Playoff opponent

[jwlcosu]

My step-dad had a real knack for cooking that up just perfectly. That and his Sunday bacon and eggs over-easy on the griddle. The man had a gift for making those things I wish I could equal. Somethings are just natural talents and his exceeded mine. He never used a timer or thermometer, he just sensed when something was ready. I grill that way too and can hold my own, but my memories of his cooking I have not matched.

Nice memories.

 

[Spartanmack]

Lol...no, I converted to Conservative which was a compromise between my wife and I as she was more Modern Orthodox and I was leaning more toward Reformed. We agreed to keep Kosher in the house but I eat what I want outside the house. It works for us.

I do miss having pork steaks on the grill. Restaurants serve the lower quality pork chops because that is more recognizable, but taste wise, give me a pork steak grilled with some Lowry's seasoning salt...damn good eatin' right there! My step-dad had a real knack for cooking that up just perfectly. That and his Sunday bacon and eggs over-easy on the griddle. The man had a gift for making those things I wish I could equal. Somethings are just natural talents and his exceeded mine. He never used a timer or thermometer, he just sensed when something was ready. I grill that way too and can hold my own, but my memories of his cooking I have not matched.

took me a while to get the Reform-Consercative-Orthodox order straight since Conservative is a lot less what I would call "conservative" than Orthodox. a good friend of mine became strict orthodox when he was in high school after being not very religious up til then. he said it annoyed the crap out of his family at first, particularly at meal time since none of them went to temple except on YK. I told him I couldn't understand how he can give up bacon and clarified butter on rare steak. its one thing if you've never had it but to give it up after experiencing it - don't think I could do it.

I still buy pork chops for home grilling - get them almost 2" thick, bone on from the end so there is a nice chunk of loin on there. I just rub sea salt on them, let em dry brine for a couple hours (40 mins minimum), sear the outside on a skillet then slow cook on grill to about 135 in the middle - fantastic! I love a good prok chop.