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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 04-03-2013, 02:42 AM   #16
BigBellyBBQ
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Join Date: 11-15-08
Location: Lake View, New York
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merlot / oinion / garlic / mushroom reduction on ANY steak..
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Old 04-03-2013, 08:35 AM   #17
TIMMAY
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Join Date: 01-10-11
Location: Sugar Hill, GA
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I am a huge fan of chimmichuri, and don't forget that peppercorn sauce that some restaurants serve. I don't have a recipe maybe somebody else has one.
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Old 04-03-2013, 01:07 PM   #18
rksylves
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Join Date: 07-28-09
Location: Melbourne, Florida
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I'm also one of those minimalist types when it comes to steaks. Little salt, little fresh ground black pepper that was previously cold smoked. I used to goof around with a little garlic powder but gave up on it.

Lately I've been playing around with putting on a very small amount of prepared horseradish on the ribeyes in the last 3 or 4 minutes of grilling. Just to the point where the horseradish gets a thin crust on it. Mm... Think I might need to practice it again tonight...

Russ
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Old 04-03-2013, 02:23 PM   #19
Wrench_H
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Join Date: 10-22-09
Location: Wilmington, NC
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I'm with you on tasting the steak, but I've found the recipes in Adam Perry Lang's Serious BBQ to be a great kick for those that want something extra. As with most of his recipes, they are a bit of a PITA, but always turn out really well. Mostly they are a marinade, and then a chili powder based rub. Once on the grill, constantly brush with a butter based basting liquid. I'm a huge fan of that whole book though.
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Old 04-03-2013, 02:39 PM   #20
luke duke
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If your clan doesn't like a properly cooked salt and pepper steak, then they don't like steak.
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