Darren.

Yes. Yes the dogs would definitely appreciate that action. When it's time to cut the fat and grizzle off the steaks, they're at attention. Fortunately we don't have severe droolers... Well, me not included.

We have friends who've done that locally. Had the opportunity once, but didn't take advantage of it...

Awesome, Hootie! Love it!

Please, keep the ideas flowing!! I LOVE what I'm reading/watching. I knew there had to be some incredible methods out there given the experiences we all have. And @RoLo, surely you have a method!? @BrownBear, yes, probably safe to assume *most* of us get steaks at the supermarket. Crazy enough as it may sound, tho, one of the best ribeyes I had in last year was from Walmart!! Was not their brand, I don't think, but was reasonably priced and spectacularly cooked by my wife (for Father's Day). Local Kroger now has a butcher shop. Massive cuts of steak sitting there waiting for cooks like y'all. Just that they're so darn $$

Welcome aboard, Braylon! I think you'll be fine using a shad shaped bait. I've caught bass in a local retention pond that has none, and I used a Yamamoto Shad Shape Worm wacky rigged as well as drop shot. Caught plenty of bass with it.

I tend to be a purist when it comes to seasoning, too, although I do enjoy sauteed mushrooms and onions (to the point of carmelizing them) as sides. But after our experience at Ruth's Chris it was all salt, pepper, and butter from there on.

Now a rotisserie steak sounds very interesting! Just the opening vid on that page got me salivating. Don't need to speak the language to understand they know how to cook MEAT!

Thanks, I'll keep that in mind when I (eventually) give the FnF a try. I've got some 1/16 jig heads I use for crappie fishing, so they'd work well, I think.

That's quite possible. A ML rod will load up much better with lighter weights, but setting the brakes and spool tensioner, not to mention the most important thing -- the thumb!

Agree. If you're gonna go for really light baits, tough to beat a spinning setup. I can go really light with my Chronarch 50e paired with a 6'6" ML rod, but it is not my favorite for light bait/light line techniques.

Well, @Raul, you're in luck! We should have mammoth steaks again in a few years! Woolly mammoth will be back from extinction within two years, say Harvard scientists

I'm glad I haven't bought a CI4+ then, LOL. My wife would be putting me out to pasture... My FI, FJ, and FK Stradic 1000s will have to do for now. Fortunatley I'm super happy with 'em!

good stuff

I'll probably, well, more on the possibly side, hit the Hampton store up this weekend or sometime next week. Won't be surprised if they're not on sale, tho. Exactly right on that...

We use salt and a slightly wet paper towel to clean our cast iron. Works most of the time but sometimes one of the kids will use the wrong stuff (olive oil, or such) and make it all sticky...

LOL, I'm having a hard time with that description, Keith. A hard time keeping my beverage from spewing out my nose due to laughing so hard, that is...

But ... but ... everyone around here has one, and I'm south of the MD line!! Now my wife was born in Delaware and she doesn't like charcoal grills..

Maybe that was the place...I thought it was Florida. Heck, I googled it and there are a few places that do the whole store with salt blocks thing now.

That was very cool. Definitely need to try the sous vide thing. And that would be reverse searing @slonezp was talking about.

I'm watching it now, but funny, I read this guy's article on sous vide steaks at seriouseats.com this morning!!

We've been experimenting with letting steaks "marinate" in salt and pepper (rubbed in) out on the countertop. Far enough back that our lab can't get to it. Yeah, there's a reason for that. I watched a show on best steak eats in America a number of years back and one place in Florida stores their steaks for days at room temp in a room filled with ancient blocks of salt. We're talking aaaaancient - millions of years ancient. So the idea above from @Dorado to use Himalayan Pink Salt is quite intriguing. Anyhoo, the S&P thing is what Ruth's Cris does, then the post-marinating in melted butter. Gosh this whole thing is making me hungry...

Since our winters down here haven't been so extreme, we've used our grill on the porch a number of times

If anybody happens to go to BPS for the sale, can you inform whether or not Yamamoto Senkos are part of the sale? I notice not everything on sale gets put in the flyer, so just wondering... Not holding my breath they will be. Oh, picked up some Pond Magic spinnerbaits at Walmart yesterday...Just under $3 each. (Not the micro) Checked BPS pricing on same ones: $4.29. Really?! Hard to buy any bait there anymore unless it is on a good sale.

I shoulda known that...

Iiiinteresting. I thought you weren't supposed to cut or poke holes in the steak, to preserve the juices?