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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 05-13-2013, 09:54 AM   #31
cazzy
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Originally Posted by dwfisk View Post
OK, Mothers Day lunch is special and ya did good serving to order but it's a shame to take beautys like those past MR, just give folks a chunk of lump, how would they know the difference. Just sayin.
I agree, I felt guilty murdering one steak! She said she wanted it dry and my jaw dropped. It was the hardest steak to cook cause I had no clue how to cremate a steak. She liked it though so whatever works I guess...
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Unread 05-13-2013, 10:01 AM   #32
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NY Strip is my favorite cut of steak. Accomplishing different degrees of doneness in the same cook is an art. I guess that makes you an artist.
I used to love rib-eyes, but now I've switched my allegiances to the strip. Just like the results I get with em much better.
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Unread 05-13-2013, 10:05 AM   #33
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Originally Posted by OutlawSwine View Post
Those look great.

On another note....in the background of the first picture, where does that spiral staircase lead to????????

<insert Led Zeppelin Stairway To Heaven here>
The spiral staircase used to be at the lake house and they brought it back and put it by the tree for some reason. Hopefully I can convince my father-in-law to make a tree house for the kids to take advantage of it.
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Unread 05-13-2013, 10:19 AM   #34
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1/4" Cimarron offset & Webers galore. REAL men drink ALE.
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