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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 03-05-2013, 10:16 AM   #16
fingerlickin'
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I'll admit I too was a bit leery of the poison sumac, but I may have to get my hands on some now. Sounds like something that could be really useful in a poultry rub. The steak looks great btw Titch!
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Old 03-05-2013, 03:45 PM   #17
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looks taaaaasssssttttttyyyyy! I've used sumac before but never on a steak - yours looks phenomenal.
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Old 03-05-2013, 03:56 PM   #18
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I'd eat that off the floor Titch.

Thanks for sharing.

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Old 03-05-2013, 04:10 PM   #19
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Quote:
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I'd eat that off the floor Titch.

Thanks for sharing.

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Old 03-05-2013, 04:14 PM   #20
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Looks great Titch
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Old 03-05-2013, 06:19 PM   #21
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Sumac is very adaptable.
Aside from meats it goes great with dressings and yogurt (for BBQ, hint hint), salads too, heck, even rice!
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Old 03-08-2013, 04:53 PM   #22
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We made a loaf of fruit loaf in our Breadmaker.
Used our normal recipe and added a heaped teaspoon of Sumac to it.
added a very nice subtle flavour to the loaf.
I am enjoying this Spice/berry


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Old 03-08-2013, 05:34 PM   #23
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And did I mention bread?
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Old 03-08-2013, 05:36 PM   #24
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The steak with sauce looks great! Might work on Tri-Tip or Pork Loin.
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Old 03-08-2013, 06:59 PM   #25
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We have Staghorn sumac (Rhus typhina) in our yard. Birds, such as evening grosbeaks, feed on them, but it has never occurred to me to use them. Thanks to your post I have been reading about them and it is likely that their drupes can be used just as you are using them. Native Americans used this sumac as food, dye and tannin for leather.

I appreciate this post Titch.
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Old 03-08-2013, 07:49 PM   #26
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That looks great although I never have really used a sauce on steaks. It would seem to be missing salt. Is that picked up by the beef stock in your sauce?
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Old 03-08-2013, 08:59 PM   #27
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Quote:
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And did I mention bread?
You Knead, I'll bake...
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Old 03-08-2013, 09:02 PM   #28
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Quote:
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That looks great although I never have really used a sauce on steaks. It would seem to be missing salt. Is that picked up by the beef stock in your sauce?
Salt and I do not get on.most of my cooking is very little salt usage.
The stock was a low salt one as well.
Season to taste comes to mind
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Old 03-08-2013, 09:32 PM   #29
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Looks awesome, titch. Now I'm hungry.
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Old 03-08-2013, 09:52 PM   #30
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Quote:
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Salt and I do not get on.most of my cooking is very little salt usage.
The stock was a low salt one as well.
Season to taste comes to mind
I feel the same way Titch.

I don't be-grudge anyone salt for their Q, but I prefer to let the meat speak for itself.

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