which cattleman's? have you ever had the 72 oz challenge? it's from a place, anyways, the most meat I've ever finished in a sitting is 60oz, with a potato, and a little bit of someone's burger. MAN I LOVE MEAT!!!
40 oz. of steak for 20.00 , man I gotta move there!
I tell the waitress that I want my steak as rare as the kitchen will cook it, and they almost never get it rare enough. I guess I enjoy the taste of the meat more than the taste of the charcoal/grill/griddle/salamander/whatever they cook it on.
And as for the meat=yuck people out there, i used to be one of you, i was a vegetarian for just under a decade.
Yup, that settles it, good butcher across the street, thick cut strip steak, a lil salt and a lil pepper, and wave it over the grill for a few seconds, thats whats forr dinner tonight!
I tell the waitress that I want my steak as rare as the kitchen will cook it, and they almost never get it rare enough. I guess I enjoy the taste of the meat more than the taste of the charcoal/grill/griddle/salamander/whatever they cook it on.
And as for the meat=yuck people out there, i used to be one of you, i was a vegetarian for just under a decade.
Yup, that settles it, good butcher across the street, thick cut strip steak, a lil salt and a lil pepper, and wave it over the grill for a few seconds, thats whats forr dinner tonight!
FlashG
Platinum Member
- Dec 23, 1999
- 2,709
- 2
- 0
Mass quantities index:
Protein = (1) 40 oz steak (restaurant of your choice)
Roughage = (1) California Redwood tree (Forest of your choice)
My steak list:
Best overall = 3? oz. medium well in a Chicago restaurant on Wabash Street. They had real waiters a giant potato and a full size loaf of fresh baked bread.
Most outrageous = Regular 20 oz with all the fixings in a restaurant/bar located someplace (Hoffman?s?) out of Wausau Wisconsin. We had a busload of engineers that they served in about (1) hour. They also had a 40 oz in (1) hour for free special. They were the only thing on a farm cross road other than corn farms. I think we massacred a whole herd of cows They had ads posted in the foyer for used cows.
Most romantic = 30th wedding anniversary dinner. Wife & I at a river side table looking out at the Jacksonville Main street bridge lights at Ruth Chris. I only had a 16 oz but great service, wine and after dinner activities
Most frequented = Outback 20 oz Melbourne or Flows (s/p) fillet. They have great salads.
Sigh burp
Protein = (1) 40 oz steak (restaurant of your choice)
Roughage = (1) California Redwood tree (Forest of your choice)
My steak list:
Best overall = 3? oz. medium well in a Chicago restaurant on Wabash Street. They had real waiters a giant potato and a full size loaf of fresh baked bread.
Most outrageous = Regular 20 oz with all the fixings in a restaurant/bar located someplace (Hoffman?s?) out of Wausau Wisconsin. We had a busload of engineers that they served in about (1) hour. They also had a 40 oz in (1) hour for free special. They were the only thing on a farm cross road other than corn farms. I think we massacred a whole herd of cows
They had ads posted in the foyer for used cows. Most romantic = 30th wedding anniversary dinner. Wife & I at a river side table looking out at the Jacksonville Main street bridge lights at Ruth Chris. I only had a 16 oz but great service, wine and after dinner activities
Most frequented = Outback 20 oz Melbourne or Flows (s/p) fillet. They have great salads.
Sigh
burpOriginally posted by: FlashG
Mass quantities index:
Protein = (1) 40 oz steak (restaurant of your choice)
Roughage = (1) California Redwood tree (Forest of your choice)
My steak list:
Best overall = 3? oz. medium well in a Chicago restaurant on Wabash Street. They had real waiters a giant potato and a full size loaf of fresh baked bread.
Most outrageous = Regular 20 oz with all the fixings in a restaurant/bar located someplace (Hoffman?s?) out of Wausau Wisconsin. We had a busload of engineers that they served in about (1) hour. They also had a 40 oz in (1) hour for free special. They were the only thing on a farm cross road other than corn farms. I think we massacred a whole herd of cows
Most romantic = 30th wedding anniversary dinner. Wife & I at a river side table looking out at the Jacksonville Main street bridge lights at Ruth Chris. I only had a 16 oz but great service, wine and after dinner activities
Most frequented = Outback 20 oz Melbourne or Flows (s/p) fillet. They have great salads.
Sigh
Wow, a 30th wedding aniversary. I didn't think we had people that old here
Or people that old that did..err...after dinner ac....uhh...nevermind.BTW, if any of you go to outback, try a steak/burger with full-contact seasoning, or try your prime rib seasoned and seared. Muy excellente.
FlashG
Platinum Member
- Dec 23, 1999
- 2,709
- 2
- 0
Originally posted by: PsychoAndy
Originally posted by: FlashG
Mass quantities index:
Protein = (1) 40 oz steak (restaurant of your choice)
Roughage = (1) California Redwood tree (Forest of your choice)
My steak list:
Best overall = 3? oz. medium well in a Chicago restaurant on Wabash Street. They had real waiters a giant potato and a full size loaf of fresh baked bread.
Most outrageous = Regular 20 oz with all the fixings in a restaurant/bar located someplace (Hoffman?s?) out of Wausau Wisconsin. We had a busload of engineers that they served in about (1) hour. They also had a 40 oz in (1) hour for free special. They were the only thing on a farm cross road other than corn farms. I think we massacred a whole herd of cows
Most romantic = 30th wedding anniversary dinner. Wife & I at a river side table looking out at the Jacksonville Main street bridge lights at Ruth Chris. I only had a 16 oz but great service, wine and after dinner activities
Most frequented = Outback 20 oz Melbourne or Flows (s/p) fillet. They have great salads.
Sigh
Wow, a 30th wedding aniversary. I didn't think we had people that old here
BTW, if any of you go to outback, try a steak/burger with full-contact seasoning, or try your prime rib seasoned and seared. Muy excellente.
Yup PsychoAndy we actually do the "..err...after dinner ac....uhh...nevermind" on occasion. BTW, we just celebrated our 34th last Nov. 30th.
And I definitely will try out the s/b & ribs in the future.
Originally posted by: zaph
40 oz. of steak for 20.00 , man I gotta move there!
I tell the waitress that I want my steak as rare as the kitchen will cook it, and they almost never get it rare enough. I guess I enjoy the taste of the meat more than the taste of the charcoal/grill/griddle/salamander/whatever they cook it on.
And as for the meat=yuck people out there, i used to be one of you, i was a vegetarian for just under a decade.
Yup, that settles it, good butcher across the street, thick cut strip steak, a lil salt and a lil pepper, and wave it over the grill for a few seconds, thats whats forr dinner tonight!
I went with a friend of mine and he had it medium-rare (same size as mine). He originally requested to be introduced to the cow before eating it--that's how rare he wanted it. I had a bite of his steak and didn't really like seeing the red in the meat...I still think mine tasted better
:QOriginally posted by: zaph
40 oz. of steak for 20.00 , man I gotta move there!
I tell the waitress that I want my steak as rare as the kitchen will cook it, and they almost never get it rare enough. I guess I enjoy the taste of the meat more than the taste of the charcoal/grill/griddle/salamander/whatever they cook it on.
And as for the meat=yuck people out there, i used to be one of you, i was a vegetarian for just under a decade.
Yup, that settles it, good butcher across the street, thick cut strip steak, a lil salt and a lil pepper, and wave it over the grill for a few seconds, thats whats forr dinner tonight!
I can see people eating their steaks medium rare but you're just asking for E. Coli or something man...
HI FIVE TO A RARE LOVING BRETHREN!!!
WOOO HOOO!!!
E. coli is not likely from a rare steak. now a rare burger that's a different story. If you've been in the food industry you'll know that the steak is well taken care of. Unlike the garbage from mcdonalds or jack in the crack. Anyways, gotta love the RARE!!!!!!!!!!!!!! WOOO HOOOO
Man, that is one steak house I haven't tried. How is ruth's Chris, there is one here in San Francisco, but I enjoy Harris'. Anyways, we need to continue thsi topic. lol.
I'm gonna have an eating contest for my copmany soon, and have a great time of eating and hanging out!!
WOOO HOOO!!!
E. coli is not likely from a rare steak. now a rare burger that's a different story. If you've been in the food industry you'll know that the steak is well taken care of. Unlike the garbage from mcdonalds or jack in the crack. Anyways, gotta love the RARE!!!!!!!!!!!!!! WOOO HOOOO
Man, that is one steak house I haven't tried. How is ruth's Chris, there is one here in San Francisco, but I enjoy Harris'. Anyways, we need to continue thsi topic. lol.
I'm gonna have an eating contest for my copmany soon, and have a great time of eating and hanging out!!
Amen Buffdaddy!
IF you eat a rare steak, and you're gonna know how fresh it is/was, and if the meat looks/smells/feels/tastes the least bit funky, back it goes, and most likely i will never eat at that restaurant again.
What the earlier poster said about the parts they save for well done, well, its all true, and then some.
Read the book "Kitchen Confidential" by Anthony (Tony) Bourdain, this guy is a 3star chef in NYC, who knows his stuff, and doesn't pull any punches telling people about a lot of the food industry's (very) dirty little secrets.
I worked as a butcher for a few years, one look at a store's meatroom can tell you a LOT about thier meat and thier handling. I am sensible, I know that meat can be dangerous, and I have seen grocery store meat counters that i wouldn't touch a thing from. I know the guy who cuts my meat, what to look for when shopping, and how to handle food safely.
Yes there is a risk in eating rare steak, but hey, there is a risk in eating raw fish in sushi too. Eat , enjoy, and if all else fails, there's always immodium!
IF you eat a rare steak, and you're gonna know how fresh it is/was, and if the meat looks/smells/feels/tastes the least bit funky, back it goes, and most likely i will never eat at that restaurant again.
What the earlier poster said about the parts they save for well done, well, its all true, and then some.
Read the book "Kitchen Confidential" by Anthony (Tony) Bourdain, this guy is a 3star chef in NYC, who knows his stuff, and doesn't pull any punches telling people about a lot of the food industry's (very) dirty little secrets.
I worked as a butcher for a few years, one look at a store's meatroom can tell you a LOT about thier meat and thier handling. I am sensible, I know that meat can be dangerous, and I have seen grocery store meat counters that i wouldn't touch a thing from. I know the guy who cuts my meat, what to look for when shopping, and how to handle food safely.
Yes there is a risk in eating rare steak, but hey, there is a risk in eating raw fish in sushi too. Eat , enjoy, and if all else fails, there's always immodium!
BEEF TAR TAR MAN!!! WOO HOO!!! om gosh. I just love steak, and all it's cuts. hmmm..... if you ever come into san francisco, Steak on me. woooo hoooooo!!!!!! YEAH PORTERHOUSE ROX!!! PRIME RIB!!!! aHHH!!!
Anubis
No Lifer
Seriously... I had 2 16oz Kobe steaks before but once you start measuring meat in pounds whats another half a pound?
bigdog1218
Golden Member
- Mar 7, 2001
- 1,674
- 2
- 0
Originally posted by: N8Magic
Originally posted by: N8Magic
I bet I could eat the 72oz. steak in two hours.
Wish we had a Cattleman's here.
Usually the time limit for eating a 72oz steak is one hour
[/quote]Oh heh.. I saw it on the Best of on the Food Network forget exactly where the place is.
ANOTHER HIGH FIVE TO A RARE MEAT EATING BROTHA w000 h000!!!!! RARE MEAT... yummm....
time to go get some now, lol
BigDog1218, welcome to the still-mooing steak club.
A japanese place the next burg over makes an awesome steak tataki appetizer. Basically you get a 4oz tenderloin barely grilled, maybe 1/16th inch of brown on the outside, sliced paper thin and server on a bed of superfine shredded chineese cabbage and covered in a tart-sweet ponzu sauce.
And do i hear hints of TheEvil1 joining our "it jumps when you poke it with a fork" steak club?
Edited for spalling
A japanese place the next burg over makes an awesome steak tataki appetizer. Basically you get a 4oz tenderloin barely grilled, maybe 1/16th inch of brown on the outside, sliced paper thin and server on a bed of superfine shredded chineese cabbage and covered in a tart-sweet ponzu sauce.
And do i hear hints of TheEvil1 joining our "it jumps when you poke it with a fork" steak club?
Edited for spalling
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