|
The Beef Spectrum (pg. 8)
|
View this Thread in Original format
| elFreak |
i wanna beat your meat.:p
brian has the right idea. |
|
|
| Brian Scott |
| quote: | Originally posted by Lebezniatnikov
Oh man, their top sirloin is usually incredible. The key is actually the apple salad - a little sweet between the savory, and you can go a few more rounds. |
Their top sirloin was the best beef they had last time along with the bacon-wrapped filet. Everything else was bland and some of it was very dry. |
|
|
| Brian Scott |
From textsfromlastnight.com:
(843): Nice meating you last night
(843): Not a typo |
|
|
| bas |
| Fogo De Chao is a great idea with terrible meat. Texas De Brazil is muuuuch much better. |
|
|
| Zoso |
| Yes, but what about the beef curtains? |
|
|
| elFreak |
 |
|
|
| Brian Scott |
| quote: | Originally posted by bas
Fogo De Chao is a great idea with terrible meat. Texas De Brazil is muuuuch much better. |
Closest one to us is in Vegas. Thanks for the tease. :whip: |
|
|
| Sunsnail |
| quote: | Originally posted by bas
Fogo De Chao is a great idea with terrible meat. Texas De Brazil is muuuuch much better. |
terrible? :wtf: |
|
|
| elFreak |
| i am still alive, sorry ned the alt. |
|
|
| Sushipunk |
Bump.
Ok, so I never knew about the 'let the meat age in your fridge' thing. My question: How long for? I brought a rib-eye back from the butcher 2 days ago. I was considering eating it either tonight or tomorrow night. Which would be best? |
|
|
| Brian Scott |
| Give it 48-72 hours from when it was purchased. |
|
|
|
|
