Best steak to eat while listening to your rig?

I don't eat steak will listening to the rig. However, I prefer dry aged ribeye, either grilled rare or Pittsburged, seasoning with S&P only.

Most line cooks buy their beef at Costco because they don't make squat. Having worked the line and been a Chef at multiple establishments, I know this from personal experience.

I don't eat beef much, so I spend my money on the good stuff. I like about four weeks of dry age on my beef. Beef so old, it has a rind on it like old stinky cheese. Ah, but when you cut that rind off, the flavor underneath is so intense and sublime. Expect to pay between $$40-$100, depending on the age and cut, because of all the shrinkage and lose. I've also had Kobe and Wagyu many times.

IMHO, the only use for A1 is for polishing copper.

When I was a young man, I went Deer hunting with some friends once. When I shot my first and only Deer, I was required to drink the animals warm blood. It was right around the time of the Movie Red Dawn and drinking the blood of your first kill was all the rage. The blood was hot and think with a real strong minerally taste. While I have never gone hunting since then, I had a standing agreement with my hunting friends that I would butcher their kills with the understanding that I would get the scraps after the Primals were removed. I would keep the organ meats, intestines (sausage casings), shanks, scraps and the occasional Saddle. Does anybody know how much a full Deer Saddle is worth? A lot more than you would guess. I would make my own Deer sausages, blood sausages, chilli and stews from the scraps. Osso Bucco was made from the shanks and grilled lollipop chops from Saddle. Over the years I've butchered over 100 Deer. So, yes, I can and did make the kill once.

Years later I worked in a gourmet butcher shop. While I've seen cattle, pigs, sheep, and lambs killed, I've never had to clean one. However, I've put many a carcass through the band saw. In addition, I've slaughtered way too many chickens and my share of ducks.

I'm glad to say that I've not had to butcher and animal in over ten years. I still enjoy making my own sausages, cured meats and cheeses.

As long as we're doing chocolate covered ants, anybody up for Chapulines pizza?

Yes, Whitehouse was the place to go for the best hoogies. Haven't been there in years because every time we drive by, there's a line around the block.

I once bet a friend that I could eat a whole Special in under an hour. If I won, he paid and also would buy me one to go. Yes, I won the bet, but I hadn't eaten in 11 days, so it was not that hard. Being unemployed at the time, I made that second hoogie last.