pollys on the cadge again lol

[Inactive account]

No worries MrsB.

Stuff like this ok?

Your banned where’s mine

I'll pop a bit in the post!

Does Cap't wan't a bit of my meat too?

You’ll have to ask him that yourself

[Captain Beefheart]

No worries MrsB.

Stuff like this ok?

Your banned where’s mine

I'll pop a bit in the post!

Does Cap't wan't a bit of my meat too?

If there was blood on the plate bach I'd smash it that looks a bit over done for my pallet

Great Googly Moogly ¡¡¡

[Captain Beefheart]

If there was blood on the plate bach I'd smash it that looks a bit over done for my pallet

Great Googly Moogly ¡¡¡

Medium rare Captain, rested on another plate so the dog can have the juices.

The wife likes it still twitching, so I can get you a bit of her meat instead.

Give the daug the juices befooked that's the best bit mun mop it up with a wedge of bread it put hairs on ya chest duw duw ewe City dwellers are pussys

Great Googly Moogly ¡¡¡

[Josh]

Medium rare Captain, rested on another plate so the dog can have the juices.

The wife likes it still twitching, so I can get you a bit of her meat instead.

Give the daug the juices befooked that's the best bit mun mop it up with a wedge of bread it put hairs on ya chest duw duw ewe City dwellers are pussys

Great Googly Moogly ¡¡¡

I used to do the mushrooms in the juices and add a splash of red wine and butter to the pan, made a nice topping, but been doing these on the BBQ...

IN THE RAIN AND THE DARK!!! How manly is that Captain!

There's monsters out there in the dark you know. And my hair goes frizzy in the rain.

Now this is a steak

Let sit until room temperature and then generously cover with fresh ground salt and pepper on both sides. Toss into a scalding hot pan with just a touch of oil, cook for 4-5 minutes if it's a thick cut

Flip, toss a chunk of butter into the pan and spoon over the steaks. Cook until 135F internal temp and put on a plate. Cover with foil and let sit for 5 minutes

Enjoy

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[easy-t]

Use any that are just in the tent Mrs b, just not any where you can see room floors or walls, paranoid

From behind the bushes

[Josh]

I used to do the mushrooms in the juices and add a splash of red wine and butter to the pan, made a nice topping, but been doing these on the BBQ...

IN THE RAIN AND THE DARK!!! How manly is that Captain!

There's monsters out there in the dark you know. And my hair goes frizzy in the rain.

Now this is a steak

Let sit until room temperature and then generously cover with fresh ground salt and pepper on both sides. Toss into a scalding hot pan with just a touch of oil, cook for 4-5 minutes if it's a thick cut

Flip, toss a chunk of butter into the pan and spoon over the steaks. Cook until 135F internal temp and put on a plate. Cover with foil and let sit for 5 minutes

Enjoy

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My dog would kill you for that juice !

Bit overdone for me there Josh, still looks nice though, I wouldn;t send it back to the kitchen .
I still like it pink in the middle, 3 minutes each side on the camping BBQ.

Gotta be ribeye too, that fat just pops in my mouth and makes me do a little pant wee.

Bit overdone?! You must like your steak still mooing

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[Point 5]

feel free to use hun

[Josh]

Bit overdone?! You must like your steak still mooing

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That's well done to some folks round here!

I like it medium-rare. 'à point' as the French say.



Like that!

Ahh, that looks amazing

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[Inactive account]

Use any that are just in the tent Mrs b, just not any where you can see room floors or walls, paranoid

From behind the bushes

Thank easy no probs

[Inactive account]

feel free to use hun

Thanks hun sweet