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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


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Old 05-15-2018, 12:59 PM   #76
zmhill
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I don't mind a dab of steak sauce once in a while. Definitely to the side for dipping, definitely don't coat the meat in it. It's like BBQ sauce for me.... Yes, the meat shouldn't NEED it, but sometimes I like the flavor of a little bit.

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Old 05-15-2018, 06:12 PM   #77
THoey1963
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To be honest, I was an avid steak sauce user. Mostly A-1, but an occasional H-57 user too. It all started due to my my parents idea of BBQ or grilled meats. Round Steak.
Dark brown on the outside, white on the inside, and dry as sand. I had to put something on it to get it down.

When I moved out, I learned that I prefer rare to medium rare. But I always had my sauce too. And some Tabasco for kick. It has just been recently that I started enjoying a nice Prime Ribeye, well seasoned, and grilled, no sauce. So, now, it depends on my mood. Sometimes I want to taste the beef, sometimes I want to sauce it up a bit.
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Old 05-15-2018, 07:32 PM   #78
Toast
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The orange peel does give it a certain something.
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Old 05-16-2018, 09:42 AM   #79
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I actually use a small amount in my BBQ sauce. It adds a certain dimension to it.
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Old 05-16-2018, 03:44 PM   #80
vaTim
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Try mixing equal parts A1, Woeber's Horseradish Sauce & Wishbone French Dressing.. pretty good dipping sauce for anything skewered.
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Old 05-16-2018, 04:23 PM   #81
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Quote:
Originally Posted by vaTim View Post
Try mixing equal parts A1, Woeber's Horseradish Sauce & Wishbone French Dressing.. pretty good dipping sauce for anything skewered.
How is that for a marinade\mop? I did some BS chicken breast kebabs this weekend with Stubbs chicken marinade. They were awful. The dods ate good, though.
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