The Texas BBQ Forum

It's been over a month since I've done a good Steak over Kingsford Briquette Smoke and I have missed it.
Today it will be Beef Loin New York Strip Steak over Charcoal, Twiced Baked Tater in the Oven and Okra (Yo, Pocono) in the Hot Air Fryer.
Steak will be "covered" with Suckle Busters Campfire Steak Seasoning.
Heee Haaaw

When I saw the Thread Title I didn’t know what this was going to be

LOL maybe my past opens too many options, eh

Rambo wrote:When I saw the Thread Title I didn’t know what this was going to be

Yeah, I was thinking the continuation would be something like................SINCE I RIPPED A GOOD LONG WET ONE ...

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campfire steak is a good seasoning, the wife likes the extra black pepper that comes in the 1836 though

spacetrucker wrote:campfire steak is a good seasoning, the wife likes the extra black pepper that comes in the 1836 though

10-4 I feel that way about the Espresso also

Well, the NY Strip was good but I'm still going back to my Center Cut Tenderloins and I'm staying there. Sides were great

OldUsedParts wrote:Well, the NY Strip was good but I'm still going back to my Center Cut Tenderloins and I'm staying there. Sides were great ]

Yep, try as I might, unless I have sous vide the strip, it’s not a hit with my wife.
She’s a filet snob, and only the picanha comes close…unless I SV.

I have one of those sou vide jobber do's did fajitas with it once now that I am retired and have a little more time, going to experiment and explore using it more, the fajitas were a big hit, I finished them on the webber charcoal grill...

thanks, Gents

Looks great to me Emm, just send me the right eye and the nose. You can hold the left eye

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Awesome, OUP!

Tell me how you cook the okra in the air fryer.

Steak and bake. Doesn't get much better.