[alaskayorkie]

Originally Posted by MrYorkiecrazy

This will make some mouths water and others will be grossed out -

At the MGM Grand buffet, there wasn't much to choose from. I'm a bona fide carnifore and there wasn't much for me except taco meat. And at the price we paid, I better get some beef!

There, in the dark corner, was a man dressed in chef whites with a big knife. Next to him, was a HUGE side of beef. In the dark, it looked VERY good... and I was hungry. That's my man!

I walked over to him. He didn't say a word. He pointed to the object of my admiration. I nodded. He brought up one of those large oval dinner plates. A REAL buffet eater's plate if you know what I mean.

And he started carving. And carving. As he cut, the meat was leaning over. Uh oh. As he held the plate just right, the meat rolled over it.

Thaaaaat's right. Not on the plate, over it. It completed covered the plate and must have been almost 2" thick. Then he reached out to hand me the plate. Out of the dark and into the light!

Now in the light, the slab was no longer a dark color, but distinctly red. Blood red. And as the plate was place on my outstretched palm, the meat quivered. Like jello. And it quivered as I walked all the way to my table. Walking as smoothly as possible didn't help.

Trying not to look at it, I placed it to the side and covered it with a place mat. Never looking in it's direction again, I ate my hugely expensive salad and apple sauce.

I know it deserved a better burial, but unlike weddings, Las Vegas doesn't provide on-call burials... not yet.

Great, just great, now I'm freakin' starving! An excellent account, though, and a fine tribute to what sounds like an incredible slab of meat. May it rest in peace.

Hey, Bonnie'sMom, that sounds awesome! Yes, too well for my taste (I'm a medium rare guy), but the butter and garlic salt has me drooling. The one chef I thought to ask about cooking steaks years ago said the last thing he did was put a couple pats of butter on top and let it melt.

But I STILL need help on most of my original questions. All you guys have done is make me hungrier.

You can't ALWAYS cook for the same time because you don't always have the same thickness. And do you close the BBQ when cooking? I'm still a little fuzzy on when to BBQ (low heat, long cooking time) and when to grill (high heat, short cooking time).