How Much Can You Eat?

**BadlandsVikings** · 04-15-2008, 11:18 PM

106oz Steak in 30 Minutes

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**cajunvike** · 04-16-2008, 12:03 AM

Where was that at?

**The Dropper** · 04-16-2008, 01:16 AM

But how did it taste?

**DiehardVikesFan** · 04-16-2008, 01:20 AM

I'd totally hang out with that dude.

**singersp** · 04-16-2008, 06:04 AM

My biggest steak that I ate so far to date was a 51 oz (3 Lbs, 3 oz) T-Bone. Of course I ate that along with a huge backed potato with lots or real butter & sour cream & cottage cheese.

I usually always have the butcher cut my steaks special between 1-1/2 to 2 inches thick, depending on the type of steak.

Grilling them to a med-rare to rare is the only way I make them.
8)

**Garland Greene** · 04-16-2008, 07:55 AM

That reminds me of the scene from the great outdoors.

If I eat a 2 oz steak now I am doing good

**singersp** · 04-16-2008, 08:06 AM

"Garland" wrote:

That reminds me of the scene from the great outdoors.

If I eat a 2 oz steak now I am doing good

What a coincidence.........that's all Mrs. Cajun gets as well.
:P

**2beersTommy** · 04-16-2008, 08:15 AM

"singersp" wrote:

My biggest steak that I ate so far to date was a 51 oz (3 Lbs, 3 oz) T-Bone. Of course I ate that along with a huge backed potato with lots or real butter & sour cream & cottage cheese.

I usually always have the butcher cut my steaks special between 1-1/2 to 2 inches thick, depending on the type of steak.

Grilling them to a med-rare to rare is the only way I make them.
8)

WTF is a backed potato
???

**2beersTommy** · 04-16-2008, 11:09 AM

"singersp" wrote:

"Garland" wrote:

That reminds me of the scene from the great outdoors.

If I eat a 2 oz steak now I am doing good

What a coincidence.........that's all Mrs. Cajun gets as well.
:P

LOL, nice 1 sp

**singersp** · 04-16-2008, 07:03 PM

"2beersTommy" wrote:

"singersp" wrote:

My biggest steak that I ate so far to date was a 51 oz (3 Lbs, 3 oz) T-Bone. Of course I ate that along with a huge backed potato with lots or real butter & sour cream & cottage cheese.

I usually always have the butcher cut my steaks special between 1-1/2 to 2 inches thick, depending on the type of steak.

Grilling them to a med-rare to rare is the only way I make them.
8)

WTF is a backed potato
???

It's a baked potato that's in back of the steak instead of in front of it.