection!

    trust me homeboys and girls its the mac daddy of all bad ass steaks

    enuff said!



    .

  6. #32
    Join Date
    Apr 2007
    Location
    Philadelphia
    Posts
    2,192

    Pappy's sissy sauce

    Call me a pappy sissy but i cant eat a steak with pink in it. I prefer it charred but i know this takes away the juice. So i know how to cook them where the pink is gone but its still tender and juicy.
    So whats that sauce all about?? spicy tangy????

  7. #33
    Join Date
    Jan 2004
    Location
    Here and there
    Posts
    4,799
    No name calling here . You like what you like, A good cut of beef cooked over 125 degrees for me is a waste of a steak
    i belong to peta ... people eating tasty animals. all my opinions are just mine.

  8. #34
    Join Date
    Mar 2008
    Posts
    118

    Strip Loin

    Don't overlook a nice Strip Loin trimmed close and cut thick, oiled with rosemary and salt done over lump charcoal. Sometimes you can't do better than homemade.

  9. #35
    Join Date
    Jan 2004
    Location
    Here and there
    Posts
    4,799
    Quote Originally Posted by d_griff View Post
    Call me a pappy sissy but i cant eat a steak with pink in it. I prefer it charred but i know this takes away the juice. So i know how to cook them where the pink is gone but its still tender and juicy.
    So whats that sauce all about?? spicy tangy????


    Sear the outside in the grill then microwave in a covered dish. Since the microwave cooks from the inside out this should work well for you. Also let it "rest " for 10-15 minutes before carving
    i belong to peta ... people eating tasty animals. all my opinions are just mine.

  10. #36
    Join Date
    Oct 2002
    Location
    Florida Panhandle
    Posts
    4,256
    Quote Originally Posted by Andy Schoen View Post
    A finely grilled filet mignon with a bacon strip around it, and a fine cabernet sauvignon to go with it.

    But ribeyes and a two buck chuck will work in a pinch.
    Das ist schoen...

    Roy
    "The perfect Totalitarian State is one where the political bosses, and their army of managers, control a population of slaves, who do not have to be coerced, because they love their servitude"

  11. #37
    Join Date
    Dec 2006
    Location
    Middle Tennessee
    Posts
    11,347

    *

    Quote Originally Posted by jpb2 View Post
    Sear the outside in the grill then microwave in a covered dish. Since the microwave cooks from the inside out this should work well for you. Also let it "rest " for 10-15 minutes before carving

    a good peice of meat in the microwave ought to be against the law

    the pappy's sissy sauce, go ahead and laugh at the name

    but its a sweet/hickory flavor sauce!



    .

  12. #38
    Join Date
    Jan 2004
    Location
    Here and there
    Posts
    4,799
    No sauce belongs on a good piece of meat. He wanted a solution to no pink in beef ( BLASPHEMY ) I provided it.
    i belong to peta ... people eating tasty animals. all my opinions are just mine.

  13. #39
    Join Date
    Jun 2008
    Location
    Nasty Natty
    Posts
    46
    We do it a bit different here in the Natty as far as cooking the steak, which I'll get to in a minute. As far as selection goes imo the FM is the king of all cuts and is best and cheaper if bought in the loin form for around 97 dollars at the butcher. You can cut your own from the loin for dinner and put the rest in the fridge or freezer for later.
    Back to cooking...I take a BI skillet heavily coated with grape seed oil and super heat it direct over coals for 10 to 15 minutes. After seasoning the steaks with Bad Byron's Butt Rub and other seasonings I take the skillet off direct heat and add the steaks to the hot pan over indirect heat. In place of the skillet over the hot coals I place a wood chip pan with Apple or Cherry wood chips. Five to ten minutes a side will do depending on how you like your moo cow done.

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