-
-
I had outstanding red snapper meuni?re. Into 2nd bottle of wine.. go noles
-
Originally Posted by
Coldsleeve Jr.
Cowboy ribeye and filet 2.25" thick. Just put on grill. With these thick ass steaks I've been reverse searing by turning far left burner on medium and steak on right side. Flip every 6 min until about 120 internal, then sear both sides with all burners on high w lid open. Perfect every time. Jack on the rocks.
Nice looking steaks, dude. Love the product placement in the background too, lol. Got my dad that exact same glass for Christmas last year.
-
Went to Moran's for dinner. I had already started dismembering the soft shell at pic time
-
Tomahawk ribeyes...
IMG_4245.jpg
Why do I have such tiny pictures of my big meat?
-
I haven't done a lick of cooking this weekend, but I have visited a couple of my favorite restaurants. Blackened tripletail tacos at Trapani's and Harbor Omelet at Bacchus on The Beach. Enjoying a variety of beers today.
-
My dad got home from Key West Friday and overnighted some yellow tail snapper he caught to his house. We did a family Father's Day dinner of filet, yellow tail snapper, roasted potatoes, grilled tomato, and saut?ed spinach
-
Originally Posted by
SpeckleDawg
I haven't done a lick of cooking this weekend, but I have visited a couple of my favorite restaurants. Blackened tripletail tacos at Trapani's and Harbor Omelet at Bacchus on The Beach. Enjoying a variety of beers today.
Nothing wrong with skipping on cooking for Trapani's and Bacchus
-
Junior Member
Originally Posted by
BeastMan
My dad got home from Key West Friday and overnighted some yellow tail snapper he caught to his house. We did a family Father's Day dinner of filet, yellow tail snapper, roasted potatoes, grilled tomato, and saut?ed spinach
This is beautiful
-
Originally Posted by
Spiderman
You have peaked my interest with the BBQ fried Oysters..... describe please
Originally Posted by
Bully13
Hear hear
Oysters are marinated in a house made BBQ sauce, then buttermilk-battered and flash fried. Served over the top of red slaw, topped with a light brie melt and drizzled with a white bbq sauce and garnished with green onion. That's all that I know (or all I think I know anyway) They are magnificent!
-
Member
Originally Posted by
Coldsleeve Jr.
Cowboy ribeye and filet 2.25" thick. Just put on grill. With these thick ass steaks I've been reverse searing by turning far left burner on medium and steak on right side. Flip every 6 min until about 120 internal, then sear both sides with all burners on high w lid open. Perfect every time. Jack on the rocks.
that looks amazing!!
-
In laws came over to hang out and swim yesterday. Never notice how your everyone's favorite relative until you get a pool installed. Burgers and boring stuff on the grill.
Posting Permissions
- You may not post new threads
- You may not post replies
- You may not post attachments
- You may not edit your posts
-
Forum Rules
Disclaimer: Elitedawgs is a privately owned and operated forum that is managed by alumni of Mississippi State University. This website is in no way affiliated with the Mississippi State University, The Southeastern Conference (SEC) or the National Collegiate Athletic Association (NCAA). The views and opinions expressed herein are strictly those of the post author and may not reflect the views of other members of this forum or elitedawgs.com. The interactive nature of the elitedawgs.com forums makes it impossible for elitedawgs.com to assume responsibility for any of the content posted at this site. Ideas, thoughts, suggestion, comments, opinions, advice and observations made by participants at elitedawgs.com are not endorsed by elitedawgs.com
Elitedawgs: A Mississippi State Fan Forum, Mississippi State Football, Mississippi State Basketball, Mississippi State Baseball, Mississippi State Athletics. Mississippi State message board.
Reply With Quote
