Smok'n n Joke'n
Full Fledged Farker
Kraft A1 or Heinz 57 or.......not in this lifetime.. :drama:
Let's get it from the pro's..
- Thread starter Smok'n n Joke'n
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Mugsterdad
Knows what a fatty is.
On a cheap cut of meat, I mix A1 and Ketchup approx. 50/50. On a good cut, nothing!
peeps
somebody shut me the fark up.
:noidea:
I never use that crap. When a waiter asks me if I want that junk for my steak, I tell them "only if it sucks".
I never use that crap. When a waiter asks me if I want that junk for my steak, I tell them "only if it sucks".
Shagdog
Quintessential Chatty Farker
No way. Any steak that requires sauce is not a steak worth eating.
dbq
Full Fledged Farker
I use Heinz and honey to glaze chicken, but never on beef.
sliding_billy
somebody shut me the fark up.
I make a meatball sauce where "steak sauce" is one of the smorgasbord of ingredients. I can't stand the flavor of either of them on steak. They are OK on a thick chuck burger in place of ketchup.
deguerre
somebody shut me the fark up.
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Heinz 57 is a great sauce. I love it on fries. Those big greasy deep fried steak ones especially.
aawa
Babbling Farker
I am not big on condiments. I'll use a little bit on leftovers, but on anything freshly made, i use the meats own juices as the condiment!
jshull
Knows what a fatty is.
Ranch!
hahahaha nothing for me...
hahahaha nothing for me...
ButtBurner
Babbling Farker
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I have used both
I am still upright.
I dont see it as a big deal really
either you like it or you dont.
I am still upright.
I dont see it as a big deal really
either you like it or you dont.
deguerre
somebody shut me the fark up.
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57 is also great on fried pork chops. A1 makes a good burger and meatloaf I might add as well.
SITM BBQ
Knows what a fatty is.
Don't like either and would not use either.
Smok'n n Joke'n
Full Fledged Farker
I keep both on the table...,but i let the steak dictate which one i use....a little on one side of the plate a little on the other..
grillinguy247
is one Smokin' Farker
Good meat needs no sauce. :becky:
My wife puts A-1 on black and/or purple hulled peas. My in laws showed up unexpectedly one time and drank my good beer and expected hoe de oeuvre (sp). I drained the liquid from a cottage cheese container, mixed A1 into the curds and served it with ritz crackers and a Lowery's shaker and past used by date mini carrots. They ATE it. Now they REQUEST it.
Grimm5577
is Blowin Smoke!
i like ketchup and i like steak sauce, i just don't usually use them on meat that isn't ground.
deguerre
somebody shut me the fark up.
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I wonder how many folks who would never, ever, EVER ever, use 57 or A1 on their steaks, sauce their ribs...
Neither for me & I don't sauce my ribs.
You want sauce, it's in the fridge. I will eat some sauce on a PP sandwich every now and then. Every now and then...
You want sauce, it's in the fridge. I will eat some sauce on a PP sandwich every now and then. Every now and then...
peeps
somebody shut me the fark up.
I'm not saying I wouldn't sauce a steak or any other meat, just not with that crap. :becky: On my filets, I do a red wine and shallot reduction sauce that compliments them wonderfully. :thumb:
deguerre
somebody shut me the fark up.
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Well, I admit to using both 57 AND A1 on panfried round steaks. It's been decades since I've had one, but yep. I did. Not on ribeye, strip or t-bone though. And saucing ribs is heresy.
