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G'day!
Join Date: Sep 2008
Location: New Smyrna Beach, Florida
Posts: 46,731
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I've refined my system to include ground chuck only for my burgers and for steak I buy a large tenderloin and get it cut into 1 3/4" thick Filets....freezing what I won't use within' the next couple days.
I put 'em in individual baggies and cook 'em with shrooms and onions. Medium-rare.....YUM!
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Old dog....new tricks.....
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