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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 01-13-2013, 08:22 PM   #1
Full Fledged Farker
jeffsee's Avatar
Join Date: 11-06-10
Location: Oshkosh, WI
Thumbs up Simply Strip

Nothing exciting tonight, other than the fact that I made a compound butter to use with the steaks tonight. A simple reverse sear (why would anyone do it any other way?!?)

The compound butter had garlic and chives in it , and we used that for both the steak and some oven-toasted french bread.

We'll start with a wide-angle shot.

And then drill in for the close up.

My wife suddenly stopped liking steak the same way I do, so I have to adjust my cooking times. Since this is strip steak, and not my favored ribeye, I did not like the tenderness nearly as much.

My wife and I both felt the tast was "spot-on," so I just have some work to do on tenderness.

Maybe once that Pit Pal App comes to the iOS, I'll be able to more regularly keep accurate records of my cooks. I just don't keep up with pen and paper food entries.
SS BPS EDS April '13, Weber Performer, Weber Genesis Silver C, Smokey Joe
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Old 01-13-2013, 08:26 PM   #2
Babbling Farker

Join Date: 04-03-10
Location: Cypress TX

Nice pr0n. Looks good.
J Crunch
Johnny_Crunch is offline   Reply With Quote


NY Strip, reverse sear, Weber Performer Grill

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