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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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Unread 10-22-2013, 07:39 PM   #16
popeye
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What seasoning did you put in the second flour dip?
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Unread 10-22-2013, 07:43 PM   #17
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I had never even heard of chicken fried steak until I moved to Texas. The first time I had it, I fell in love with it. Whether I make it at home, or order it at a restaurant, I always get mashed potatoes and fried okra for my sides.

Like a lot of traditional foods, it can be awesome, or it can really suck.

Honestly, I wish restaurants would abandon tradition, and upgrade their choice in steak. Using cheap-arse meat makes sense if you are a poor mom trying to feed your family in the 1920s, but if you are going to charge me good money for it in your restaurant, spring for a better cut of meat. I don't want to pay fifteen bucks for two dollar's worth of tough beef run through a tenderizer.

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Unread 10-22-2013, 07:44 PM   #18
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Quote:
Originally Posted by popeye View Post
What seasoning did you put in the second flour dip?
Only some slat an black pepper. Not much.

CD
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Unread 10-22-2013, 07:59 PM   #19
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Quote:
Originally Posted by caseydog View Post
Only some slat an black pepper. Not much.

CD
as for me i use a little of my rub .. And as you say not much
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Unread 10-22-2013, 09:40 PM   #20
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Oh, man, that looks SOOOOOOOO good.
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Unread 10-22-2013, 09:43 PM   #21
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Looks good to me...
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Unread 10-22-2013, 09:58 PM   #22
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Looks Great Caseydog...
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Unread 10-23-2013, 12:25 PM   #23
vanman1165a
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That looks great....
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Unread 10-23-2013, 04:02 PM   #24
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One of my favorite things to eat - that looks great! Thanks for posting it.
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Unread 10-23-2013, 04:07 PM   #25
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CD, how thick was that sirloin before you hammered it? I'm doing this, and never used a sirloin before.
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