Warrior General Games

Good grief, people, these pre-season World League rankings aren't gonna write themselves!

If y'all don't get cracking, it's just gonna have to be me writing up the rankings. And trust me, you don't want that.

Trust me.

Originally posted by Dr. Showtime
http://goallineblitz.com/game/forum_thread.pl?thread_id=5017384

Well, some say the forums ARE the game, so I guess that might just have to do.

I like garlic salt and a bit of pepper up near the top.

I favor searing before seasoning.

Originally posted by jdbolick
I favor searing before seasoning.

I really think seasoning should happen before the searing to lock the flavor into the crust. I like to take a nice ribeye cut and let it sit in garlic overnight in the fridge. Then remove and cover in with sea salt and let it sit until it gets to room temperature. Then add crushed peppercorns and sear on a bed of charcoal.

Dammit, now y'all are making me hungry.

I have no lunch, AND I have no pre-season rankings. Furk.

Originally posted by chappy2235
I really think seasoning should happen before the searing to lock the flavor into the crust.
I like the interior to be the base flavor and the crisp exterior to have the seasoning.

I eat it after searing so no time to make a crisp exterior.

Ah. I wrap it in aluminum foil and let it sit for an hour or so.

Originally posted by chappy2235
Originally posted by jdbolick

I favor searing before seasoning.

I really think seasoning should happen before the searing to lock the flavor into the crust. I like to take a nice ribeye cut and let it sit in garlic overnight in the fridge. Then remove and cover in with sea salt and let it sit until it gets to room temperature. Then add crushed peppercorns and sear on a bed of charcoal.

I am definitely in the preseason camp.

OTOH, when it comes to making a prime rib, I only rub some butter on the cut ends and nothing more, so there I'm more like jd.

Y'all are just plain mean, y'know that?

/stomach growls

One thing u never want to do is grill ur meats with salt, it dries out the cut as ur cooking it. U can have the same results if u salt it after ur finished

Originally posted by jdbolick

I like the interior to be the base flavor and the crisp exterior to have the seasoning.

this