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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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10-29-2007, 11:32 AM | #1 |
Quintessential Chatty Farker
Join Date: 02-15-06
Location: Waynesville, Ohio
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Grilled Steak au Poivre
This isn't usually grilled; Steak au poivre is generally pan seared steak seasoned heavily with cracked pepper and salt. When the steaks are cooked, the pan is deglazed with cognac, brandy, etc., and flamed. Then cream or butter is added. Once the sauce coats the back of a spoon, it's ready to go, and the steaks are put back in the sauce and served.
I grilled the steaks, though, and got some cheap cubed round steak to use for fond in the pan. It worked great, and I ended up with steak sandwiches for a couple of days, too. I started with half a tenderloin: I trimmed off the silverskin and fat. Then I cut it into steaks. I added the cubed steaks to season. Then I fired up the grill and put the steaks on. The cubed steaks were done in a pan on the grill, too, just not on the grate. When the cubed steaks were done, I added cognac and lit the cognac. don't do this without adult supervision! The steak was sliced and put on a warmer for a party.
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Curt McAdams Livefire Blog Livefire Whisky CBJ, some comps, a few awards, Certified Artisan Steak Taster. XL Big Green Egg, Bubba Keg Convection Grill, Weber Kettle, Charbroil Infrared and mad livefire cooking skillz! :) |
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10-29-2007, 11:36 AM | #2 |
Babbling Farker
Join Date: 11-05-04
Location: New York City
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Nice, Curt! Looks beautiful. Your creativity is endless.....
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10-29-2007, 11:37 AM | #3 |
Quintessential Chatty Farker
Join Date: 02-15-06
Location: Waynesville, Ohio
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I'm just trying to figure out how to do some of those inside dishes outside instead. The cubed steak cost less than $1.50 for both slices. That would have been ok if they were just throw aways, but I'm able to have them as pretty good leftovers, too. I wouldn't feed them to guests, but I don't mind them for lunch.
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Curt McAdams Livefire Blog Livefire Whisky CBJ, some comps, a few awards, Certified Artisan Steak Taster. XL Big Green Egg, Bubba Keg Convection Grill, Weber Kettle, Charbroil Infrared and mad livefire cooking skillz! :) |
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10-29-2007, 11:43 AM | #4 | |
is One Chatty Farker
Join Date: 03-07-05
Location: the best day ever
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Quote:
Inside Out - recipes from you kitchen that can be prepared on your grill
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if you meet the Buddha on the road, kill him Live every week like it's shark week |
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10-29-2007, 12:16 PM | #5 |
Quintessential Chatty Farker
Join Date: 02-15-06
Location: Waynesville, Ohio
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I'll credit you when I write it, Richard... Don't hold your breath, though. :)
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Curt McAdams Livefire Blog Livefire Whisky CBJ, some comps, a few awards, Certified Artisan Steak Taster. XL Big Green Egg, Bubba Keg Convection Grill, Weber Kettle, Charbroil Infrared and mad livefire cooking skillz! :) |
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10-29-2007, 02:23 PM | #6 |
somebody shut me the fark up.
Join Date: 09-17-03
Location: Wichita, Kansas
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I'm going to Curt's house for supper. If you have not visited his site, please do. This farker can really cook.
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Bigdog Senior member of the Brethren Weber Platinum Kettle, Weber OTS, Meco square grill, a PK, ECB, UDS, Large BGE, a camping grill, a Blackstone flattop, a Camp Chef grill,The MOAB, and a YS640. MOINK. Pitman for Andy Groneman at the All Things BBQ cooking classes. Smoke on Brother KC Father of the Fatty (the name) 4/20/04 on the BBQ Brethren with inspiration from Brother parrothead. |
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10-29-2007, 02:32 PM | #7 |
Quintessential Chatty Farker
Join Date: 02-15-06
Location: Waynesville, Ohio
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Thanks for the compliment! Dinner's at 7.
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Curt McAdams Livefire Blog Livefire Whisky CBJ, some comps, a few awards, Certified Artisan Steak Taster. XL Big Green Egg, Bubba Keg Convection Grill, Weber Kettle, Charbroil Infrared and mad livefire cooking skillz! :) |
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10-29-2007, 02:34 PM | #8 |
Babbling Farker
Join Date: 04-17-07
Location: Kauai, HI
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curt, is that like a steak diane? Looks good!
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To Eternity and Beyond! HE>i BBQ Brethren 22.5" WSM (1,000,000 post mod.) Weber Performer (169.00/brand new mod.) Weber Handles from www.amlwoodart.com UDS 22.5" Weber kettle, (refuse collector mod.) 18" Weber kettle (almost new craigslist $20 mod) "crest of a breaking wave" thats my name... |
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10-29-2007, 02:37 PM | #9 |
somebody shut me the fark up.
Join Date: 04-14-04
Location: Choctaw, OK
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Right FINE vittles, Curt!
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10-29-2007, 04:00 PM | #10 |
Quintessential Chatty Farker
Join Date: 02-15-06
Location: Waynesville, Ohio
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Steak Diane usually has mushrooms and uses cognac or brandy and madiera wine. This will give a sweeter flavor. Steak au poivre means steak with pepper... lots of pepper, then a cognac cream sauce. very different flavor profiles.
Thanks, Arlin. :)
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Curt McAdams Livefire Blog Livefire Whisky CBJ, some comps, a few awards, Certified Artisan Steak Taster. XL Big Green Egg, Bubba Keg Convection Grill, Weber Kettle, Charbroil Infrared and mad livefire cooking skillz! :) |
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10-29-2007, 04:12 PM | #11 | |
Babbling Farker
Join Date: 07-08-05
Location: Ocoee, Fl
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Quote:
Looks good.
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qman Para Bellum |
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10-29-2007, 04:14 PM | #12 |
Quintessential Chatty Farker
Join Date: 02-15-06
Location: Waynesville, Ohio
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qman, I didn't sacrifice the cubed steak... I had sandwiches! :)
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Curt McAdams Livefire Blog Livefire Whisky CBJ, some comps, a few awards, Certified Artisan Steak Taster. XL Big Green Egg, Bubba Keg Convection Grill, Weber Kettle, Charbroil Infrared and mad livefire cooking skillz! :) |
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10-29-2007, 04:25 PM | #13 |
is One Chatty Farker
Join Date: 08-27-06
Location: Dalton, Ga
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very nice work indeed!
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10-29-2007, 04:33 PM | #14 | |
Babbling Farker
Join Date: 07-08-05
Location: Ocoee, Fl
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Quote:
I figured if it is good enough for Auguste, it is good enough for me.
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qman Para Bellum |
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10-29-2007, 04:33 PM | #15 |
Watching over us.
Join Date: 12-27-05
Location: Mid Michigan
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Curt, as always..............Fine Looking Eats!
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