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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 05-14-2018, 03:45 PM   #61
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Quote:
Originally Posted by m-fine View Post
It is actually a British food, so don’t blame us if you don’t like it! :D

It is a tomato, raisin, vinegar, orange concoction that does not contain tamarind and I don’t think it ever did. If they were aiming to copy something from India, they missed the mark by a mile.
Any stuff that's been around since 1831 and is still selling can't be all bad.
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Old 05-14-2018, 03:49 PM   #62
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Originally Posted by cfrazier77 View Post
For a twist, add some bourbon to A1 and it is great.

Or eliminate the A1 altogether and stick with just bourbon.

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Old 05-14-2018, 03:52 PM   #63
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Most people I know who use A1 actually just like the taste of A1 and use meat as a filler for texture. One of my friends puts A1 on everything. We go out to lunch, whatever he orders (doesn't matter, meatloaf, pork chop, hamburger, steak, you name it) he's putting A1 on it. I've watch him put it on butter beans.
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Old 05-14-2018, 04:57 PM   #64
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Quote:
Originally Posted by jasonjax View Post
Any stuff that's been around since 1831 and is still selling can't be all bad.
I didn’t mean to imply that it is bad, just not American, and not everyone will like it.
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Old 05-14-2018, 05:11 PM   #65
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I use a little when making a mushroom, a ranch sauce, and one type of horseradish sauce. It gives it just a little tang/bite to the finished sauce.
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Old 05-14-2018, 05:40 PM   #66
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Raisin Paste
A key ingredient since chef H. W. Brand added it to King George IV's steak sauce in the 1820s. Raisins contain antioxidants, which may have helped mask the rancid flavor of spoiling meat in the days before refrigeration.
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Old 05-14-2018, 08:21 PM   #67
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scrambled eggs! french fries. potato chips, especially pringles. salisbury steaks.
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Old 05-14-2018, 10:22 PM   #68
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Quote:
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I would thank this multiple times if I could. Not that I love it but have tried it.
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Old 05-15-2018, 02:57 AM   #69
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Hashbrowns.
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Old 05-15-2018, 03:37 AM   #70
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I'm personally not a fan of the stuff at all. If I get a steak at a restaurant the needs A-1, I'll send it back.. But that's perhaps just me.
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Old 05-15-2018, 03:38 AM   #71
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Quote:
Originally Posted by Hankdad1 View Post
I would thank this multiple times if I could. Not that I love it but have tried it.
I just ordered a bottle via Ebay, $10 au.
I shall give you my Honest opinion when we try it.
Maybe a 45 day aged Ribeye roast
Not likely
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Old 05-15-2018, 06:41 AM   #72
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The original A-1 is an ingredient in the mustard sauce we have with stone crab claws. Today is the last day of the 2017 - 2018 season, October 15 thru May 15 of the following year.
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Old 05-15-2018, 11:15 AM   #73
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I use A1 on grilled waterfowl (duck and goose) and hamburger steaks.
Will have to try it on meatloaf and cheeseburgers.
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Old 05-15-2018, 11:33 AM   #74
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like any sauce, it goes on whatever you want to try it on. i can't stand elitists who try to tell me what and how i should eat. i use it on cheaper cuts like sirloin, but if you like it on your prime rib, have at it. i also like it with meatloaf and steak fajitas.
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Old 05-15-2018, 12:05 PM   #75
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I really like the way it tastes, yet I don't have any in the house and never have steak that "needs" it.

I'm not going to **** on it though. Stuff is tasty.
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