User Panel
User Panel
User Panel
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Posted: 6/17/2003 6:14:05 PM EDT
[#1]
Medium to high heat for a short time. This will sear the outside keeping the juices in. Just don't over cook, a little pink in the middle never hurt anybody. [;)]
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Posted: 6/17/2003 6:14:39 PM EDT
[#2]
Smokem and you will be very happy.
I was a doubter till last Turkey Day when my bro the chef of the fam smoked the turkey and baked taters and turned some of them into garlic and chive and smokey chedder cheese mashed taters and since then I have at pig, bambi, buffalo, cow and such all smoked and loved it!!! And I am the most picky eater that any of my friends know by far, just ask Deadeye47. |
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Posted: 6/17/2003 6:19:35 PM EDT
[#3]
sear the outside, then cook on low and bring to temperature (you can actually have a juicy well-done steak this way)
but if you are hungry, set the gril on medium or high, but you will have a dry and tough steak if you cook it too fast |
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Posted: 6/17/2003 6:23:03 PM EDT
[#4]
medium to high heat, a pink cool center makes the best steak, marinating these steaks prior helps too, and pouring some on them during cooking doesnt hurt
marinate would look something like italian dressing worsterschire pepper season salt garlic powder pepper plus some other crap, but thats your base anyway |
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Posted: 6/17/2003 6:42:55 PM EDT
[#5]
Marinate with terryaki.
Cook about 5 minutes per side on high heat. Take a pic.... |
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Posted: 6/17/2003 6:44:28 PM EDT
[#6]
Order out.
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Posted: 6/17/2003 7:00:09 PM EDT
[#7]
[url]http://www.barbecuen.com[/url] is what you want. Great info for free, but his book is worth the 20$. Try his basic rub recipe. Store bought 'sauces' are mostly salt and real men make their own. And real men don't use briquettes(even sounds French!). Here is the must have info: [url]http://www.barbecuen.com/have-do.htm[/url]
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