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Unread 07-18-2013, 06:06 PM   #39
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Join Date: 01-14-06
Location: At home on the range in Wyoming
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I love it when I hear about one little thing that is new to me.

Pickle juice in the slather,... Hmmmm.

Spraying with Wooster and water - this sounds like something to try. I put Wooster in my juice based pork sprays, but don't really like any sweet on beef. Years ago I used a salt and pepper spray (I think it came from a Weber cookbook) on steaks... it just sort of fell out of fashion with me.

Using seasoned salt, salt, pepper, granulated garlic (and possibly celery salt or ground celery seed) is common, as is a mustard slather (I cut the mustard with Worcestershire), but that pickle juice has me thinkin'.

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