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Unread 01-23-2013, 09:44 PM   #44
Dave Russell
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Join Date: 01-06-10
Location: Lebanon, Tennessee
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Quote:
Originally Posted by HankB View Post
They result from the Maillard reaction (http://en.wikipedia.org/wiki/Maillard_reaction) and actually taste pretty good.
This is exactly why I don't get grill marks. I like my Maillard reaction or SEAR, as I call it, ALL OVER the steak.
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