The perfect steak?

[Marlin 45 carbine]

just a bit of satire there benton.
I'm not fond of garden salad but recognize the health benefits from eating them, once a week is about all I can stand. a small serving of good coleslaw is good, I had some today at lunch.
cooked greens I like fairly well and cooked veggies. I will have some of a veggy tray appetizer though.
broccoli I enjoy steamed with a squirt of seasoning or broccili soupl and such
you 'da man' when it comes to grilling here I'll admit, would like to have you as a neighbor

[Marlin 45 carbine]

I'm not a fan of garden salad but know the health bennys of haveing it. once a week or so is all I can stand. coleslaw I like a bit better had some w/lunch mof.
cooked greens I like OK and also cooked veggys of nearly any sort. stuffed cabbage rolls and such. broccoli I like ok, the coup w/it particular
'you da' man' when it comes to grilling here afaic. would like to have you as a neighbor

[Benton Quest]

No harm and no problem on my end. I'm just a guy that likes to cook.

My neighbors do benefit too!

I'll have them over to try different types of ribs, etc.

Off topic, but what do you mean by cooked greens? Sounds good.

[Marlin 45 carbine]

collards, turnip or beet tops, mustard (my fav) creasy, even poke when it's fresh up

[Benton Quest]

Originally Posted by Marlin 45 carbine collards, turnip or beet tops, mustard (my fav) creasy, even poke when it's fresh up

Those sound really good. We don't make greens up here.

Steak is on the menu this weekend.

[Marlin 45 carbine]

some cooks down here (me included) like to boil the cleaned greens just long enough to wilt them good then drain them in collander well.
then with thin sliced sweet onion into hot bacon grease or smoked hog jowl grease about med high heat
cook stirring frequently until the onion is translucent transfer to serving bowl and have hot pepper vinegar sauce handy
you find this at some of the black-owned 'q' joints down georgia, SC, 'bama area
I like 'em fairly well but rarely fix at home

[Benton Quest]

Originally Posted by Marlin 45 carbine some cooks down here (me included) like to boil the cleaned greens just long enough to wilt them good then drain them in collander well. then with thin sliced sweet onion into hot bacon grease or smoked hog jowl grease about med high heat cook stirring frequently until the onion is translucent transfer to serving bowl and have hot pepper vinegar sauce handy you find this at some of the black-owned 'q' joints down georgia, SC, 'bama area I like 'em fairly well but rarely fix at home

Damn that sounds like great eats.

I do make a peppered vinegar for my pulled pork- I have a great friend who is a great smoker from Georgia that has taught me a few things, but not greens.