Originally Posted by deguerre
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.
***** North Texas Brethren Bash - Spring 2015 - In Planning Now *****
- My Custom Vertical Offset Smoker by AJ's Custom Cookers (build link
- Superior SS-2 w/ DigiQ DXII- Courtesy of Gainesville Jaycees and Superior Smokers
- Weber Kettle 22.5 OTG
w/ Craycort Cast Iron Grates
- Mini WSM (from SJS)
Certified IMBAS MOINK Baller!
(Certificate of Authenticity
) / Join the fun in the Throwdowns!