KISS'n the SOS

Everything Grilled. We LOVE pictures.

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OldUsedParts
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KISS'n the SOS

Postby OldUsedParts » Tue Sep 05, 2017 1:22 pm

Only thing I did differently today was that I purchased a less expensive cut of meat. Normally I buy a tenderloin filet or ribeye but this thick cut strip looked so inviting that I thought I'd try it for a change. One more thing that was off the norm was the baked tater was not loaded, only butter, sour cream, salt and pepper but it was good as well. OH, the steak seasoning was, AS ALWAYS, Suckle Busters Campfire Steak Seasoning which I am big time addicted to.

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the is for The Outlaw who is MIA lately
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how simpler can you be ?
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AHHHHHHHHH "burp"
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OUP

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Sailor Kenshin
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Re: KISS'n the SOS

Postby Sailor Kenshin » Tue Sep 05, 2017 1:36 pm

You're lucky you got to that before I did! :salut:
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castironchris
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Re: KISS'n the SOS

Postby castironchris » Tue Sep 05, 2017 2:07 pm

Nice lookin plate yet again!!
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outlaw
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Re: KISS'n the SOS

Postby outlaw » Tue Sep 05, 2017 2:58 pm

Sorry about being MIA lately OUP, just been otherwise occupied. We got the family together to scatter Mamas ashes on my folks 77 wedding anniversary. Dealing with that and really limited time to do anything Q related. Bouncing back now. And yes, I don't know why you even bother lighting the grill. :deadhorse: :deadhorse: :deadhorse:
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OldUsedParts
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Re: KISS'n the SOS

Postby OldUsedParts » Tue Sep 05, 2017 3:06 pm

glad all is OK and sorry you're going thru this :salut:
OUP

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outlaw
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Re: KISS'n the SOS

Postby outlaw » Tue Sep 05, 2017 3:12 pm

OldUsedParts wrote:glad all is OK and sorry you're going thru this :salut:


Hard part is over my friend.
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Russ
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Re: KISS'n the SOS

Postby Russ » Tue Sep 05, 2017 4:37 pm

All looks primo oup. I must do my tatters like that some time soon. Love it with sour cream.

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OldUsedParts
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Re: KISS'n the SOS

Postby OldUsedParts » Tue Sep 05, 2017 4:59 pm

dey beez larapin - - - jist pok'em 3 times on each side with a fork and then in the oven at 425 for an hour, flippin over at halftime :tup: most of the time, I chop up some green own-yawns and crumble up some fried bacon with the butter and sour cream but today I just wanted to keep it a simple as possible for some reason
OUP

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Russ
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Re: KISS'n the SOS

Postby Russ » Tue Sep 05, 2017 5:09 pm

OldUsedParts wrote:dey beez larapin - - - jist pok'em 3 times on each side with a fork and then in the oven at 425 for an hour, flippin over at halftime :tup: most of the time, I chop up some green own-yawns and crumble up some fried bacon with the butter and sour cream but today I just wanted to keep it a simple as possible for some reason



You did it justice.

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Re: KISS'n the SOS

Postby Swamptrout » Tue Sep 05, 2017 5:10 pm

.....but you didnt eat the skin?! It's the best part.

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Re: KISS'n the SOS

Postby bondobill » Tue Sep 05, 2017 5:39 pm

Looking good em. :chef:
Yea I like skin also.
Before the taters go in the oven, skin Rubbed with a little olive oil then wrapped in foil make for a nice soft skin.
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OldUsedParts
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Re: KISS'n the SOS

Postby OldUsedParts » Tue Sep 05, 2017 5:55 pm

I know Y'all :whiteflag: I used to be a Tater Cannibal also but just got out of the habit :dont:
OUP

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