Hey Now, You’re An A1lstar • Page 367

KC isnt garbage yll lol

 

we know. we're just trolling dylhole

 

@dadbolt
Take a good quality filet steak and wrap it in plastic wrap, freeze it for 30 minutes-hour. Pull it out. Slice it as thin as you can, either on a mandolin, with a very sharp knife, or on a meat slicer. Take your slices and pound them thin, like you're making chicken parm. Lay them out on a plate in a circular, slightly overlapping pattern. Take some baby arugula and toss lightly with good extra virgin olive oil, a squeeze of lemon, and salt & pepper. Put that in the center of the plate. Shave some aged parmigiano-reggiano over top. Grill some ciabatta or baguette and serve it all together.

 

you put meat on a mondolin??

Mumford's Steakhouse

 

Some customer just came in wearing a fucking minion shirt. I’m heated

 

Burnt ends are a product of bbq innovation. they are bestowed upon us by the gods of bbq, the best minds in meat smoking, the geniuses of grilling. what's so amazing about burnt ends is that they were originally not even the purpose of the beef brisket. they were, as bob ross would say, a happy accident.

during the dawn of bbq, the cuts of fat from the beef brisket were actually considered waste, and given out for free as sides. It didn't take long before pitmasters in KC realized that these fatty cuts were actually better than rib tips for charring and absorbing flavor from the gristle. pitmasters began to double smoke those cuts, hence the "burnt" part of burnt ends.

Burnt ends took off as a bbq delicacy almost immediately. Arthur Bryant's was one of the first establish bbq restaurants in KC to serve burnt ends as a main dish, featured on a hamburg bun. Maybe other KC restaurants and even other regional bbq traditions have taken up the burnt ends dish, offering their own unique spin on the staple. These styles can be anywhere from a dryer, crispier style that is drowned in sauce to a fattier and juicer cut best served on a bun to soak up the grease.

Without a doubt, the burnt end is an american style world famous bbq dish, sure to satisfy and impress bbq newcomers and staunch snobs of all varieties.

If you are able, KCPT did a great documentary on the burnt end.

 

Meet the Ribeye Cap, the Tastiest Cut on the Cow

Every butcher/chef knows that the rib cap is the best cut on the whole cow. Bone-in filet is fantastic. But it's not as great. The price is higher because demand is higher, because people don't know what they're talking about.

 

This needs more attention, I laughed out loud at work

 

At least wait 'til they're full grown to toss them around. Poor baby arugula never stood a chance

 

Wow I did something good

 

Ive never had anything better than chateaubriand.

I also would struggle to believe (nor have I witnessed) any steakhouse could go real toe to toe with Bob’s or Al Biernat’s in Dallas.

 

agree to disagree

 

one of mine heard "gary" lol

 

this gif needs to be made not just upside-down, but in reverse as well

 

welcome to flavortown

 

jacob!

 

Did the beard tickle you?

 

That fucking gif will be the death of me, I promise you that

 

it's the most upsetting thing on this goddamn website

 

My great aunt passed away last week because of it. Hang in there, buddy.

 

Thank you, that means a lot.

 

I love everything about this.