Shorts

That sounds kinda good. (I'm thinking if that awesome duck plate I had at the swanky steak house for our anniversary this year)

I've got a top sirloin thawing now and some sangria from a box in the fridge. Guess that's a start?

Tallguy67

I am sure you can make that work Shorts. Top Sirloin isnt my favorite steak anymore, but I sure love sirloin as roasts. We are stuck on tenderloin, strip and ribeye for steaks these days.

Shorts

Same here, it's not one of my faves but its in the freezer. Last night I had tri tip on the grill. Tri tip is good piece for the price. I used to be cheaper but I'll take it when I can get it.

I think I'm going to chop this one up and do some kind of asada or stew. Been dreary around here and craving some kinda comfort food. That ought to tender it up a little bit.

Tallguy67

Shorts - check the recipe I put in the recipe thread yesterday. We use tri- tip for that and it is AMAZING. It is one of our favorite dinners of all time.

Bark

Hey! Good call on the wine Shorts.
Werent they drinking box wine during the ceremony in Shakespeare's The Taming of the Shrew?

Totallyrad

Some folks use it for hair gel.

Tri-tip is wonderful on the grill!

Evening all.

Shorts

lol very likely


Yes it is. Last night's was accompanied by a baked potato

Totallyrad

Yum!!!!!!

Red3quarter

Wife's favorite steak is Sirloin but lately her favorite is now strip or t-bone steaks. Mine is T-bone/porterhouse or ribeye. Had a t-bone last night for dinner.


Scott, glad you like the picture on the Gen station.


Evening DTR, spent the day working on my brothers 06 Dakota and trying to find a place that sold Oxygen that was open today. Got the new balljoints and upper control arms in and the truck. Had to use the hot wrench a few times and ran out of oxygen so we spent about 1 1/2 hrs driving around before we found a place that we could get a new bottle. The lower balljoints were completely shot, they were the originals w/ 106k on them. The Upper control arms/balljoints were ok but were far from being worn out so they got replaced. Tie rods and hubs were still nice and tight.

Relaxing tonight and enjoying a few brews.

Bark

Same here. Trying to find a good porterhouse is getting harder to do. Guess they make more money making it into Tenderloin and NewYork
I like a T-bone because when cooking the bone adds something to it but my favorite is a one and a half inch porterhouse.

Between you, Shorts, cougar and Tallguy67 im getting hungry.

Tallguy67

T-bone / Porterhouse are good but they are just very expensive strip steak and tenderloin together. I prefer them a bit more divided and cooked for their respective traits.

Then again, good beef, seasoned well and grilled properly is good food. I am not and won't ever be a food snob. Give me a blade steak cooked on an exhaust manifold of a Chevy 350 with a double barrel Holley before you make me pay $50/lb for ground Kobe beef......

Tallguy67

The sun is most of the way around this big blue marble. It might not be quite time to shut down the breakroom yet, bit we are getting close. Based on time zones, Bark and Cougar are prime candidates to shut this one down for the week. Following the time zone based logic, Slevhansen should start up the new one. Then again, he might feel that being officially associated with all of us might have legal consequences in the future........

Have a good 'un ladies and gents.

jhenson

Well, it's obvious that no one is up yet to enjoy my much talked about coffee. Up and Adam folks!!!!! Soon as the breakroom opens this morning someone needs to be sure and transfer the morning joe. Gotta get back to work. Later ya'll.