All GM trucks combined sell more than Ford.
To GM this is what matters. Not bragging about f150s being number 1 for 40 some years. Colorado and Canyon when added to Silverado and sierra outsell ford each month. Oh, and when GMs new 4500 and up ...
Forum Discussion
Yes !!!!
My BBQ sauce is becoming poplar at my buddies neighborhood in Houston
Texas...he is now requesting 4 gallons...asked: "Andy, you can NOT
be eating that much...are you selling the sauce?"
Andy admits to giving it away to neighbors... :B and now only send
him a quart at a time...time to visit Houston this summer... :B
Fillet...like the tail just as much as the head (thick end), but it
has to be cut correctly. More tasty, as there is more fat around
the tail...if the butcher does NOT trim it away as they normally do...Also
prefer other cuts...the only way I LOVE fillet is in a Beef
Wellington...but without the fancy seasoning...just plain puff dough
A toss up between a NY and Rib Eye and depends how am going to cook
it.
Gridle inside the kitchen...the NY as not as smoky. Rib Eye smokes
and flames up too much for the 5HP fan...even though the hood has
a fresh air vent jut above the front lip...some smoke always sneaks
out into the house...
Outside, Rib Eye on the grill for sure. It can smoke and flame all
it wants and is what I want...flavorizes the meat...
Slow cooking and/or my "Gut Buster" burgers are yet another matter...but
will leave that for another discussion... :C
My BBQ sauce is becoming poplar at my buddies neighborhood in Houston
Texas...he is now requesting 4 gallons...asked: "Andy, you can NOT
be eating that much...are you selling the sauce?"
Andy admits to giving it away to neighbors... :B and now only send
him a quart at a time...time to visit Houston this summer... :B
Fillet...like the tail just as much as the head (thick end), but it
has to be cut correctly. More tasty, as there is more fat around
the tail...if the butcher does NOT trim it away as they normally do...Also
prefer other cuts...the only way I LOVE fillet is in a Beef
Wellington...but without the fancy seasoning...just plain puff dough
A toss up between a NY and Rib Eye and depends how am going to cook
it.
Gridle inside the kitchen...the NY as not as smoky. Rib Eye smokes
and flames up too much for the 5HP fan...even though the hood has
a fresh air vent jut above the front lip...some smoke always sneaks
out into the house...
Outside, Rib Eye on the grill for sure. It can smoke and flame all
it wants and is what I want...flavorizes the meat...
Slow cooking and/or my "Gut Buster" burgers are yet another matter...but
will leave that for another discussion... :C
The Weekenders wrote:Bird Freak wrote:
Not really. I think the grown ups decided to stop playing the mine is better than yours game. Burgers were a more interesting topic.
Burgers are ok but lets talk about different cuts of steak :B
