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Old 12-03-2013, 02:29 PM   #19
somebody shut me the fark up.

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Join Date: 08-09-13
Location: Denton, TX

Originally Posted by deguerre View Post
I wonder how many folks who would never, ever, EVER ever, use 57 or A1 on their steaks, sauce their ribs...
I'm not saying I wouldn't sauce a steak or any other meat, just not with that crap. On my filets, I do a red wine and shallot reduction sauce that compliments them wonderfully.
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