OT: The Menu 20 Captain Dave Poulin/ Cody Webster Steak edition

[Cody Webster]

Our turn to cook dinner at the lake tonight. Obviously it's tacos

 

[Lord Defect]

Alright I need a little help.
We are at the buttonwood grill in peddlers village, the burgers were awesome. I had a pretty solid beer, the menu said it was
Free Will - Bricklayer.
After lunch I went to free will and tried to get some and they claimed to never have heard of it before. Does anyone have any idea who may have made this beer?
There’s a bricklayer brewery but they don’t have a beer called free will.

 

[Starat327]

Alright I need a little help.
We are at the buttonwood grill in peddlers village, the burgers were awesome. I had a pretty solid beer, the menu said it was
Free Will - Bricklayer.
After lunch I went to free will and tried to get some and they claimed to never have heard of it before. Does anyone have any idea who may have made this beer?
There’s a bricklayer brewery but they don’t have a beer called free will.

Brick Layer - Free Will Brewing - Untappd

it exists. The person at free will is an idiot.

 

[Lord Defect]

Brick Layer - Free Will Brewing - Untappd

it exists. The person at free will is an idiot.

My man.

 

[Starat327]

We doing the thing today

 

[Starat327]

I sent this picture to my buddy and this is what he sent back:

 

[prototypical4thliner]

I sent this picture to my buddy and this is what he sent back:

View attachment 564297

This is an impressive flex.


Tell him to convert his truck to a smoker, it removes the middle man as it were.

 

[Starat327]

This is an impressive flex.


Tell him to convert his truck to a smoker, it removes the middle man as it were.

He does catering Jobs on the side/weekends out in MI. He's seriously considering one of the loke 25K trailer smokers and doing it full time.

 

[Starat327]

 

[Starat327]

 

[Magua]

Oh my god. Those look tasty. The food too.

 

[Starat327]

Oh my god. Those look tasty. The food too.

Check your inbox, my subscribers on OnlyHands got a special treat with this shoot.

 

[Surrounded By Ahos]

I sent this picture to my buddy and this is what he sent back:

View attachment 564297

Found the Costco member.

 

[Lord Defect]

Progress pic and payoff

 

[Tripod]

Progress pic and payoff
View attachment 564650View attachment 564649

Just love T-bone

 

[trostol]

i keep meaning to pick up Two Locals Brown Ale..but i am pretty against 16 bucks for a 4 pack

 

[blackjackmulligan]

Boneless beef flanken steaks. Any suggestion on best way to cook?

 

[dragonoffrost]

Boneless beef flanken steaks. Any suggestion on best way to cook?

Grill to Med Rare....montreal steak seasoning.

 

[Starat327]

Boneless beef flanken steaks. Any suggestion on best way to cook?

Flanks need to be cooked very lightly just by the sheer nature of the meat, if im not mistaken. I'd say a grill to a medium-rare at most if you want the true flavor of the meat. Grill it anywhere past that and you may as well have gone with a different cut.

 

[blackjackmulligan]

Flanks need to be cooked very lightly just by the sheer nature of the meat, if im not mistaken. I'd say a grill to a medium-rare at most if you want the true flavor of the meat. Grill it anywhere past that and you may as well have gone with a different cut.

What I did was make a teriyaki marinade. Sat for 6 hours. Cooked in oven at 225 for a few hours. Came out very tender. First time I ever had that cut.

Def look for other ways and will try above as this cut of meet is underrated imo.

 

[Starat327]

What I did was make a teriyaki marinade. Sat for 6 hours. Cooked in oven at 225 for a few hours. Came out very tender. First time I ever had that cut.

Def look for other ways and will try above as this cut of meet is underrated imo.

Its a very lean cut, so you either have to sear it and get it over with, or keep it at a very low temperature as to not let it get tough. Either way, i wouldnt take it above a 135 or so internal.

 

[blackjackmulligan]

Its a very lean cut, so you either have to sear it and get it over with, or keep it at a very low temperature as to not let it get tough. Either way, i wouldnt take it above a 135 or so internal.

Ever have beef or pork neckbones?

 

[Jack Straw]

Some pictures from our Feast of the Fourth:

My contribution (swordfish steaks marinated in Teriyaki marinade for the 2-legs, steaks for the 4-legs):

Sister made this, plus potato salad (not pictured):

Sister's beaux made the tart (for the 2-legs only):

And (also for 2-legs only):

 

[Cody Webster]

Some pictures from our Feast of the Fourth:

My contribution (swordfish steaks marinated in Teriyaki marinade for the 2-legs, steaks for the 4-legs):

View attachment 564837

Sister made this, plus potato salad (not pictured):
View attachment 564838

Sister's beaux made the tart (for the 2-legs only):

View attachment 564839

And (also for 2-legs only):

View attachment 564840

swordfish steaks look like sex

 

[Starat327]

Ever have beef or pork neckbones?

Negativo