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Discussion in 'The Lounge' started by MTBstud12, Jan 31, 2008.
I cooked a fvcking killer steak on the george foreman tonight..
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Did you cover it with a light coat olive oil, salt, and pepper?
Geo. Foreman grill... killer steak? Unpossible.
But hey, whatever makes you feel good, eh?
<---------struggling college kid....deserves a break
i did not. I take it that's a recommendation? I shall try it sometime. I used a rub tonight
Uh... back in my school days, a great meal meant we had access to boiling water - otherwise we ate our ramen raw - like the struggling college students we were.
Oh the days! Days like that swing around every so often.. Survived off ramen for a week once!
You haven't survived until you've survived on K-rations.
What one does after one's steak should be kept to oneself
MREs are great..
Next time, fire up the GF grill and cook you some
they come with thier own cooking pouch now.
i heard good things about covering food with olive oil , it brings out the flavor or something ? i have to try it.
Yeah, sure they are.
That "Country Captain Chicken" or "4 fingers of death" are just as likely to kill you as keep you alive.
I'd root through the case to find the jambalaya...not too bad..
A friend brought some to trailwork once. It was a breakfast one with corned beef hash, 1 ea. I barely made it to the crapper on getting home.
MRE's may be OK, but K-rations sucked. The ones I had were left over from Viet Nam.
Did you get the little "John Wayne" opener with them? That thing rocked! But after crawling around doing infantry training with that thing attached to my dog tags, I have a permanent scar.
We just used our camping stoves. I only got fine once for using mine.
i grill multiple times a week. unless a cut of meat has been marinated, i always use olive oil. it helps the outer most portion of the meat stay moist, while getting cooked soon enough to lock in the moisture on the inside of the meat. i ever put olive oil and pepper on kielbasa and sauasages when i grill them; keeps the casings from bursting in the heat.
salting a meat when you cook it helps draw the juices to the surface, also getting more flavor (i think this is the point of it). regardless, the only time i salt meat is when i use a chuck roast to make chili - and oh sh*t is it good. ( my chili recipe also includes beer).