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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Old 12-31-2012, 08:10 AM   #16
NorthwestBBQ
somebody shut me the fark up.

 
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Quote:
Originally Posted by LT72884 View Post
Before cooking the steaks. use a sharp knife and cut cross hatch marks into the meat. This will allow the pelicale and finishing sauce to enter the meat.
Where did you hear that?
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Old 12-31-2012, 06:16 PM   #17
LT72884
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lol. lots of places. but rather a few books. it seems odd but i wanted to try it out. It actually works pretty well. Where the cross hatch marks were, the meat was nicely charred and textured. Would i do this on a regular basis.. not all the time but most of the time yes. creates more surface area. give it a shot. I did say this was an un orthadox method. haha.

thanks all for the coments.

here is the bread recipe

http://thebreadjournal.blogspot.com/...sic-boule.html

i just shapped it like a bagett.
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