Hereâs what I did with this steak: Rub with olive oil, then sprinkle with sea salt, black pepper, garlic & onion powder, andâ¦.the secret ingredientâ¦Celery Salt. I love this stuff. It was introduced to me by my father in law, who knows a thing or two about grilling steaks. It adds outstanding flavor to beef.
Brinker added Sizzling Fajitas to the menu in 1984 and Baby Back ribs in 1986. Upside down picture in every Chili's restaurant. No one is quite sure how it came about, but every Chili's locations has one upside down picture hanging somewhere in the restaurant. Each sign is painted in red and green and hung upside down.
Proper European table etiquette requires training and practice. Americans who attempt to emulate their continental cousins often do so without success. Few can handle the intricacies of holding the fork upside down in the left hand with the forefinger extended towards the tine, and the knife placed in anticipation in the right hand. The unfortunate results are knives and forks waving in opposite directions as the person attempts to eat, losing concentration while attempting to engage in conversation at the same time. The well bred European holds his knife stationary just above but not touching that which has just been cut, while the fork is utilized in the upside down position to bring each bite to the mouth.