Steaks

[VaderTT]

Not even friday yet.

[ELVIS]

lets combine the butthurt and put the "steak" and the "opinion" threads together!!!!!!

god bless.

[VaderTT]

[BradM]

brent has sucked 2 dicks at the same time though.

god bless.

Dude! We promised not to tell!

[ELVIS]

brent has sucked 2 dicks at the same time though.

god bless.

[bcoop]

You are a fucking idiot. You always come on here acting like you know everything about everything and one up everyone. I bet you're the kinda guy that when someone says they sucked a dick you one up and say you sucked two at the same time. How many years have you worked for Nick and Sams? How many years have you been in the business of importing beef? NONE. The only thing you know is how to marry a stripper and run her off.

Lmfao! A, she isn't now, and hasn't ever been a stripper. B, I didn't run her off.
I've never been a one upper, but the fact of the matter is, I do know what I'm talking about here, and you clearly don't.

What part of IT WAS ILLEGAL TO IMPORT JAPANESE BEEF UNTIL MARCH 2013 does your hilly billy, stump fuck ass not understand? I don't give a fuck what you want to believe. Facts are facts, and you're obviously ignorant and/or allergic to them.

[Stunter Bob]

The fact remains, Nick & Sam's does not serve REAL Kobe beef unless they somehow beat out all the competition on incredibly limited supply, and started serving it since last March. You'd be surprised at the number of Chefs that can be clueless about their own trade. I had a manager/sommelier at a high end steakhouse argue with us about the availability of a wine a few weeks ago. His argument was "my wine vendor said so." He took that as gospel. Commissioned salespeople lie to make a buck, and that's the truth. I'm not knocking the guy, I don't know anything about him so I'm not in a position to make that call. I'm just saying you most certainly did not eat Kobe beef cooked on your $200 grill. Wagyu, sure. Kobe, not so much.


All Kobe is Wagyu. Not all Wagyu is Kobe. You keep arguing, despite the plethora of documented information available about the lack of availability of Kobe beef in the US, and the complete documented lies of the entire industry prior to March 2013.

You are a fucking idiot. You always come on here acting like you know everything about everything and one up everyone. I bet you're the kinda guy that when someone says they sucked a dick you one up and say you sucked two at the same time. How many years have you worked for Nick and Sams? How many years have you been in the business of importing beef? NONE. The only thing you know is how to marry a stripper and run her off.

[GrayStangGT]

<-- cooks steaks on the BGE.....

And they are delicious, might pick one up on the way home tonight to toss on it.

[Rick Modena]

All Kobe is Wagyu. Not all Wagyu is Kobe.

Church!

Though I would be careful, bobbles has been known to ride up next to people and kick off mirrors...

[bcoop]

I would say as an executive chef with an extensive background in Culinary he probably knows what hes talking about. Either way I wouldn't share my real or fake steaks with you.

The fact remains, Nick & Sam's does not serve REAL Kobe beef unless they somehow beat out all the competition on incredibly limited supply, and started serving it since last March. You'd be surprised at the number of Chefs that can be clueless about their own trade. I had a manager/sommelier at a high end steakhouse argue with us about the availability of a wine a few weeks ago. His argument was "my wine vendor said so." He took that as gospel. Commissioned salespeople lie to make a buck, and that's the truth. I'm not knocking the guy, I don't know anything about him so I'm not in a position to make that call. I'm just saying you most certainly did not eat Kobe beef cooked on your $200 grill. Wagyu, sure. Kobe, not so much.


All Kobe is Wagyu. Not all Wagyu is Kobe. You keep arguing, despite the plethora of documented information available about the lack of availability of Kobe beef in the US, and the complete documented lies of the entire industry prior to March 2013.

[Roscoe]

<-- cooks steaks on the BGE.....

[YALE]

I would say as an executive chef with an extensive background in Culinary he probably knows what hes talking about. Either way I wouldn't share my real or fake steaks with you.

Don't ever google anything. Just take people at their word.

[silverhatch]

That is how I started cooking my steak. I grill normally 3-4 nights a week all year long. I will not cook a good steak on the grill anymore. You can't beat this method.

[VaderTT]

Hahahaha

[BradM]

I would say as an executive chef with an extensive background in Culinary he probably knows what hes talking about. Either way I wouldn't share my real or fake steaks with you.