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Smoking and Grilling!


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Old 09-03-2013, 12:58 AM   #151
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I got a full belly, as does my granddaughter.
me too! our steaks turned out perfect. served them with a baked potato and Texas toast with garlic butter and some sweet tea.

the steaks were huge and tender. we get them from a small grocery store in the little town we live near. they have their own small meat market right in the back corner of the store and will custom cut meat for you. they have some of the best cuts of meat for miles. and the prices are very decent.
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Old 09-03-2013, 02:14 AM   #152
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Steaks should be cooked from warm state after sitting with some salt on the surface

Grilled on low indirect heat until reaching 115F, then put on the sear station for a minute on each side.

Steak sauce, be gone with you!
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Old 09-03-2013, 04:50 AM   #153
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Dove with jalapeno cheese and Bacon....
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Old 09-03-2013, 05:56 PM   #154
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A good trick to warm meat to room temp without it sitting out for a couple of hours is to seal the meat in a ziptop bag. Get a high sided container big about twice the size of the meat, put the meat in the container (in the bag) and fill the container with warm tap water. You will have to put some weight on the meat to keep it under water. When the water in the container reaches room temp, check the temp of the meat. If it is still colder, put more warm tap water in and do it again. For a piece of beef like London Broil at 2.5 lbs, it generally takes two applications. you can season before you put the meat in the ziploc bag.
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Old 09-14-2013, 09:27 PM   #155
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i generally get my steaks fresh at the market, then season them as soon as i get home. steaks that will cooked on the grille IMO, should never be frozen, but as fress as possible.

i had a blackened steak a few times and like them. would like some guidance or recipes on how to make one. i have the seasoning, i just need the method used to cook one.
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Old 09-14-2013, 10:11 PM   #156
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i generally get my steaks fresh at the market, then season them as soon as i get home. steaks that will cooked on the grille IMO, should never be frozen, but as fress as possible.

i had a blackened steak a few times and like them. would like some guidance or recipes on how to make one. i have the seasoning, i just need the method used to cook one.
Get some real charcoal, not briquets. Sometimes called cowboy charcoal. I know Ace carries it. It weighs like balsa wood. It gets real hot, but not as long as the briquets. Make sure the steaks are dry, and about 1 1/2" thick if you like rare, but black.
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Old 09-14-2013, 10:40 PM   #157
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Get some real charcoal, not briquets. Sometimes called cowboy charcoal. I know Ace carries it. It weighs like balsa wood. It gets real hot, but not as long as the briquets. Make sure the steaks are dry, and about 1 1/2" thick if you like rare, but black.
thanks! i will give that a try as soon aas i find some of the charcoal.
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Old 09-14-2013, 10:42 PM   #158
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You can get it at WalMart. It's Royal Oak brand. There are others, too. First time I bought it I was surprised at how light the bag was. It certainly does burn hot.
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Old 09-14-2013, 10:45 PM   #159
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You can get it at WalMart. It's Royal Oak brand. There are others, too. First time I bought it I was surprised at how light the bag was. It certainly does burn hot.
thanks Winds!

i do want to try to cook a flatiron steak too sometime. haven't had one, but it looks pretty good.

IIRC, it's where you get a large skillet really, really hot and lightly season the steak and cook it very quickly on the very hot skillet. sounds interesting.
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Old 09-14-2013, 11:08 PM   #160
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Thought flat iron was a fancy name for flank steak....
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