T1B

So this past weekend Mrs Seater and I went to Tulsa to visit our best friends. Kim and Josh used to live across the street from us in Sugar Land. These are the kind of friends that will come pick you up in hell if you called and asked for a ride and wouldn't judge you. We make a few trips a year up to see them and they do the same to San Antonio.

I have shared a few Josh stories on this board over the years. He is a disk jockey for a country station and has a syndicated show called Country Gold which is on weekends in many markets across the country. He is currently the morning drive DJ for KVOO in Tulsa.

So Thursday morning we fly in and make our way to their house in Broken Arrow and spend the day catching up.

Homemade beaded shirt, check. Yep, we are definitely in Oklahoma.



Thursday night we go out for dinner and there is further conf that we are in Oklahoma:

Jorts with hiking boots


Wife beater with the "dress jeans"



Friday I get up early and go to the station with "Rowdy" for the morning show. It is there that I find out I am his secret weapon in an upcoming competition between he and the co host "Sunny". Turns out Saturday is the Tulsa Steak Cookoff competition. KVOO is a sponsor and has entered a few teams. Mostly they are just having the hosts compete against each other, but they are also turning in their steaks to be judged with the "real" teams as well.

So on our way home after his morning show we stop to pick up a few items for the cookoff from the local store.

It was the first time I had seen this on an aisle sign:


It was also the first time I saw this available:


Once back to their house it was time to put the important items together in easy reach for the morning departure:

Bloody Mary fixings, including fresh pickled okra, Zing Zang's mix and hot sauce. The Jack was for later, like 9:30am


Saturday morning it was off to Downtown Tulsa for the setup and prep. We had the shade structure up by 9:00am and we were assigned a spot to act as peace keepers.


Then it was off to the cooks meeting where we picked our steaks based on a random number draw. Rowdy and I were after this guy:


Once back at the tent we got our delivery of "fuel":


This was followed up by our Sausage and Bologna deliveries. Along with cooking our steaks for the judging we were given huge amounts of sausage and bologna to cook for the crowd. The crowd then gave us "tips" as their way of voting for the best sausage and bologna. Turns out bologna is called Sooner Steaks according to some in Oklahoma.

Sausage for the people:




Sooner Steak Prep:




Tip Jar with proceeds going to St Jude:



This was the view down the business side of the tent:


And this was the view looking across the street towards other teams:


After the steak and bologna ran out it was time to start cooking our steak for the competition. I didn't get any photos of us cooking those mostly because I was busy. We ended up placing 2nd in the media category. After that the folks running the cook-off brought by boxes of steaks for us to cook for the patrons. Up until 5:30 everything was free to attend. At 5:30 when we started cooking the steaks tickets cost $25.

Here are the first few steaks ready to come off the grill:


Sausage and peppers cooking:


Here is my buddy Josh "Rowdy" and his co host "Sunny" posing for a photo:


When we first arrived I figured I would be hanging out on the West side of the tent closer to the OU fans. Turns out those 4 guys were pretty much a-holes and didn't want anyone around them or their "area" so as their secret sauces and rubs would stay secret. On the other hand the OSU guys were great and we ended up drinking a ton with them throughout the day and early evening. They had shirts that were a hit with the folks attending the event:


The guy on the left teaches at Tulsa Tech Broken Arrow campus which is about 2 minutes from "Rowdy's" house. He teaches an A&P mechanics intro and wants to do a Q&A session with me later in the semester for his students. They are also coming down to SA for the UTSA vs OSU game and invited me to their tailgate. Since I don't have a game that day, I plan to take them up on the offer.

Despite the first few photos we had a blast in Tulsa and enjoyed the city. Got to love American Airlines flying 757s on the 55 minute flight from DFW to Tulsa. We will be back soon.

ch--ch--ch--charcoal ???? ahhhhhh !!!!


Nice PET btw--real folks doing real things. Beats the usual sniping around here.

Hey, That bologna was gone within a few minutes of putting it out, each time. Prolly grilled up 20 of those packets of it between 12:30 and 4:30. I did try a small piece and it tasted like, warm bologna. Not anything I need to have again, but to each their own.

Nice PET, but it's offset by the amount of "quotes" you use. Quit it.

LOL


jorts and hiking boots. yup.



was curious...how were the bologna steaks??


Myself, i enjoy some fried bologna on the stove every once in a while. Never thought about putting it on a grill...

Bologna in a smoker turns out pretty good.

Left Seater wrote:Sugar Land.

Hey. My kid & grandkids live around the corner for Cullinan Park. Want us to move near them but Houston area sucks...esp Paki Point....

Austin me like.

Very nice, bro. Rack the PET.

The Seer wrote:
Hey. My kid & grandkids live around the corner for Cullinan Park. Want us to move near them but Houston area sucks...esp Paki Point....

Heh, Paki Pointe makes me laugh every time. Used to cut thru there on the way home from the Sugar Land airport before the Hwy 6 overpass at Hwy 90 was completed.


For the rest of you there is a neighborhood in Sugar Land that was originally called Park Pointe. It turned out to be very popular among Pakistani families. So much so that some joker pulled the R off the sign at the entrance to the neighborhood and spray painted an I after the K so the sign ended up reading Pa ki Pointe.

Another interesting fact about that neighborhood is all the families overpaid for their homes. In Texas new homes in Master Planned communities are not negotiable . The builder sets the price and it is take it or don't. But in the Pakistani community the culture is to negotiate everything. So the builders in this neighborhood raised the price by 10% to allow for negotiations. The Pakistani folks did negotiate but on average only to a 3% reduction. So they ended up paying 7% more for the ability to negotiate downward.

Carson wrote:Bologna in a smoker turns out pretty good.

Was that meant to be a double entendre?

Left Seater wrote:Thursday night we go out for dinner and there is further conf that we are in Oklahoma:

Jorts with hiking boots

Oklahoma?

:?

You write this as if there’s something wrong with it…

It was also the first time I saw this available:

You ain’t never et good beans without jowl in ‘em, Lefty!

Turns out bologna is called Sooner Steaks according to some in Oklahoma.

Sausage for the people:


Sooner Steak Prep:

Well, now, it all comes together.

One of my bestest buds hosts a turkey-fry every Thanksgiving eve.

Pretty much just a buncha old pals standing around in the driveway drinking beer, sipping whiskey, and trading lies while our women do the same around a firepit, and my old buddy Clyde fries up 10-12 birds under a clear, cold, star-lit skies.

Anybody who has ever fried a turkey knows that this is not a short evening.

Well, Clyde’s originally from Oklahoma, but has adapted nicely to life in the Central Flyover.

Not that there’s that much difference here than from Oklahoma, but then again, our local sports talk stations don’t break down the Sooner’s four-deep like he is grown up accustomed. Still, his garage is festooned with Sooner flags, pictures and memorabilia, and I would imagine that he’d probably acquit himself nicely with this Board’s resident Okies.

One of the traditions of Clyde’s Turkey Fry is that usually someone steps up and brings a couple of slabs of ribs or a brisket to snack on (along with the first turkey and other hors-doovers) as we fry and drink our way into the early morning hours.

Couple of years back, Clyde himself presented us with a bologna that he pulled off his smoker, sliced into thick chunks, and served with toothpicks.

“The fuck is that?” we hooted.

“Shut the fuck up and try it,” he chuckled. “It’s good.”

And it was. I’d never seen it done before, but I have since smoked a couple myself for parties and get-togethers, and I’ve always come home with an empty platter. I had never known smoked bologna or Sooner steaks to be a delicacy attributed to Oklahoma, but I do now.

Looked like a helluva good time. Nice PET, Lefty.

D- for the grilled bologna alone.

It pains me to concur with the bitter midget dirtbag. Bologna in any form or preparation is a culinary crime against humanity.
SPAM is prime rib by comparison.

Left Seater wrote:It was also the first time I saw this available:

I guess you've never heard of guanciale either. Don't bother looking it up. Just keep flipping bologna "steaks" while poking fun at hayseeds in jorts, you uncultured slob. Irony is wasted on you.

Clearly you missed the part where the grilling of the bologna was not a choice.


And no I am not familiar with that either but then again I am not much of a bacon fan.

So you take no personal responsibility for killing.... I mean grilling that Bologna?

Left Seater wrote:
And no I am not familiar with that either but then again I am not much of a bacon fan.

Said no man EVER!!!



i'm hoping it's for health reasons? cholesterol issues?? Say it aint so Lefty, say it aint so....

i actually just had a pig butchered last month...

some of the best bacon i had ever had 3/4" thick cut...made some great BLTs...


was going to throw the roast in the smoker and bbq it this weekend..shouldl be some good viddles!

Moby Dick wrote:

Left Seater wrote:
And no I am not familiar with that either but then again I am not much of a bacon fan.

Said no man EVER!!!



i'm hoping it's for health reasons? cholesterol issues?? Say it aint so Lefty, say it aint so....

No it is more of a texture/taste issue. If the bacon is very crisp that is ok, but I don't like to eat fat. I don't mind it cooking in the fat, but I don't want to eat it. Same with brisket. I want it to cook with the fat side up, but then I want my actual cut to be lean.

Left Seater wrote:Clearly you missed the part where the grilling of the bologna was not a choice.

There is always a choice. I'm sure the guards at Dachau comforted themselves with similar self deception.

Bologna is for six year olds and, apparently, the sub-species of humanity known as the Okie.

Ok, sure there was a choice. But once the decision was made to participate, you were grilling bologna, sausage and steaks at a minimum.

Left Seater wrote:Ok, sure there was a choice. But once the decision was made to participate, you were grilling bologna, sausage and steaks at a minimum.

^^^^^^^Classic case of minimization. There "was a choice"? No YOU made a choice. Man up fucktard.

Nice PET, Lefty.

you'd fit right in at the American Royal BBQ held in KC every year.

Moving Sale wrote:

Left Seater wrote:Ok, sure there was a choice. But once the decision was made to participate, you were grilling bologna, sausage and steaks at a minimum.

^^^^^^^Classic case of minimization. There "was a choice"? No YOU made a choice. Man up fucktard.

Hey, organizers we decline to participate anymore because of this bologna you want us to grill for the fine folks attending this event.