My mouth just started to water. How long is the waiting list to be friends/family, and if I give you a jazz cig or 2 can I move up the list?
- A_SteamingLombardi

You had me at jazz cig...

Agreed. Grilled Avocado (the butter of the vegetable world) go really well with them.

Slice the avocado in half and lightly olive oil them. A little salt, pepper, and a dusting of chilling power. Grill them on medium heat while the rib eyes are resting and finish them of with some lime and cilantro. BLAMO, perfect man dinner.

The secret to all of this is to have a beer in hand as much as possibly during the entire process... It's okay if you finish it; just open another one.
- PetrolSexual

I wish I had the patience to cook poop like this, it sounds great.

The Pit

- thundachunk[/URL]

Get in line

Good call. I always underestimated the "resting" part but I've re-discovered it again. It's so important for a great tasting steak. I've also heard it be called 'tenting'.

Steakbuzz
- bloatedmosquito

Special sauce
- VANTEL

I don't know if any here are familiar with Edmonton but there is a place called Sawmill steakhouse and they have this sesame steak sauce that is awesome. I don't condone ruining a good steak with any kind sauce but this stuff was pretty good. You striploin guys would like it. I use it as a base sauce for other dishes as I don't use it on steak myself but it is good.

The Pit


- LeftCoaster

How long is your line?

Good call. I always underestimated the "resting" part but I've re-discovered it again. It's so important for a great tasting steak. I've also heard it be called 'tenting'.

Steakbuzz
- bloatedmosquito

The Pit


- LeftCoaster

Is that yours?

I always said if I get a place with a big enough yard then I would build the ultimate BBQ pit.

I find tenderoins ok but they usually taste like whatever you put on it. Not fatty enough for me. I want my steak to burn baby! Got to have that fat!

I do like pork tenderloin though. So good.
- bloatedmosquito

Get out the slow-cooker.

OH! and always serve your steaks with roasted garlic.

How long is your line?
- A_SteamingLombardi

That's a bit of a personal question.

How long is your line?
- A_SteamingLombardi

That's the design my wife and I just agreed on, we're just in the process of building it now. Gas line will be about 15 meters.

Is that yours?

I always said if I get a place with a big enough yard then I would build the ultimate BBQ pit.
- bloatedmosquito

See above.

That's the design my wife and I just agreed on, we're just in the process of building it now. Gas line will be about 15 meters.
- LeftCoaster

Gas
Coal

I don't know if any here are familiar with Edmonton but there is a place called Sawmill steakhouse and they have this sesame steak sauce that is awesome. I don't condone ruining a good steak with any kind sauce but this stuff was pretty good. You striploin guys would like it. I use it as a base sauce for other dishes as I don't use it on steak myself but it is good.
- thundachunk

I use to eat at the Sawmill all the time great steaks

Good call. I always underestimated the "resting" part but I've re-discovered it again. It's so important for a great tasting steak. I've also heard it be called 'tenting'.

Steakbuzz
- bloatedmosquito

Didn't want to use that verbiage here, didn't want to confuse anybody with Nucker looking at his shot-spoted nude Kesler spread.

Gas
Coal
- A_SteamingLombardi

Green Egg Smoker. I want one so bad!

Green Egg Smoker. I want one so bad!
- PetrolSexual

They rock, but a little overpriced I find.

Green Egg Smoker. I want one so bad!
- PetrolSexual

Weber Ranch Kettle

I wish I had the patience to cook poop like this, it sounds great.
- Nucker101

Doesn't take patience, takes foresight. Just start cooking before you're really hungry, or snack a bit as you cook.

Gas
Coal
- A_SteamingLombardi

Is it just me or was Carol trolling us in her blog with her comments on Tanev?
- PetrolSexual

It wasn't trolling—more of acknowledgement that I've had my eye on your debate—which I didn't want to address while he was sidelined. His injury history does concern me.

Watching him play, I'm constantly surprised how a guy like Tanev can be as good as he is at his job. It's just so...unlikely.

When he first arrived, I couldn't believe that the skinny kid out of college never took a penalty. This year, I've been blown away at how he has managed to bring out the best in his partner Edler and developed into a true top-pairing guy.

Last night, it seemed like the whole team's defensive responsibility made a huge shift with him back in the lineup.

He's tall but not big, not especially strong, isn't a big personality and he has the slowest-moving shot I've ever seen (though a bit better than it used to be).

But he's indispensable.

He'd be great trade bait, and he's probably in position to demand a big contract after waiting around for the past two years. But I don't think the Canucks can afford to lose him.

I don't know if any here are familiar with Edmonton but there is a place called Sawmill steakhouse and they have this sesame steak sauce that is awesome. I don't condone ruining a good steak with any kind sauce but this stuff was pretty good. You striploin guys would like it. I use it as a base sauce for other dishes as I don't use it on steak myself but it is good.
- thundachunk

Sawmill is delicious

Is there a version of McJebus in cricket as well?
- Linden_4_Capt

Greatest of all time: Sachin Tendulkar.

Kid with similar potential: Virat Kohli.

Tendulkar is pretty much considered a god in India.