Getbig.com: American Bodybuilding, Fitness and Figure
Getbig Main Boards => Gossip & Opinions => Topic started by: TEMPER on February 21, 2014, 08:24:36 PM
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I'm counting on you Falcon. Don't let me down.
So...on my 16oz's of grass fed, pasture raised, organic black Angus New York strip..
should I go with the sea salt and fresh ground black pepper, or the garlic salt and pre ground black pepper?
It's in your hands now John..God speed my young son.
(http://i61.tinypic.com/24ni8ll.jpg)
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I didn't need your advice at all actually. It was delicious and full of life giving nutrients.
Immediately after ingestion I felt a virile swelling in my groin so I took hold of my wench and thrust upon her this juggernaut heartily forged from granite.
The bovine's tender fleshes dissolved into pure energy in my gut and gave me unimaginable power with my heaves and thrusts.
I made the wench leak juices numerous times and I furiously busted in her, raw no pulling out. My seed is strong from the beef...and my instincts, sharp from the beef, tell me she is now carrying triplets.
She passed out but I was still ablaze from the tren, and beef nutrients in my blood. So I ran 6 miles up a mountain. When I got back she had risen from her pleasure coma and had another beef feast waiting for me. And the cycle shall continue...
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Great thread bro, I'd eat it
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Great thread bro.
Your skill in the art of storytelling rivals the greatest works of Lavar Burton.
Not sure why you cut your NY Strip into little fagget pieces though ???
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Great thread bro.
Your skill in the art of storytelling rivals the greatest works of Lavar Burton.
Not sure why you cut your NY Strip into little fagget pieces though ???
x2 what the FUCK man
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looking forward to the next chapter....
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Photos of said wench?
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Youre fucked. Eating all that heme iron. :-\ :-\
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Grass-fed steaks kinda suck.... not worth the extra money
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Great thread bro.
Your skill in the art of storytelling rivals the greatest works of Lavar Burton.
Not sure why you cut your NY Strip into little fagget pieces though ???
It's a technique I picked up a few years ago when cooking bulk do chicken the same way.
I do obviously leave porterhouse and bone-in ribeyes on the bone don't worry. Strips are a bulk steak to me and generally the cheapest cut I buy, so I don't really go nuts on them.
When I'm cooking for 2 or more meals I do 1.5" cubes, turn the skillet as high as possible and do like 30 seconds / shake the pan - and repeat 4 times. Then directly off the heat. Each piece is perfectly rare inside and holds up well to a microwaving later on.
P.s. ROFL @ LAVAR BURTON fucking classic hahha
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Grass-fed steaks kinda suck.... not worth the extra money
I read this article about what cuts and recipes you need grass fed, corn fed, or grass and corn for. It was interesting, but now I can't find it.
It was related to the composition of each kind of beef.
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Great thread bro.
Your skill in the art of storytelling rivals the greatest works of Lavar Burton.
Not sure why you cut your NY Strip into little fagget pieces though ???
That's fucking awesome!!!!
READING RAINBOW!!! ;D
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Pity the Falcon missed this thread
Could have been some epic advice
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Not sure why you cut your NY Strip into little fagget pieces though ???
Jesus Christ. That was my question...where the fuck did the strip go?
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Jesus Christ. That was my question...where the fuck did the strip go?
Looks like he made finger food for his ride on the faggot wagon.
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temper looking healthy (https://encrypted-tbn2.gstatic.com/images?q=tbn:ANd9GcS3mAMZ__8u3HpYBKxkROf_YwPZVifrSzJh_mXHSCtl5Utzy5n33Q)
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My butcher has recently been upping his ante with his marinaded steak tips. The marinade is great, and he started offering sirloin tips. Good, good.
Last night, I went in for a couple of (yep) sirloin strips that I was gonna grill whole outside in 2.5 feet of snow, because fuck yeah.
Then I saw that he now was carrying fucking filet mignon tips in the marinade for $3 more a pound. Oh yeah, were they special.
Even got enough for a man's lunch today after my workout.
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actually im kinda dissapointed you had enough time on your hands to make this thread (and really for what benefit?) , ill post something useful later on that is interesting stay tuned
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actually im kinda dissapointed you had enough time on your hands to make this thread (and really for what benefit?) , ill post something useful later on that is interesting stay tuned
we're all sitting at the edge of our seats. Don't let us down, Falcone.
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(http://cdn.makeagif.com/media/2-22-2014/DzIH1S.gif)
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My butcher has recently been upping his ante with his marinaded steak tips. The marinade is great, and he started offering sirloin tips. Good, good.
Last night, I went in for a couple of (yep) sirloin strips that I was gonna grill whole outside in 2.5 feet of snow, because fuck yeah.
Then I saw that he now was carrying fucking filet mignon tips in the marinade for $3 more a pound. Oh yeah, were they special.
Even got enough for a man's lunch today after my workout.
Sirloin is my absolute Favorite steak 8)
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It's a technique I picked up a few years ago when cooking bulk do chicken the same way.
I do obviously leave porterhouse and bone-in ribeyes on the bone don't worry. Strips are a bulk steak to me and generally the cheapest cut I buy, so I don't really go nuts on them.
When I'm cooking for 2 or more meals I do 1.5" cubes, turn the skillet as high as possible and do like 30 seconds / shake the pan - and repeat 4 times. Then directly off the heat. Each piece is perfectly rare inside and holds up well to a microwaving later on.
P.s. ROFL @ LAVAR BURTON fucking classic hahha
That's fucking awesome!!!!
READING RAINBOW!!! ;D
I'm just glad somebody got that reference ;D
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I read this article about what cuts and recipes you need grass fed, corn fed, or grass and corn for. It was interesting, but now I can't find it.
It was related to the composition of each kind of beef.
If you want a great steak, get grain-fed..... cows that are grass-fed move around too much and usually didn't get to develop good marbling.
Get grass-fed ground beef, stew meat, chili meat--anything where it doesn't have to be naturally tender.
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If you want a great steak, get grain-fed..... cows that are grass-fed move around too much and usually didn't get to develop good marbling.
Get grass-fed ground beef, stew meat, chili meat--anything where it doesn't have to be naturally tender.
I like my beef to still have Finaplix pellets in it..
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(http://cdn.makeagif.com/media/2-22-2014/DzIH1S.gif)
The picture of health! Yes, yes, vegatarian diets for us all! Looks like Shizzo with hair
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I like my beef to still have Finaplix pellets in it..
Are you saying you like the look tren gives your favorite muscle studs :D
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Are you saying you like the look tren gives your favorite muscle studs :D
Absolutely, and I hope it transfers to me!
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I really dont like grass fed beef. I dont like the taste at all. I feel like I can actually taste the hrass in yhe meat.
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Damn I had no idea cutting up 10$ worth of strip would rustle quite this many jimmies.
I called upon the Falcon because he is the wisest genius to have ever lived. The man has mind power that has afforded him many luxuries in life such as living in a moderate sized trailer home in the foothill of North Carolina, against all odds he is one of the only men in his entire village to have a working computer with lightning fast dial up Internet services usually reserved for heads of state, royalty etc..
Falcon is an immensely powerful giant of a honkey who has been known to do upwards of 2 minutes of various ridiculous moves with 40 lb dumbbells.. He is a true renaissance man if there ever was one. The man is a mogul, a tycoon for christ's sake and a godamn humanitarian.
Between painting, boxing/karate/kumate`, lifting dumbbells near ponds and in the woods, and producing powerfully moving musical compositions he manages to find time to educate us poor naive peasants on advanced string theory, the truth about superior alien beings, nutrition theories and science beyond many Meer mortals pitiful comprehension and enlighten us lucky few on harnessing the power of "eating a shit ton of potatoes at night" etc.
The man is a world renowned legend. Thank you Johnny for everything. Looking forward to the knowledge bomb dropping later.
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(http://cdn.makeagif.com/media/2-22-2014/aR4Wh_.gif)
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(http://cdn.makeagif.com/media/2-22-2014/aR4Wh_.gif)
Matthew Mcconaugay looking thick
Sirloin is my absolute Favorite steak 8)
TOO LEAN :-X :-X :-X
(http://secretlifeofachefswife.com/wp-content/uploads/2011/12/Prime_Rib_Primer-21.jpg)