Grilling & Recipes: Country fried steak
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Name:   Ulysses E. McGill The author of this post is registered as a member - Email Member
Subject:   Country fried steak
Date:   1/12/2011 9:28:01 PM

We make some killer country fried steak and typically use cubed steak and that doesn't mean others cuts won't work  even better (the breading, breading process, and spicing  is key to great results) The reason I usually use cubed steak is because it gives great results for a low price.....a rib-eye that is properly trimmed and prepared will give even better results so go for it
Other messages in this thread:View Entire Thread
Country fried steak - lake gal - 1/11/2011 2:34:27 PM
     Country fried steak - Mack - 1/11/2011 5:53:11 PM
          Country fried steak - Tall Cotton - 1/11/2011 6:55:18 PM
               Country fried steak - Mack - 1/11/2011 7:51:12 PM
                    Country fried steak - Talullahhound - 1/11/2011 8:06:48 PM
                         Country fried steak - lake gal - 1/12/2011 8:47:48 AM
                              Country fried steak - Talullahhound - 1/12/2011 6:42:55 PM
                              Country fried steak - roswellric - 1/13/2011 1:34:59 PM
                         Country fried steak - muddauber - 1/14/2011 9:10:58 AM
                    Country fried steak - Tall Cotton - 1/12/2011 5:21:14 PM
                         ripe tomatoes - Talullahhound - 1/12/2011 6:44:45 PM
                              ripe tomatoes - Mack - 1/12/2011 6:59:04 PM
     Country fried steak - Ulysses E. McGill - 1/12/2011 9:28:01 PM
          Country fried steak - lake gal - 1/16/2011 8:27:19 AM
               Country fried steak - Ulysses E. McGill - 1/16/2011 2:10:35 PM
                    Try this - Ulysses E. McGill - 1/16/2011 2:37:36 PM
               Country fried steak - Talullahhound - 1/17/2011 5:30:04 PM


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