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Hey - did you know if you click on the title of a thread it will take you to the first unread post since you last visited that thread?
but were afraid to ask: 
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smilie in place of the real @
Pretty Please - add it to our Events forum(s) and add to the calendar! >> 
I had my outdoor burner set up to brown some beef ribs before I cook them down into a stew. I like to do it this way, char them really well in deep grease (yes, I use Lard!) then make a roux in the house at my leisure and add veggies and have a really swell beef stew.
Well, I happened to have a large T-bone sitting in the fridge, waiting be grilled when I remembered 30 years ago a visit to Madrid, Spain, and dining at a restaurant named Casa Paco. Famous for their steaks. They deep fry everything! Sooo, I seasoned the T-bone and dropped her into the boiling lard, turned her over a few times and, voila!, the best steak you could ever sink your teeth into. Even the wife commented on how juicy and delicious it was. The boiling lard sealed in the juices and was actually less greasy than a grilled steak on the pit.
Try it sometimes. You will like it. You don't really have any more, if not less, grease than a grilled steak. And the lard imparts a wonderful flavor. My cardiologist will never know....
Well, I happened to have a large T-bone sitting in the fridge, waiting be grilled when I remembered 30 years ago a visit to Madrid, Spain, and dining at a restaurant named Casa Paco. Famous for their steaks. They deep fry everything! Sooo, I seasoned the T-bone and dropped her into the boiling lard, turned her over a few times and, voila!, the best steak you could ever sink your teeth into. Even the wife commented on how juicy and delicious it was. The boiling lard sealed in the juices and was actually less greasy than a grilled steak on the pit.
Try it sometimes. You will like it. You don't really have any more, if not less, grease than a grilled steak. And the lard imparts a wonderful flavor. My cardiologist will never know....
