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Old 06-20-2012, 08:19 PM   #41
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Wait. You just admitted on a public forum that your wife does the cooking on the grill. Is that allowed?
Well since she doesnt work and I work 6am-5pm it gives her something to do and I have a hot meal on the table when I get home
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Old 06-20-2012, 08:50 PM   #42
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Madrone grows only on the far west coast from about santa Barbara up into Canada I think. Manzanita is a chaparral tree/shrub that occurs all over the Western US (probably west of the divide). Manzanita is the harder of the two woods but the trees are much smaller. Madrone grow to be as large as most oaks. Its the best firewood known to me.

Both are extremely dense, hard woods that burn very hot and slow leaving very little fine, powdery ash. The smoke has great flavor. The carved revolver in my avatar is carved from madrone.

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Old 06-21-2012, 12:14 AM   #43
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Originally Posted by big_blue79
AFAIK, we have none of either here in NE Oklahoma.
We got piss elm though, with and without the missletoe,mmmm mmmmm :-)
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Old 06-21-2012, 01:46 AM   #44
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AFAIK, we have none of either here in NE Oklahoma.
Don't expect you wood .
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Old 06-21-2012, 01:50 AM   #45
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Propane is nice in a hurry or on a cold winter day. But I prefer charcoal whenever possible.

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Old 06-23-2012, 01:16 AM   #46
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Why charcoal and wood. Prime rib anyone?
51

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Old 06-23-2012, 04:56 AM   #47
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for grilling steaks there are a few things that i have learned over the years that make a big difference. the first big factor is the meat. get a high quality cut of meat. usually small mom and pop grocery stores that have their own meatcutter are the best places to get a better cut than the larger chain grocery stores. sirloin, t-bone, kansas city strip, porterhouse, ect.... at least an inch thick is best. next thing, a very hot fire. charcoal or wood, either is fine. you are after the heat, not the smoke. next thing, for the meat, keep the seasonings simpler. a good cut of meat cooked properly, doesn't need much of anything to taste good. i usually just use salt and pepper and let them sit in the fridge a few hours before cooking. when cooking, i use a spray bottle with vegatable oil in it to spray the meat with before and during cooking. keeps the meat moist. use tongs, never a fork or anything that will peirce the meat, as this will cause it to dry out and possibly make it tough. when cooking, remember with a steak, hot and fast. i usually cook mine about 8-10 minutes that leaves them medium to medium rare, a pink and juicy center. don't overcook. IMO, well done is not for a good steak!

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Old 06-23-2012, 06:21 AM   #48
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I ALWAYS use charcoal !

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Old 06-24-2012, 03:42 AM   #49
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Axxe,

I learned a new technique which I'm really liking.

SLOWLY heat the steak, and it should be room temperature before starting, use a digital remote thermometer. When it reaches 95°, put it on the hot side of the grill for searing. Take the meat up to desired temperature. For me it's about 125°, which is a nice warm rare Let it sit for several minutes before serving. I'm still working on letting it sit and keeping it warm. Haven't got that technique resolved yet.

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Old 06-24-2012, 05:51 AM   #50
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Let the steak set in some Jack Daniels for 20 minutes on both sides with some garlic. Get a flat iron smokin hot. Sear both sides and throw it on the grill. A rare steak should only be cooked long enough as to where a good Vet can get back on its feet in 30 minutes.

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