Here comes another food post….Guess I’ll have to go back to Su Carne and get more steak. Seems like Ma read my post and said “that Porterhouse sounds good!”. Ma agreed that the wood fire and higher heat made a big difference, I had cut off a chunk prior to cooking, seasoned it the way she liked it and cooked it a little more rare for her and although it was still a little chewy it had very good flavor.
I may actually get some T-Bones if the Porterhouse is too thick. The KC strip is also calling to me. Su Carne will be offering smoked pork as soon as the smoker arrives from Panama City. It is big and will cost hundreds just to transport it to David. I’ll pass on more info as I get it.
So great tasting and healthy. If I said it before, sue me. Panama’s fruit is great, I’ve never eaten as much fresh fruit in my life!!!!