Rogue_Alphonse Posted April 14, 2017 Share Posted April 14, 2017 Every time I eat one of these bloody things, I always get a beer to go with it and don't touch the damn beer until I am done eating, excluding being out at a restaurant. Or like with wings, I'll get say a dozen hot wings, and eat 11 of them, wipe my hands and face, FINALLY take a sip of that cold goodness, and then eat the last wing Link to comment Share on other sites More sharing options...
Houdini Splicer Posted April 14, 2017 Share Posted April 14, 2017 Every time I eat one of these bloody things, I always get a beer to go with it and don't touch the damn beer until I am done eating, excluding being out at a restaurant. Or like with wings, I'll get say a dozen hot wings, and eat 9 of them, wipe my hands and face, FINALLY take a sip of that cold goodness, and then eat the last wing Delmonico... *drools* Link to comment Share on other sites More sharing options...
little_girl_lost Posted April 14, 2017 Share Posted April 14, 2017 shouldn't there be 3 wings left if you ate 9 of them? Link to comment Share on other sites More sharing options...
Ginguy Posted April 14, 2017 Share Posted April 14, 2017 Which Delmonico steak are you talking about? There are like four different cuts, or are you talking about a steak from Delmonico's in NYC, or from Emeril's Delmonico's in Vegas? Link to comment Share on other sites More sharing options...
Rogue_Alphonse Posted April 14, 2017 Author Share Posted April 14, 2017 shouldn't there be 3 wings left if you ate 9 of them? :D FUCK I HAD MY FAT FACE CRAMMED WITH STEAK AND LOST ALL OTHER FUNCTIONS OF THOUGHT Link to comment Share on other sites More sharing options...
Rogue_Alphonse Posted April 14, 2017 Author Share Posted April 14, 2017 Which Delmonico steak are you talking about? There are like four different cuts, or are you talking about a steak from Delmonico's in NYC, or from Emeril's Delmonico's in Vegas? Basically a big juicy boneless ribeye I like to say Scotch Fillet but calling it a Del is a bit more relatable. Link to comment Share on other sites More sharing options...
Ginguy Posted April 14, 2017 Share Posted April 14, 2017 I just go by cut, it makes things a lot easier. I went to Bynum's recently, had a nice Filet Mignon. They have a great onion soup and blue cheese dressing as well. Link to comment Share on other sites More sharing options...
Rogue_Alphonse Posted April 14, 2017 Author Share Posted April 14, 2017 I just go by cut, it makes things a lot easier. I went to Bynum's recently, had a nice Filet Mignon. They have a great onion soup and blue cheese dressing as well. I know people who work at meat processing facilities so I get all kinds of good stuff for veeeery cheap. Which is gonna suck when I move Link to comment Share on other sites More sharing options...
Ginguy Posted April 14, 2017 Share Posted April 14, 2017 I know people who work at meat processing facilities so I get all kinds of good stuff for veeeery cheap. Which is gonna suck when I move My brother in law works for US Foods, so for my B-day he got me a whole bone-in USDA Prime rib primal. Good steaks there. Link to comment Share on other sites More sharing options...
Rogue_Alphonse Posted April 14, 2017 Author Share Posted April 14, 2017 My brother in law works for US Foods, so for my B-day he got me a whole bone-in USDA Prime rib primal. Good steaks there. I get like 20 pounds of bacon every 2 weeks YAS Link to comment Share on other sites More sharing options...
Ginguy Posted April 14, 2017 Share Posted April 14, 2017 I went to this local grocery called Fresh Thyme because they supposedly have the best butcher counter, but they didn't have hotel slab bacon, just pre-sliced. I was so disappointed. Link to comment Share on other sites More sharing options...
Rogue_Alphonse Posted April 14, 2017 Author Share Posted April 14, 2017 I went to this local grocery called Fresh Thyme because they supposedly have the best butcher counter, but they didn't have hotel slab bacon, just pre-sliced. I was so disappointed. The place I worked at where I ran smokehouses would sell whole bellies after they were smoked but only to like two outside places because they preferred their own methods of slicing it. Link to comment Share on other sites More sharing options...
Ginguy Posted April 14, 2017 Share Posted April 14, 2017 The place I worked at where I ran smokehouses would sell whole bellies after they were smoked but only to like two outside places because they preferred their own methods of slicing it. I can get pork belly from my local Asian grocery store, I might just make my own bacon. O0 Link to comment Share on other sites More sharing options...
Rogue_Alphonse Posted April 14, 2017 Author Share Posted April 14, 2017 I can get pork belly from my local Asian grocery store, I might just make my own bacon. O0 I really wanna make a smoker out of an old oil tank or safe or something for this purpose. :brownbottle: 8) Link to comment Share on other sites More sharing options...
Ginguy Posted April 14, 2017 Share Posted April 14, 2017 I'm probably going to use a wooden box. Link to comment Share on other sites More sharing options...
Rogue_Alphonse Posted April 14, 2017 Author Share Posted April 14, 2017 I'm probably going to use a wooden box. It would be awesome to get an old oak bourbon barrel and smoke bacon in that.... ::spin:: Link to comment Share on other sites More sharing options...
Misaka Posted April 14, 2017 Share Posted April 14, 2017 bone-in ribeye is better especially if you can get them in the 2inch thickness med-rare is where its at until I scared the one restaurant and got it blue-rare dude flipped out after I ate the whole thing Link to comment Share on other sites More sharing options...
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