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PostPosted: Tue Feb 17, 2015 12:30 pm 
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spmack wrote:
spanky wrote:
Quality definitely needs to be part of the discussion on this one.

At some point a guy's jaw would wear out from chewing a tough steak.

I finally experienced a Chicago Cut steak over the weekend and it was pretty awesome.

Best steak I've ever had. Big difference between Outback and Chicago Cut :D


My old high school buddy Dave Flom owns Chicago Cut. I haven't been, but I hear its really good.


I'm not much of a steak eater myself so put me down in the 8oz petite filet category. I prefer to fill up on sides.

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PostPosted: Tue Feb 17, 2015 12:50 pm 
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shakes wrote:
spmack wrote:
spanky wrote:
Quality definitely needs to be part of the discussion on this one.

At some point a guy's jaw would wear out from chewing a tough steak.

I finally experienced a Chicago Cut steak over the weekend and it was pretty awesome.

Best steak I've ever had. Big difference between Outback and Chicago Cut :D


My old high school buddy Dave Flom owns Chicago Cut. I haven't been, but I hear its really good.


I'm not much of a steak eater myself so put me down in the 8oz petite filet category. I prefer to fill up on sides.

^
not sure there's a poster who plays know-it-all message board tough guy more than shakes but is softer than 10-ply in real life when offering opinions.

do you split dessert with your girlfriends after finishing your side salad?

a trixie gotta eat!


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PostPosted: Tue Feb 17, 2015 1:02 pm 
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spmack wrote:
CONTEST TIME! $100 TO THE WINNER!


The 48-oz Morton's Porterhouse might cost more than $100. :D

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PostPosted: Tue Feb 17, 2015 1:10 pm 
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Kirkwood wrote:
shakes wrote:
spmack wrote:
spanky wrote:
Quality definitely needs to be part of the discussion on this one.

At some point a guy's jaw would wear out from chewing a tough steak.

I finally experienced a Chicago Cut steak over the weekend and it was pretty awesome.

Best steak I've ever had. Big difference between Outback and Chicago Cut :D


My old high school buddy Dave Flom owns Chicago Cut. I haven't been, but I hear its really good.


I'm not much of a steak eater myself so put me down in the 8oz petite filet category. I prefer to fill up on sides.

^
not sure there's a poster who plays know-it-all message board tough guy more than shakes but is softer than 10-ply in real life when offering opinions.

do you split dessert with your girlfriends after finishing your side salad?

a trixie gotta eat!


That depends. How many girlfriends do I have in this scenario?


I think I like your version of me better than my version of me.

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PostPosted: Tue Feb 17, 2015 2:37 pm 
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Kirkwood wrote:
shakes wrote:
spmack wrote:
spanky wrote:
Quality definitely needs to be part of the discussion on this one.

At some point a guy's jaw would wear out from chewing a tough steak.

I finally experienced a Chicago Cut steak over the weekend and it was pretty awesome.

Best steak I've ever had. Big difference between Outback and Chicago Cut :D


My old high school buddy Dave Flom owns Chicago Cut. I haven't been, but I hear its really good.


I'm not much of a steak eater myself so put me down in the 8oz petite filet category. I prefer to fill up on sides.

^
not sure there's a poster who plays know-it-all message board tough guy more than shakes but is softer than 10-ply in real life when offering opinions.

do you split dessert with your girlfriends after finishing your side salad?

a trixie gotta eat!


Then he goes to the bathroom, and vomits.

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PostPosted: Tue Feb 17, 2015 3:22 pm 
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PostPosted: Tue Feb 17, 2015 3:29 pm 
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This is the weight prior to cooking, yes?

Are we talking dry-aged, wet-aged, or no aging?

I'm confident I could down 48 oz of steak (pre-cooked weight) of wet-aged steak without a problem.

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PostPosted: Tue Feb 17, 2015 3:30 pm 
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Tall Midget wrote:
This is the weight prior to cooking, yes?

Are we talking dry-aged, wet-aged, or no aging?

I'm confident I could down 48 oz of steak (pre-cooked weight) of wet-aged steak without a problem.

Biggie, we have a new leader that has taken it up a notch.

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PostPosted: Tue Feb 17, 2015 3:31 pm 
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Tall Midget wrote:
I'm confident I could down 48 oz of steak (pre-cooked weight) of wet-aged steak without a problem.


Including all the fat and grizzle? I have a hard time eating grizzle. :lol:

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PostPosted: Tue Feb 17, 2015 3:38 pm 
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Hatchetman wrote:
Tall Midget wrote:
I'm confident I could down 48 oz of steak (pre-cooked weight) of wet-aged steak without a problem.


Including all the fat and grizzle? I have a hard time eating grizzle. :lol:


Good point. I will eat some fat but no gristle.

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PostPosted: Tue Feb 17, 2015 3:41 pm 
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That is still probably ~40oz of actual steak. That would be a true feat.

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PostPosted: Tue Feb 17, 2015 3:42 pm 
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I'd envision I could put away 24 ounces, if I was prepared for it, without much of a fuss...but I'm not sure I'd really want to.


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PostPosted: Tue Feb 17, 2015 3:44 pm 
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I could put down 2 pounds = 36 oz. there'd have to be an incentive though. you'd be belching dead animal for a couple days.

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PostPosted: Tue Feb 17, 2015 3:45 pm 
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Hatchetman wrote:
I could put down 2 pounds = 36 oz. there'd have to be an incentive though. you'd be belching dead animal for a couple days.

I see Hatchet was not a standout in Math.

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PostPosted: Tue Feb 17, 2015 3:46 pm 
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Hawg Ass wrote:
Hatchetman wrote:
I could put down 2 pounds = 36 oz. there'd have to be an incentive though. you'd be belching dead animal for a couple days.

I see Hatchet was not a standout in Math.


:lol: 18 oz in a pound right?

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PostPosted: Tue Feb 17, 2015 3:47 pm 
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Hatchetman wrote:
Hawg Ass wrote:
Hatchetman wrote:
I could put down 2 pounds = 36 oz. there'd have to be an incentive though. you'd be belching dead animal for a couple days.

I see Hatchet was not a standout in Math.


:lol: 18 oz in a pound right?

Google is your friend, friend.

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PostPosted: Tue Feb 17, 2015 4:26 pm 
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good dolphin wrote:
Darkside wrote:
bigfan wrote:
Sorry, not going to Lakemorefest for such an event. Would require pro prep

You.
Need.
To be.
At.
Lakemoorfest.

You fuck!


people tell me privately its not worth the effort

enjoy your party

Well that's like your opinion man.

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PostPosted: Fri Feb 20, 2015 11:37 am 
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48 oz seems like an achievable goal especially if there is a prize, even if just bragging rights. I'd probably need to use moderate amounts of red wine to cleanse the palate and create an illusion of cutting the fat on the back 9.

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PostPosted: Sat Feb 21, 2015 5:08 pm 
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My Coach Vinny wrote:
48 oz seems like an achievable goal especially if there is a prize, even if just bragging rights. I'd probably need to use moderate amounts of red wine to cleanse the palate and create an illusion of cutting the fat on the back 9.

One might think so, I did at one time, didnt come close. As i stated before didnt focus the preparation on it, but still not coming close shows the enormity.

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PostPosted: Sat Feb 21, 2015 5:16 pm 
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Depends on cut and sides.
Sirlon I could go all day.
Ribeye and porterhouse be less.
Strip would be a lot as well. I just did a 18oz with sides and app with no problem

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