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HomeOff Topics › Need some help with the BBQ
04-23-2009 08:57 PM  9 years agoPost 21
S76 Mech

rrElite Veteran

Hatboro, Pa.

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my stomachs growling

Gaui Greatness X7, X5, NX4, X3

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04-23-2009 11:01 PM  9 years agoPost 22
500Driver

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Burlington, IA

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Probably not the right thread but what about grilling for a vegetarian? (like me?)

When in doubt...auto out

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04-23-2009 11:06 PM  9 years agoPost 23
Saint728

rrProfessor

Honolulu, Hawaii

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Always us a hot flame, but don't use salt on it until it is ready or it may dry out your meat. I like to use cracked pepper, butter and fresh garlic. After I'm ready to take it off the grill I salt it. I then let it sit under a sheet of foil for 5 minutes then serve.

Take Care,
Cheers, Patrick

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04-23-2009 11:26 PM  9 years agoPost 24
Diverig

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Wyoming

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Ok this is the real way to cook meat on the BBQ take your steak and cover it with rock salt top and bottom for three to five min just before applying the flame knock all of the salt off.

Cook to desired rareness let rest for five min serve with potato salad and your taste of beer (Land Shark).

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04-23-2009 11:55 PM  9 years agoPost 25
ShankBones

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La Quinta, CA USA

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500Driver

Probably not the right thread but what about grilling for a vegetarian? (like me?)
Theres enough grilling to go around.

What a great day for grilled Vegi Kabobs with Soy Bean Steak cuts..

Yum, have at it...Eat your Vegi Heart out!

"Whats Right is Right and Whats Wrong is Not Flying"

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04-24-2009 12:02 AM  9 years agoPost 26
ERAUEAGLE

rrApprentice

Embry-Riddle @ Prescott

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Good for Porterhouse/T-Bone

The Mustard Steak ~sounds nasty but the mustard taste cooks off and leaves a great moist steak...

1. Get some tonys (tony chaceries <- something like that)
2. Get some steak rub
3. Frenchs Mustard

Sprinkle tonys and steak rub on the meat, rub it in, and then generously apply mustard all over the steak and rub it in leaving a good coat on the steak. If you can, sear it on both sides for a minute or so each, and then cook as you would a regular steak. You end up with a great tasting slab of meat.

Yea, I see you know everything but can see why kids love cinnamon toast crunch????

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04-24-2009 12:12 AM  9 years agoPost 27
GimbalFan (RIP)

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Big Coppitt Key, FL

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Dammitol -- these sorts of threads are brutal. We had steak (w/bake taters & salad) for lunch, but after looking at all this again I want steak again for dinner.

Is that wrong?

op-thwop-thwop-thwop-thwop-thwop-thwop-thwop-thwop-thwop-thwop-thwop-thwop-t

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04-24-2009 12:19 AM  9 years agoPost 28
jester4

rrKey Veteran

Brampton, Ontario

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Not wrong at all. In fact, I'd be jealous.

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04-24-2009 12:32 AM  9 years agoPost 29
500Driver

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Burlington, IA

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Shank...that looks awesome!

When in doubt...auto out

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04-24-2009 01:13 AM  9 years agoPost 30
ShankBones

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La Quinta, CA USA

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500Driver Shank...that looks awesome!
I know Huh!..

"Whats Right is Right and Whats Wrong is Not Flying"

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04-24-2009 01:36 AM  9 years agoPost 31
zozie

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Mississauga, Ontario, Canada

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Thanx for all the input guys. They turned out pretty bad
But Johnny Walker stopped by and eased the pain
I left them on for 4 mins/side and they came out medium-ish... it was still awesome

No honey I got that used.... MAAC#73745

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04-24-2009 01:53 AM  9 years agoPost 32
dr.olds

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Brampton Ontario

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Mabey we should start a smoker thread. I love doing pork shoulders and ribs on the smoker. Its a great way to kill a case of beer

Noel

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04-24-2009 01:55 AM  9 years agoPost 33
GimbalFan (RIP)

rrProfessor

Big Coppitt Key, FL

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Mabey we should start a smoker thread.
Search around -- there's been a couple here already.

op-thwop-thwop-thwop-thwop-thwop-thwop-thwop-thwop-thwop-thwop-thwop-thwop-t

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04-24-2009 01:56 AM  9 years agoPost 34
Ronald Thomas

rrMaster

Gainesville, Fl, USA

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Thanx for all the input guys. They turned out pretty bad
But Johnny Walker stopped by and eased the pain
I left them on for 4 mins/side and they came out medium-ish... it was still awesome
Sounds like an excuse to do it all again to me! Practice makes perfect

Team MikadoUSA 480XXTreme, 550SX, 600SX, 700XXTreme, 800XXTreme!!

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04-24-2009 06:11 AM  9 years agoPost 35
Pod Jockey

rrNovice

Victoria, Australia.

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I would sear on both sides 1 minute each, in HOT pan then put in oven for 6 minutes-ish

trial and error

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04-24-2009 05:46 PM  9 years agoPost 36
SSN Pru

rrElite Veteran

Taxachusetts

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it's gonna depend a lot on how hot your grill can get and how long it can stay there.

Also remember that the steak will keep cooking a few minutes after it's taken off

Stupidity can be cured. Ignorance is for life!

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04-24-2009 05:47 PM  9 years agoPost 37
Auto180_OCMA

rrApprentice

Futaba City Z (Mobara)

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Not again i got to start the BBQ again
Whats for BBQ today Shank

AMA 334000

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04-24-2009 06:31 PM  9 years agoPost 38
ShankBones

rrApprentice

La Quinta, CA USA

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Turf N Surf
Auto180_OCMA

My Posts This: Topic Forum Not again i got to start the BBQ again

Whats for BBQ today Shank
Going easy Friday nite... After looking at the Vegi kabobs for "500Driver", I got the urge for Turf N Surf W/Vegi Kabobs.

Marinated Rib Eye Beef cuts N Colossal Jumbo Shrimp with all the Vegi's and some Pilof Rice.

"Whats Right is Right and Whats Wrong is Not Flying"

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04-24-2009 06:35 PM  9 years agoPost 39
Auto180_OCMA

rrApprentice

Futaba City Z (Mobara)

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ShankBones i got to come over one of theese Days
I just got to stop looking at the Hot Girls thread

AMA 334000

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04-24-2009 10:20 PM  9 years agoPost 40
ShankBones

rrApprentice

La Quinta, CA USA

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Auto180_OCMA ShankBones i got to come over one of theese Days

I just got to stop looking at the Hot Girls thread
Come on down to sunny La Quinta.

Aren't you from OCMA fly club in Irvine CA?

If so, our Heli Boys are going to the OCMA's 1st Annual Fun Fly.

I offered to Bob W. for us to go another day so we can host a BBQ at the end of the day.

Let's get a head count and make that happen.

Thats only if we can get away from the computer watching the Hot Girls Tread.

ShankBones

"Whats Right is Right and Whats Wrong is Not Flying"

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