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re: The IM Thread: the "Gus Malzahn Puts Ketchup on a Steak" edition
Posted on 8/5/15 at 9:50 pm to Tornado Alley
Posted on 8/5/15 at 9:50 pm to Tornado Alley
RA'd for first paragraph being bolded caps.
Posted on 8/5/15 at 9:56 pm to Pavoloco83
400 degree oven for 35 minutes.
Just don't double down on the garlic.
Speaking of steaks, if you don't prefer a T-bone rare as your steak of choice then GTFO.
Just don't double down on the garlic.
Speaking of steaks, if you don't prefer a T-bone rare as your steak of choice then GTFO.
Posted on 8/5/15 at 9:57 pm to AUCatfish
That's cool though. Bo was co-tGOAT and I bet it was magical watching him play.
Posted on 8/5/15 at 10:02 pm to Pavoloco83
quote:
love pork chops but err time I cook them the come out tough. I have yet to figure out how to cook them so they come out tender
Indirect heat is your friend. I do pork tenderloins all the time tailgating, put them indirect for about 35-40 minutes, thick pork chops about 25.
Posted on 8/5/15 at 10:04 pm to Tornado Alley
quote:
I bet it was magical watching him play
It was...imagine a player now that if he got the corner it was going to be a TD. Where on the coast are you from? Seriously looking at relocating to Bay St. Louis when my kids are done at AU.
Posted on 8/5/15 at 10:05 pm to HogsWillRiseAgain
quote:
Ketchup mixed with A1 is the shite and I hate Malazahn!!
Definitive proof that Arkansas is trashy AF.
Posted on 8/5/15 at 10:13 pm to AUCatfish
Pass Christian. The Bay and The Pass are two of the South's best kept secrets.
They are wonderful towns and I was lucky to grow up there.
Any questions in particular?
They are wonderful towns and I was lucky to grow up there.
Any questions in particular?
Posted on 8/6/15 at 9:10 am to Tornado Alley
quote:
The Bay and The Pass are two of the South's best kept secrets.
Totally agree. I really like Bay St. Louis, it's eclectic, good restaurants, just really cool. I got a few years, actually 6, of paying for college, then I hopefully can get down there.
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