Taken from sunday's philly cheesesteak sandwich dinner that i made for me, my mom, and my grandma.

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Always gather all the ingredients in fronna you 1st. This way yer not scurrying around looking for **** when the ****ing stove's on fire.












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utilize family members (that's my mom) and other guests for the boring **** like chopping veggies and shredding cheese.











if yer putting cow on the grill then make sure that you don't have just a grill.....you need a proper ****ing temple!!http://www.globalmma.com/pics/album17/MVC_013S.jpg

more to come.....

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cows must always be prepped accordingly. right here we are using tenderizer, onion powder, garlic pepper, tobassco sauce, rosemary, basil, and brown sugar. marinades are unneccessary- despite what everybody seems to think they know










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mom and gramma wanted to start cooking the onions/green peppers and side dishes. i recommended against this because i knew that they would be done in about 10 minutes but the cow would take about 15-20.....














now let's start grilling properly. the key is NOT marinade....it's just keeping the cow consistently tender throughout cooking.













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now Cow #1 (left) has naturally created a "bowl" effect from the cooking. this is ideal because then you can use the beer tenderizer to create a "pool" effect. BUT not all cows will do you the honor of bowling.....

damn moms is hookin it up

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here's a better shot of the pool effect

























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as mentioned, your cow usually wont bowl up for you- as in the case with Cow #2. so for these cows what you want to do is, halfway through cooking, start to cut little slits on the surface. open them up (as pictured) and slowly pour your beer in the slits. then allow it to cook and soak under a closed lid for about 4 minutes before flipping and repeating the same process on the other side













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i'd like to take a small intermission so we may all enjoy this cool pic that i took of FLAMES!!!!!

kick down!!

Bravo!!!!!!!!! Bravo!!!!!!!!!!!

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SEE! what'd i say!!! you don't follow my rules and now we have to wrap the ****in side dishes up in foil BECAUSE the cow is not ready yet!











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and now we have cows with the final yoshida's terryaki sauce added ONLY in the last 2 minutes of being on the grill. this allows your cow to have a nice fresh terriyaki taste right when you bite into it BUT the other spices take over throughout the rest of the chewing process












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meanwhile mom's reading my mag

SWEET

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final cow product


























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now you wanna cut the cow up into sandwich sized morsals

damn that looks good!!!!!!!!!

hell yah

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put the cow on the bread, throw on bell peppers & onions, top with mozerrella, put in the oven until the cheese melts and bread is toasty.
once you take it out then splash it real quick with lime juice to add a lil extra tang and PRESTO!!!



























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not the best setup but if the food's good, **** IT

MY DEAR GOD I AM HUNGRY

i know this is torture

Work of art........5 stars!!!!!!!