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KISS'n the SOS
Posted: Tue Sep 05, 2017 1:22 pm
by OldUsedParts
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.
the is for The Outlaw who is MIA lately
how simpler can you be ?
AHHHHHHHHH "burp"
Re: KISS'n the SOS
Posted: Tue Sep 05, 2017 1:36 pm
by Sailor Kenshin
You're lucky you got to that before I did!
Re: KISS'n the SOS
Posted: Tue Sep 05, 2017 2:07 pm
by castironchris
Nice lookin plate yet again!!
Re: KISS'n the SOS
Posted: Tue Sep 05, 2017 2:58 pm
by outlaw
Re: KISS'n the SOS
Posted: Tue Sep 05, 2017 3:06 pm
by OldUsedParts
glad all is OK and sorry you're going thru this
Re: KISS'n the SOS
Posted: Tue Sep 05, 2017 3:12 pm
by outlaw
OldUsedParts wrote:glad all is OK and sorry you're going thru this
Hard part is over my friend.
Re: KISS'n the SOS
Posted: Tue Sep 05, 2017 4:37 pm
by Russ
All looks primo oup. I must do my tatters like that some time soon. Love it with sour cream.
Russ
Re: KISS'n the SOS
Posted: Tue Sep 05, 2017 4:59 pm
by OldUsedParts
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
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
Re: KISS'n the SOS
Posted: Tue Sep 05, 2017 5:09 pm
by Russ
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
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.
Russ
Re: KISS'n the SOS
Posted: Tue Sep 05, 2017 5:10 pm
by Swamptrout
.....but you didnt eat the skin?! It's the best part.
Nice looking cook up
Re: KISS'n the SOS
Posted: Tue Sep 05, 2017 5:39 pm
by bondobill
Looking good em.
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.
Re: KISS'n the SOS
Posted: Tue Sep 05, 2017 5:55 pm
by OldUsedParts
I know Y'all
I used to be a Tater Cannibal also but just got out of the habit