danistrulytheman

I'm STILL a self confessing, self professing know-it-all, or so I think!


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there’s a lot of me inside you maybe you’re afraid to see

you pushed a button … those motherfuckers didn’t last too long
I’m sick of hearing ’bout the “have’s” and the “have not’s”
have some personal accountability
the biggest problem with the way that we’ve been doing things is
the more we let you have the less that I’ll be keeping for me

don’t give a shit about no temperature in Guatemala
don’t really see what all the fuss is about
ain’t gonna worry about no future generations and no
I’m sure somebody gonna figure it out

don’t try to tell me that some power can corrupt a person
you haven’t had enough to know what it’s like
you’re only angry ’cause you wish you were in my position
now nod your head because you know that I’m right … alright!

well I used to stand for something forgot what that could be

well I used to stand for something now I’m on my hands and knees


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80oz. to freedom

… five pounds (mad love Sublime btw) worth of prime-time porterhouse … check out the fat tenderloin portion …  porterhouse baby … ain’t talkin’ T-bone here folks!! Finding this cut at your local meat market can be challenging (typically want that filet to be sold separately at a much higher price), luckily not only was I able to … but the butcher gladly band sawed two 2 inch thick cuts as requested. AND, I scored a steal-of-a deal on price per pound too … sweet!!

Sea salt, cracked black pepper … then sizzlin’ kissin’ my Weber grate …

LOVE the flip (who doesn’t, lol?) …

FIRE … lol …

Almost done – happy happy (thanks Emeril, lol) …

Cut from the bone and sliced …

Sorry, that pic ain’t exactly the best showcasing the beauty of the dish – in my haste to sit and eat, got lazy with the camera, so it’s all I got y’all, lol. I let it rest a good ten minutes prior to carving … was a beautiful rare, medium-rare … splashed with steak au jus over top after plating, served it with my grilled mushroom, onion, garlic medley … my secret special blue cheese sauce, and for a change … potato scallion bread … and washed down with my fave Creemore … errr, that’s not for a change, lol!! 😉