But we fry everything at certain times. I know a little joint that serves chicken fried steak that is a breaded ribeye.

I do prefer a tenderloin grilled though, but I understand breading and frying it. Its easy to dry one out when you grill it, especially a small piece like a tenderloin biscuit.

 

The 'old school' restaurants I used to deliver coffee to cut and made their own chicken fried steak (most now open the freezer door and open a package ).
One place in logger town was famous for its saddle blanket/plate sized ones. He was a meat cutter by trade so after cutting steaks and roasts he would take the leftover scraps and tougher cuts and run em through the tenderizer (machine that puts those perforations that look like 'cube' steaks). Then bread em and fry em.

They sold em by the ton to fallers and log truck drivers and ranchers in the 80's and early 90's. Then the feds shut the woods down.

I think I had one once. lol They were pretty good but I've never been much into fried meat.

 

Lmao I guess I have lived under a rock all my life cuz I have never heard of such a thing! LOL I know about breaded tenderloins. I love them! Just never heard about this place you speak of

 

Well OK then, I can work with that. Do you live anywhere near Greensburg, in Decatur County? You know, that's the town that has a tree growing up through the roof of the court house. Well, Storie's Restaurant sits on the south side of the courthouse square, and I've been eating there for over 30 years; it's over an hour away from me, but it's worth the trip. Now they may have all kinds of good stuff to eat, but I wouldn't know-- I've never ordered anything but a breaded tenderloin and a slab of their home made pie. I've eaten BT's all over the state, and I've never found one I liked better. There's a place in North Manchester, Mr. Dave's, that claims to have the best... it's not. The Red Onion in Sheridan serves a huge BT, but one of those was enough for me. I keep trying new ones, and I keep going back to Storie's. Where are you located, Tox?

 

Im in Martinsville. Greensburg isnt to far from me. I work in Indy tho! I guess I will have to go try it sometime. Im a sucker for good pie

 

Come on man, you gotta try it, im waiting for your thoughts.

 

I'll get around to it, might wait and try it when I get to the coast since I'll be able to get fresh seafood to put in it. I'm not really sure about how much of that seasoning to use, can't make it too spicy or the kids wont eat it (and some of the adults don't like really spicy stuff). I looked at it online and from what I read its pretty powerful, thought about using the bags instead but I'm not sure how many of those to use either.

 

bag doesnt give enough flavor imo. i used half a bottle of concentrate for about 5-5.25 quarts of water and also added a few (healthy) shakes of old bay. Leave out the old bay and it should be perfect.

 

Salmon patties with a red potato & green bean salad along with some torta roles. Nothing fancy, just quick and easy.

 

I don't mind battered chicken and I'll even eat the occasional CFS. But breading and frying meat is, to me, by and large a waste of meat. There are healthier, tastier ways to prepare meat.

 

I love to bread and fry pork chops for breakfast with gravy and biscuits.

 

Making tacos tonight.

 

Grew up eating steak fingers and fried pork chops. So disappointing; tough, chewy, tasteless compared to grilled. Ugh.

 

Steak.

 

Ribeyes and salmon steaks on the grill, loaded baked taters, corn on the cob.

 

Deer burgers with bacon, sweet & regular
potatoes with veggies! Topped off with home made raspberry pie!!!

 

I hope something. I'm so hungry.

 

I've never had raspberry pie.


Grilled chicken.

 

Seeds.... not a fan.

Grilled chicken here too. Was supposed to have it last night but got lazy and had a tuna melt instead.

 

Spaghetti and some kind of ground meat from Schwans. Hmmm mystery meat.