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  1. #21
    Join Date
    Feb 2007
    Location
    Raleigh
    Quote Originally Posted by OldPhiKap View Post
    Only counts if you were out there is shorts, a “Kiss the Chef” tee shirt, and a natty light.
    I'd say he gets the award even if he had one of Lawson's Finest Liquids or something new from The Alchemist.

    *Extra credit, too, for grilling any meat from the sheep family.
    [redacted] them and the horses they rode in on.

  2. #22
    Join Date
    Nov 2007
    Location
    Vermont
    Quote Originally Posted by devildeac View Post
    I'd say he gets the award even if he had one of Lawson's Finest Liquids or something new from The Alchemist.

    *Extra credit, too, for grilling any meat from the sheep family.
    I was afraid my hand would stick to the beer can, so I left the Heady Topper inside. Now it's even colder, -14, bright sunshine, crisp!

  3. #23
    Join Date
    Feb 2007
    Location
    Raleigh
    Quote Originally Posted by budwom View Post
    I was afraid my hand would stick to the beer can, so I left the Heady Topper inside. Now it's even colder, -14, bright sunshine, crisp!
    "You'd have to pry my cold, dead hands off my Heady Topper."
    [redacted] them and the horses they rode in on.

  4. #24
    Join Date
    Feb 2007
    Location
    Raleigh, NC
    Quote Originally Posted by thedukelamere View Post
    I know it's beef wellington and not steak, but the sentiment remains the same...


    Attachment 8905
    Quote Originally Posted by cato View Post
    Very nicely done. As far as meat temps go, I long ago learned that the best approach is to listen to your guests and give them what they want, instead of trying to dictate the right way to eat. It is great when you can figure out one item that will please different tastes.
    Pretty good advice here. With steak, it's probably just a good idea to cook some chicken or cheeseburgers for people that want it well done so you don't have to ask them to leave your house as that can get a bit awkward.

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