On the subject of steak...i'm anal as hell about how my meat is prepared.

By 'definition' you shouldn't have to marinade your steak, but I found that using Dale's sauce is freaking amazing. Just flop the steak right in the sauce on a plate.

The key to cooking a good steak is sitting it out on the counter for 3 hours and letting it get to room temperature while marinating in Dale's before you throw it on the hot grill. It cooks evenly, and the juices flow like butta.

I've got a grand total of 5.80 cents in that meal with a 10 ounce filet and salad etc. Food saving meats when they are on sale and buying in bulk is the way to roll.

Less of a thermal trip = good

Can make your own "Dale's"

Ingredients:Soy Sauce, Onion, Garlic, Sugar, MSG, ginger, paprika.

Understand why you think its yummy. Umami is hard to not like.

If you want to take it up a notch, I'd recommend some mushroom soy, some chili oil (or a dash of sesame and some cayenne) as well.

Can make your own "Dale's"

Ingredients:Soy Sauce, Onion, Garlic, Sugar, MSG, ginger, paprika.

Understand why you think its yummy. Umami is hard to not like.

If you want to take it up a notch, I'd recommend some mushroom soy, some chili oil (or a dash of sesame and some cayenne) as well.

Mmm... MSG

i sure do love filet mignon wrapped in bacon

 

Never understood combining two meats that you then can't cook ideally. Way better prepared separate.

Now I can get into this thread 

I'm a bbq fiend.

Have you guys ever used coke (the drink not blow lol) when cooking the steak? My dad used it and it tasted amazing!!

 yeah a rail and a t- bone  no doubt

Now I can get into this thread 

I'm a bbq fiend.

I've sold a ton of BGE's...and made no money doing it, lol.

Have you guys ever used coke (the drink not blow lol) when cooking the steak? My dad used it and it tasted amazing!!

I wouldn't defecate on my beef like that, but I won't buy shit meat either.

 

yeah a rail and a t- bone  no doubt

Oh, well then serve it up. I'll shit on something else.

Ha guess not.

I'm traveling throughout Japan right now, so for me nothing is cooking. Just eating some of the best sushi you can imagine, with an excellent choice of sake.

Salt, pepper, butter, and a hot flame is all you need for a perfect steak.

Butter is far from my favorite fat.

And I LOVE to eat in Japan. Next month.

Hardwood charcoal with a bit of pecan wood is kinda my thing.  (slow smoked of course)

mmmm  I can smell those burgers now.

Indeed, there is only ONE type of charcoal. Natural lump. Briquettes are disgusting.

my neighbors think im crazy cause i grill when its snowing outside

i like to swing the grease off my spatula onto the snow and make brown dots

propane and propane accessories all the way

Indeed, there is only ONE type of charcoal. Natural lump. Briquettes are disgusting.

 

True!! Nothing better either.

Grocery store had a sale, $1/lb. pork butts and $0.77/lb. whole fryer chickens. Should keep me busy for the next two days.

Grocery store had a sale, $1/lb. pork butts and $0.77/lb. whole fryer chickens. Should keep me busy for the next two days.

I think I'm in trouble there was a sale on bacon so I froze a bunch of portions

Now I'm eating a little bacon every morning

my neighbors think im crazy cause i grill when its snowing outside

i like to swing the grease off my spatula onto the snow and make brown dots

propane and propane accessories all the way

nice excuse, brown spots on your pants look like an inside job to me

my neighbors think im crazy cause i grill when its snowing outside

i like to swing the grease off my spatula onto the snow and make brown dots

propane and propane accessories all the way

nice excuse, brown spots on your pants look like an inside job to me

I prefer to use a Cajun microwave ( I believe it is French design cannot find the correct term for it for the life off me). I have two. A smaller one that's about 6 cubic feet and a large one made from a 200 gallon propane tank with a smoke box on one end so I can add a little smoke. And a rotisserie with a heat shield over the top that holds about a dozen roaster chickens.

Might sound strange but I started using ranch dressing instead of tarter sauce on my frozen fish sticks sammish

Damn I think I'm hooked 

I prefer to use a Cajun microwave ( I believe it is French design cannot find the correct term for it for the life off me). I have two. A smaller one that's about 6 cubic feet and a large one made from a 200 gallon propane tank with a smoke box on one end so I can add a little smoke. And a rotisserie with a heat shield over the top that holds about a dozen roaster chickens.

 

China Box?