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Steak Medium Rare
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Discussion Starter · #1 ·
I live in Texas = Grill , fine foods and spirits and family gathering's


Places i have cooked for

Morton's
Del Frisco's
Hooters :D

I hope my food pics make your tummy rumble
 

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...and here I thought, because of your screen name, you were a tin knocker

( sort of a roofer specializing in tin roofs, chimney flashing, gutters...).

Those T-Bones look delicious...
 

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Makes me hungry just looking at them.:cool:
 

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Steak Medium Rare
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Discussion Starter · #5 ·
I was getting the pit ready yesterday then had to go run a errand that took to long so I had to put everything away.

Those steaks look awesome, how were they?
I like to marinate my steaks the night before in a zip lock bag with a choice of beer


medium rare - very tasty

cheers !!!
 

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Steak Medium Rare
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Discussion Starter · #6 ·
...and here I thought, because of your screen name, you were a tin knocker

( sort of a roofer specializing in tin roofs, chimney flashing, gutters...).

Those T-Bones look delicious...
my Viet name is pronounced Ten like the Number ...


Thien ---> T ( H is silent) ien --- TinMan is much easier :rolleyes:
 

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The last ribs I grilled a few months ago
 

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Really?? eh .. it's like a big Shrimp or Crawfish tail , and if not properly cooked or grilled

will taste like rubber
Some of the best Tom Ive eaten was in Nha Trang Vietnam and cooked with with nuoc mam (fish sauce).
 

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Them is biscuits in the background mmmmmmmm good
Hahaha,these are biscuits.

Here in South Carolina we call them "Cathead Buscuits"



Here's the recipe and best cooked in a seasoned iron skillet.

Appalachian "Cat Head" Biscuit Recipe

Makes six large biscuits.
Ingredients:


  • 2 1/4 Cup All Purpose Flour*
  • 3/4 Teaspoon Salt
  • 1/2 Teaspoon Baking Soda
  • 1 Teaspoon Double-Acting Baking Powder
  • 1 Cup of Buttermilk, Milk, or Plain Yogurt
  • 4 1/2 Tablespoons Lard, Shortening, or Unsalted Butter
* See note above about flour types.
Preparation Instructions:

1. Preheat oven to 450 degrees Fahrenheit (230 degrees Celcius).
2. Mix the flour, salt, soda, and baking powder together in a medium-sized mixing bowl.
3) Add the lard, butter, or shortening a piece at a time, then mix it into the dry mixture thoroughly with a pastry cutter or two butter knives slicing in a scissor fashion. The finished mixture should have the consistency of course-ground cornmeal.
4) Now comes the tricky part--the mixing. Make a well in the center of the dry mixture and add all of the milk. Using a spoon, stir the mixture. Pay special attention to scraping the edges of the bowl so that the dry flour there has a chance to get wet. You only want to stir until the milk is incorporated into the dry mix and there are no large areas of powdery flour remaining. Don't over-mix here. The dough after mixing should be lumpy, sticky in places, and a bit shaggy in the driest areas. Using your hands, leave the dough in the bowl and carefully knead it about three times. Just lift it out as best you can, fold it in half, then press it down. You may want to sprinkle some flour over it to keep your hands from getting coated.
5) To make "cat head" biscuits (so called because they are large--about the size of a cat's head), simply pinch off a ball of dough about 2 1/2 inches across and pat it into a thick patty. Put the shaped biscuits into a stoneware pie plate or large cast iron skillet (or on a cookie sheet). Bake for 15 minutes or until the tops of the biscuits are a light golden brown.
6) Serve with butter, jam, honey, ham gravy, sausage gravy, sawmill gravy, or whatever your favorite biscuit topping is.
 
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