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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 09-28-2011, 10:48 AM   #16
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looks great brother nice job, I do the same with my strips also buy the loin and hand cut my steaks
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Unread 09-28-2011, 10:51 AM   #17
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Looks GREAT!!
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Unread 09-28-2011, 11:21 AM   #18
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Quote:
Originally Posted by Bpig View Post
Beautiful work.

How long did you cook the asparagus?

Can you explain reverse sear please. Thanks
Reverse searing refers to the method of cooking meat indirect for the majority of the cook, then when it's near done, finishing with a sear over high heat. Reverse searing will give you a much more evenly cooked piece of meat while also retaining a higher percentage of moisture.

The sear at the end is really cosmetic and textural, as it's really not necessary, but it does look good and adds a nice "crust" to the meat.
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Unread 09-28-2011, 11:21 AM   #19
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Lookin good brotha! Like Moose, I like to use them in combos too. I use Santa Maria Style and Original on all beef. Phenominal.
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Unread 09-28-2011, 11:25 AM   #20
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Excellent looking meal there brother!
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Unread 09-28-2011, 11:26 AM   #21
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Quote:
Originally Posted by Bpig View Post
Beautiful work.

How long did you cook the asparagus?

Can you explain reverse sear please. Thanks
Thanks! The asparagus only took a few minutes to get to tender/crispy. I don't time but will periodically pick one up with the tongs to see how tender by how much bend, and will take a bite if it looks good. I am constantly stirring them in the pan we use while cooking for uniform doneness.
Moose got the reverse sear for you.
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Unread 09-28-2011, 11:29 AM   #22
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Quote:
Originally Posted by Moose View Post
The sear at the end is really cosmetic and textural, as it's really not necessary, but it does look good and adds a nice "crust" to the meat.
Yeah, but is the crust really cosmetic? I gotta have it!
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Unread 09-28-2011, 11:29 AM   #23
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Quote:
Originally Posted by Ryan Chester View Post
Lookin good brotha! Like Moose, I like to use them in combos too. I use Santa Maria Style and Original on all beef. Phenominal.
Good to know cuz I'm down to my last few tablespoons of the Santa Maria.
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Unread 09-28-2011, 11:34 AM   #24
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Quote:
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Good to know cuz I'm down to my last few tablespoons of the Santa Maria.
Guerry, assuming you have all the other rubs, why not try this?

http://www.bbq-brethren.com/forum/sh...d.php?t=113809
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Unread 09-28-2011, 11:38 AM   #25
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Quote:
Originally Posted by Moose View Post
Guerry, assuming you have all the other rubs, why not try this?

www.bbq-brethren.com/forum/showthread.php?t=113809
I did.


http://www.bbq-brethren.com/forum/sh...d.php?t=116633

But without the reverse sear. Now I know better.
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Unread 09-28-2011, 11:41 AM   #26
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Quote:
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I did.
Sorry, forgot about that...
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Unread 09-28-2011, 11:45 AM   #27
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Quote:
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Sorry, forgot about that...
Why sorry? It was that comment of yours (In addition to others in different threads) that finally got me to see the light.
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Unread 09-28-2011, 01:39 PM   #28
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What a great site. I am learning something everyday it seems.
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Unread 09-28-2011, 02:40 PM   #29
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That looks awesome! How is the bok choy never had it?
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Unread 09-28-2011, 02:47 PM   #30
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Quote:
Originally Posted by Smokey Al Gold View Post
That looks awesome! How is the bok choy never had it?
Bok Choy is my all time favorite cabbage. It's very mild in flavor. Someone else here described it as a subtle mix of cabbage and celery. It's great grilled too. Just cut the head in half lengthwise, brush with olive oil, sprinkle with salt and pepper and grill directly for just a few minutes turning once. Or, as Michele did last night chop up and saute in olive oil with s&p and some red pepper flakes.

If you can find baby bok choy...even better.
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