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How to grill the perfect steak
FoxNews.com ^ | June 13, 2012 | Todd Simon

Posted on 06/16/2012 2:02:45 PM PDT by Daffynition

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To: Daffynition

I never urinate the meat. I use charcoal in a PK grill and have a smoke box where I put a half and half mix of Jack Daniels chips and any hickory wood chips. Makes all meat taste great.


161 posted on 06/16/2012 8:19:21 PM PDT by Hillarys Gate Cult (Liberals make unrealistic demands on reality and reality doesn't oblige them.)
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To: kevao

I have a ‘49 edition of Esquire’s entertaining book, and one thing they urge you to try is sugar-grilling steak. You pound sugar all into and around the steak and grill over hot coals or fire. They explain sugar burns hotter than any other substance and cooks the steak inside perfectly and quickly, even browning it.

When done - never figured out how you’d know that - the sugar shell breaks off in big plates and the steak hasn’t absorbed an iota of sweetness.

I guess I ought to try it someday.


162 posted on 06/16/2012 8:31:49 PM PDT by txhurl (Scott Walker is my President.)
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To: Eaker

Mmm . . . ham & cheese sammich, LOL.


163 posted on 06/16/2012 8:40:58 PM PDT by donna (Mitt quote: ...gay couples raising kids. That's the American way...)
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To: editor-surveyor
***Feeding cattle on any grain gets rid of Good fats, and replaces them with bad fats, and shortens your life.***

Cows know what they like! Ever see some get into a grain or corn field? They will devastate it eating both the grain heads and they stalks. They also eat wild onions and the grain heads of wild amaranth (pigweed). I always worry about cow manure on a garden as pig weed seeds can pass through unharmed and come up in the garden.

164 posted on 06/16/2012 8:41:19 PM PDT by Ruy Dias de Bivar (I LIKE ART! Click my name. See my web page.)
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To: Ruy Dias de Bivar

My husband, a kind and gentle man gets really wigged out when you talk about gas grill. You would think the country was invaded by Mars.
If I were to suggest ‘gas’ that would be the end out our long time together.
He fancies himself “the grill master”. There is nothing he will not smoke or grill. We did pizza once - really tasty.
Did you ever watch ‘King of the Hill”? The way Hank felt about gas, Doug feels about wood.
When our youngest went to gas, I literally though he was going to disinherit her.
;-)


165 posted on 06/16/2012 8:59:55 PM PDT by svcw (If one living cell on another planet is life, why isn't it life in the womb?)
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To: Vinnie

Isn’t that weird about Costco meat? Most everything is el-cheapo, but the food section is fantastic. One of the best steaks I ever ate was my brother’s porterhouse from Costco. He broiled it and topped it with bleu-cheese butter. I wish I had a second stomach. I was sad when I finished it.


166 posted on 06/16/2012 9:01:39 PM PDT by boop (I hate hippies and dopeheads. Just hate them. ...Ernest Borgnine)
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To: Hillarys Gate Cult
I never urinate the meat. hahahahah

Damn predictive spelling.

167 posted on 06/16/2012 9:02:41 PM PDT by svcw (If one living cell on another planet is life, why isn't it life in the womb?)
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To: svcw

I tend to avoid urinated meat.


168 posted on 06/16/2012 9:04:50 PM PDT by boop (I hate hippies and dopeheads. Just hate them. ...Ernest Borgnine)
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To: Daffynition

Marked for later reading


169 posted on 06/16/2012 9:13:01 PM PDT by Irish Eyes
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To: boop

I try to avoid it also.


170 posted on 06/16/2012 9:38:35 PM PDT by Lurkina.n.Learnin (The democratic party is the greatest cargo cult in history.)
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To: Hillarys Gate Cult
I never urinate the meat.

I think that's a pretty good standard to go by. It would give the steak a little wang.

171 posted on 06/16/2012 9:48:24 PM PDT by CougarGA7 ("History is politics projected into the past" - Michael Pokrovski)
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To: CougarGA7

DOES have a little wang in it. Good though. Mind if we have some more?


172 posted on 06/16/2012 9:57:30 PM PDT by boop (I hate hippies and dopeheads. Just hate them. ...Ernest Borgnine)
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To: Ruy Dias de Bivar

Humans know what they like too: Twinkies, slurpies, woopie pies, and cotton candy to name a healthy few.


173 posted on 06/16/2012 10:06:52 PM PDT by editor-surveyor (Freepers: Not as smart as I'd hoped they were.)
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To: Ruy Dias de Bivar

You got any tips on doing that in the firelace. I only seen it that once and I had been at the bar for a while.


174 posted on 06/16/2012 10:13:10 PM PDT by Lurkina.n.Learnin (The democratic party is the greatest cargo cult in history.)
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To: Winstons Julia
Want to pan fry the perfect steak?

Alton Brown on "Good Eats" did a show on this, and I have to say that I agreed with him... Using a cast iron pan...

Step #1, disconnect all your smoke detectors.

Seriously though, it was a really tasty way to cook the steak. Both on top of the stove for searing, and in the oven to finish. Just a warning though... It takes longer to pre-heat the oven and pan than actually cook the steak.

Mark

175 posted on 06/16/2012 10:23:41 PM PDT by MarkL (Do I really look like a guy with a plan?)
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To: Lurkina.n.Learnin

***You got any tips on doing that in the firelace.***

It’s been a while but you need a good hardwood fire. Let the wood burn down to coals, dig them out of the ashes with a poker, then place the meat on top.

You will get some ash on it but it won’t hurt you.


176 posted on 06/16/2012 11:04:40 PM PDT by Ruy Dias de Bivar (I LIKE ART! Click my name. See my web page.)
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To: Daffynition

http://www.raisedright.ca/
The truth of the matter is all the spices and marinades in the world will not make lousy beef taste good. Good beef only requires a little salt pepper and steak spice a hot grill ..5-6 mi each side for med.rare. The video at the above link is most interesting..the rancher quite rightly states ..it is not the quality of the cattle, it is the quality of the grass and water they feed on...The foothills of Alberta have the right combination and produce some of the best beef in the world.


177 posted on 06/16/2012 11:14:57 PM PDT by albertabound
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To: Red_Devil 232

Post anything on booze, guns, steaks or women, and the FReepers are like a school of sharks on a stuck pig.


178 posted on 06/16/2012 11:38:49 PM PDT by wac3rd (Somewhere in Hell, Ted Kennedy snickers.....)
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To: wac3rd

Grew up on a cattle farm and my Dad still loves it rare, my relatives loved it gray...so we usually cooked ours and theirs, well, theirs...my uncle used to slather his in ketchup, which still makes me retch...

Best steaks in the nation....may have multiple locations...

1) Gibson’s - Chicago
2) Morton’s - Chicago, NYC
3) Prime - Bellagio, Las Vegas
4) Palm - Los Angeles & NYC
5) Smith & Wollensky - NYC & Las Vegas
6) Vic Stewart’s - Walnut Creek, CA
7) David Burke’s Primehouse - Chicago
8) Charlie Palmer Steak - DC
9) Peter Lugar’s - Brooklyn
10) Pacific Dining Car - LA
11) Nick and Stef’s - LA

I like steaks from my local butcher or Whole Foods, and a trick I learned recently was to bring the steak to room temperature before cooking, and searing the sides for a minute to seal/sear in the fat to a crisp. No soft fat, it’s all cooked. Wait 10 min. before serving.

Going to try Bobo’s in SF next week, can’t wait.


179 posted on 06/17/2012 12:01:19 AM PDT by wac3rd (Somewhere in Hell, Ted Kennedy snickers.....)
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To: donna

Are you from Kansas? I had a friend at college from Kansas and she said they eat their steaks well-done. They send all the poorer-grade steaks to the rest of the country and that’s why we have to eat them rare.


180 posted on 06/17/2012 12:37:49 AM PDT by firebrand
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