Cooking steak with BROCK

[pilebuck13]

Brock embezzled money it's how he can keep gambling big

The guy is a known snake in Peoria

Michael jack how do u know everyone?

[jjgold]

Buckles i've been around a long time and had some dealings with landers years ago and it did not turn out well

Let me tell you something if I ever see him I'll rip his head off

[The Kraken]

Get in line Baldy, probably one of the few longer than the gloryhole you work

[jjgold]

Crackles I would watch your back if I were you

[Brock Landers]

LOL!

[Sam Odom]

Brock... settle with JJ

[agendaman]

guys like landers die penniless

[The Kraken]

Brock this may be the one time its acceptable to do a charg3back

I think you got taken pretty badly on this one

They gave you a heft of jerky and made you cook it, and you paid them

Free pass here

Brock, if you must guzzle a-1, put it on that steak

[ByeShea]

If you need steak sauce you messed up cooking the beef.

Who said anything about needing a steak sauce? This is about enjoying the steak.

If one part A1/one part melted butter is good enough for the damn near top chef in America, it's good enough for me. Maybe not you though.

[TheMoneyShot]

Brock do another White Russian vid

[CanuckG]

Head chef of the original Smith & Wally's once told me that the best steak sauce is 1 part A1 and one part melted butter. Took that to heart and never had reason to doubt him.

[iifold]

Looking forward to the Beat Brock Bitcoin Bonanza!!

[turtlejc]

Brock how many teeth did you pull out trying to chew it you motherfukker

[Optional]

Finished product

That looks more like a T-Bone than a Porterhouse to me.

[Brock Landers]

That looks more like a T-Bone than a Porterhouse to me.

It was a T-BONE....

[brooks85]

you pick your steaks like you pick your presidents; amateur

[grease lightnin]

It was a T-BONE....

No... it is a porterhouse. Lmao. Notice the more prominent filet side. T-bone has a much narrower filet side.

[Optional]

No... it is a porterhouse. Lmao. Notice the more prominent filet side. T-bone has a much narrower filet side.

Porterhouse has no filet side in Australia. Just a piece of boneless strip from the rear (good) end.

Did not realize the US definition was different https://en.wikipedia.org/wiki/T-bone_steak

[JAKEPEAVY21]

now he is upselling his cuts of beef lol

what's on the agenda today, Brock?

[Brock Landers]

No... it is a porterhouse. Lmao. Notice the more prominent filet side. T-bone has a much narrower filet side.

The porterhouse steaks were much larger, I paid for a T-BONE

[jjgold]

Steak one of most unhealthiest things you can eat

[grease lightnin]

The porterhouse steaks were much larger, I paid for a T-BONE

Brock paid for T-bone, snagged a Porterhouse

[Brock Landers]

Steak one of most unhealthiest things you can eat

Not true

[pavyracer]

Finished product

[19th Hole]

No... it is a porterhouse. Lmao. Notice the more prominent filet side. T-bone has a much narrower filet side.

Brock paid for T-bone, snagged a Porterhouse

Exactly...That fillet screams Porterhouse.
Labeling stamp was stuck on t-bone.

[19th Hole]

Porterhouse has no filet side in Australia. Just a piece of boneless strip from the rear (good) end.

Did not realize the US definition was different https://en.wikipedia.org/wiki/T-bone_steak

That's a New York Strip my friend.

[jjgold]

Vegetarian the in thing now

[CanuckG]

I think everyone would still bury Brock even if he was eating at a 3 michelin star restaurant.

[19th Hole]

Excellent cuts of the choice PRIME MEAT

There are eight distinct grades of beef recognized by the USDA.
In order of descending quality they are:
Prime
Choice
Select
Standard
Commercial
Utility
Cutter
Canner

How beef is graded
Grades are based on the amount of marbling in the meat and the age of the animal.
Marbling is the flecks and streaks of white fat you find distributed throughout the meat.
Ingeneral, the higher the degree of marbling, the more tender, juicy, and favorable the meatwill be.

Consequently, higher grade meats come at a higher cost.
Age also plays in animportant part. Beef is best in flavor and texture when cattle are
between 18 and 24months old, so the grading favors younger animals. There are eight distinct grades of beefrecognized by the USDA.In order of descending quality they are:PrimeChoiceSelectStandardCommercialU tilityCutterCanner

[StackinGreen]

Brock is back?

[Brock Landers]

Vegetarian the in thing now

yeah, if you're a fuckin jerkoff

[jjgold]

Eating meat will kill you a lot younger
Going Veget

[Sam Odom]

is Brock ill ?

[unluckysob]

looks good.

[daneblazer]

Say what you want, but only Brock could turn a video of cooking his own $30 steak at a restaurant into what's probably going to be a 5-6 page thread