I'm starting to plan my "Southern Comfort '17" tour. (Learn the truth!) I will leave Philly on Feb 13th thru Mar 7th (at least) ... looking for places to stay, and play along the way!
I'll have guitar, bass, keys, sax, flute, percussion, uke and mando in tow ... put me to work!
I'll be working Jacksonville and St. Auggie for most of the time starting 2/17-3/4, but on the way down, and back - I love road trips!!!

I'll have the steaks ready when you get here, Dave. How do you like em?

Gary

Medium well, please!

Take lots of pics and videos for us of all the SZ'ers you visit .....
and have a great safe trip!!!

I have a strong (musical) partner in Jacksonville, so most of the weekends will be booked with her down there, but I'd LOVE to hit as many places as I can on the way ... sing for my supper! DE-MD-VA-NC-SC-GA ...

Medium well, no problem, Dave. And, you don't have to sing for supper at the Diamond Ranch. Uncle Tony Mads and many other systhzoners will tell you that this old codger is a fair hand at grilling.

See you in February,

Gary

if you are going to kill a steak to medium well you may as well have a ham sandwich ...

Tony, I stopped eating raw beef when I was a kid. Some folks like their steaks kicking and mooing, but I want the flavor of the grill to penetrate the meat as well, so medium-well makes that work for most folks. When you were there, I just passed your steak over the flames, and put it on the plate, while I cooked the others.

All the best,

Gary

... maybe if you wanna invite your uncle Sal (manella!!!!!!)

I don't suggest eating raw meat, and Gary has made more than a slight exaggeration on how he cooked my steak but you can cook a steak through without making it medium well ... but to each his own ...

aged steaks med-rare for me always... ....just sayin'

Actually, I cook steaks, burgers, brats, etc... using a meat thermometer - just to be on the safe side. You only need one bad case of food poisoning to know the dangers of under-cooked meats. I contracted food poisoning when I was about 50 and ended up spending 4 days in the hospital. It was traced to a nearby restaurant and under-cooked chicken.

All the best,

Gary

Medium rare steak is fine, medium rare chicken is NOT ...

Beef, veal and lamb (pieces and whole cuts)
Medium-rare 63°C (145°F)
Medium 71°C (160°F)
Well done 77°C (170°F)

Hamburgers, sausage and other ground meats should always been cooked to 165 degrees internal temperature. The same temperature applies to chicken. This insures that the bacteria is eliminated completely. I learned all this stuff when I worked in medicine.

Gary

I ate at A Japanese restaurant and ordered Sushi. I had to send it back to the kitchen...............It was undercooked. :0

Jerryghr

Wow ... this thread sure has veered off course! (more like a MAIN course!) lol
OK, so, nothing but salads and fruit on the tour - got it.

It will get back on course as you give us updates, photos etc.

It's going to be interesting to keep tabs on you.

You have to try and beat Gary's 11 pages of posts for his Florida trip.

Have fun.

Jerryghr

I'd post footage of one of my trips to Dubai, but I'm afraid I'd get SHOT! REALLY!


R.

Dave I hope you have some "CAROLINA SHAG" in your repertoire...


https://en.wikipedia.org/wiki/Carolina_shag

https://en.wikipedia.org/wiki/Carolina_shag

Looks like a well choreographed version of the 'Lindy' or 'Jitterbug' ...

Well, the music is no problem, but that stuff they do with their feet is on THEM! lol
I have tons of that 4/4 shuffle stuff - they can call it what they want!

That's definitely the Shag, and the way we danced in 1955. I how I longed for those days and nights.





Gary

It's serious stuff down south for sure....tempo is everything..

http://www.thedancestoreonline.com/ballroom-dance-instruction/carolina-shag-free-lessons.htm