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Cooking up the other strip.


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I gotta say, I'm kinda hating you right now, I can smell that steak burning on the grill.
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Burning? No way. Only spent about 90 seconds per side. And it turned out really fucking good.
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You know what I meant. Now pass me a plate.
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Sorry, thought you were saying I was overcooking it! My bad, man.
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Nope, would plow, don't even need sides.

Hy-Vee has Baby Back Ribs for $1.98 a pound and Kansas City Strip Steak for $3.98 a pound this week. I'm gonna be doing some grilling this weekend.
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Damn, that's dirt cheap!
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That stuff is so fucking good! Yuuuuum!!!
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I know, I need a bigger freezer.
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That's good. 'cause we didn't make any. :-)
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in thread poll: do you store your condiments in the pantry or fridge?

(i was amazed at the fact here (opened) condiments are stored at room temp. all i can recall back in kansas was all that stuff was stored in the fridge. salad dressings, tomato sauce, bbq sauce, mustards etc.)

was just curious as to how ill informed i was about certain storage of certain food items. :-)
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Mayo, ketchup, mustard, horseradish, relish etc etc in the fridge. I put my hot sauces in the pantry. Am I doing it right?
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Fridge. I keep soy sauce in the pantry.
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I keep teriyaki and soy sauce in the fridge. Hmm.
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