Author Topic: : Does Our Media Work For The People 2 ?---------------  (Read 294998 times)

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Offline MarkJ-

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Is steak sauce still good after no power for 4 days?

It hasn't killed me yet.
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Online NC Yankee

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A-1 isn't worth the extra money.

I rarely use any steak sauce.  A good steak cooked properly and allowed to rest after cooking shouldn't need steak sauce.  I prefer ribeye and if the fat is rendered properly it should have plenty of flavor and moisture.

I also don't usually order steaks at restaurants cause I can make a much bigger one at home for a lot less.  I can do a surf and turf with shrimp or crab too for much much cheaper.  If I eat once a day, I sometimes want to go all out like that.

Online Lyons

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No.  I like coleslaw as a side.  I really like coleslaw.  I like cabbage (sweat and sour German red cabbage is good but I like it with corned beef and stuffed with seasoned ground beef and cooked in tomato soup too)

I also find it's so good I don't even need bbq sauce or a bun.  I put Koops German mustard and dry rub on it and smoke it.  That's all it needs for me.

I do have BBQ sauces and most people use them but if I do I prefer the yellow mustard based BBQ sauce.
To me the best Mustard in the world is Keene's. You can get it in a jar but try to find the powder. You can adjust the flavour.

Offline MarkJ-

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Online Lyons

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I rarely use any steak sauce.  A good steak cooked properly and allowed to rest after cooking shouldn't need steak sauce.  I prefer ribeye and if the fat is rendered properly it should have plenty of flavor and moisture.

I also don't usually order steaks at restaurants cause I can make a much bigger one at home for a lot less.  I can do a surf and turf with shrimp or crab too for much much cheaper.  If I eat
But you have to research the brands.

Offline MarkJ-

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To me the best Mustard in the world is Keene's. You can get it in a jar but try to find the powder. You can adjust the flavour.

I have never heard of that.  I like to use this with dry rubs for smoking:

Koops Düsseldorf Mustard

I like Plochman's yellow mustard for bratwurst but I haven't seen it down here.  I just checked and only Publix sells it anywhere near to me.

Online NC Yankee

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Plochman's is a Chicago brand:

https://en.m.wikipedia.org/wiki/Plochman%27s

It's harder to find down south.

Online Texas Pete

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Plochman's is a Chicago brand:

https://en.m.wikipedia.org/wiki/Plochman%27s

It's harder to find down south.
I quit buying Ploccman's , they changed something and it took a strongman to squeeze it out. I use Great Value now.
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Online Texas Pete

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D NEWS JUNE 17, 2022 / 3:36 PM
New Hampshire distillery turns invasive crabs into whiskey

June 17 (UPI) -- A New Hampshire distillery unveiled a new whiskey with an unusual key ingredient -- invasive green crabs.

Tamworth Distilling said it teamed up with the University of New Hampshire's NH Green Crab Project to develop House of Tamworth Crab Trapper, which is billed as being "made with a bourbon base steeped with a custom crab, corn and spice blend mixture."

Online NC Yankee

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I quit buying Ploccman's , they changed something and it took a strongman to squeeze it out. I use Great Value now.

You can't shake it so all the mustard is at the top and then squeeze to use air pressure below the mustard to push it out?

Online NC Yankee

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It's pretty hard to eff up pulled pork when you have a digital WiFi meat thermometer, if you cook between 225-250 with water tray steam for most of the time (I cook at 225 mostly, but raise temp for the last 2-3 hours to 250 and remove water from water tray) and use a mustard and dry rub combo before smoking.

Online Texas Pete

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You can't shake it so all the mustard is at the top and then squeeze to use air pressure below the mustard to push it out?
Used it for years no problem the they changed the and it was awful. Then they
went back to the old top and I just got fed up with it , great mustard tho!

Offline MarkJ-

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Offline positronium

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I rarely use any steak sauce.  A good steak cooked properly and allowed to rest after cooking shouldn't need steak sauce.  I prefer ribeye and if the fat is rendered properly it should have plenty of flavor and moisture.

I also don't usually order steaks at restaurants cause I can make a much bigger one at home for a lot less.  I can do a surf and turf with shrimp or crab too for much much cheaper.  If I eat once a day, I sometimes want to go all out like that.
"A good steak cooked properly and allowed to rest after cooking shouldn't need steak sauce. "
Totally agree....Why mask the taste of a well cooked steak?

Online NC Yankee

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"A good steak cooked properly and allowed to rest after cooking shouldn't need steak sauce. "
Totally agree....Why mask the taste of a well cooked steak?

I put some garlic powder, salt, pepper, onion powder, smoked paprika, and Chillipowder on a steak and I find that has good flavor with a nice crust.  I cook until I have a nice crust on each side and take the the hot cast iron skillet and put it in the oven at 325 for it to finish up.  It's the best way to cook a very thick steak from Costco.  Thinner steaks you can just do it in the cast iron on the stove top.  I find letting the steak cook in cast iron in the rendered fat tastes better than the grill where the juices all drip down too. 

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Offline positronium

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I put some garlic powder, salt, pepper, onion powder, smoked paprika, and Chillipowder on a steak and I find that has good flavor with a nice crust.  I cook until I have a nice crust on each side and take the the hot cast iron skillet and put it in the oven at 325 for it to finish up.  It's the best way to cook a very thick steak from Costco.  Thinner steaks you can just do it in the cast iron on the stove top.  I find letting the steak cook in cast iron in the rendered fat tastes better than the grill where the juices all drip down too.
I just use salt and pepper. I like a thin steak flash fried in its own juices in a very hot cast iron pan....I have an old Griswald pan just for beef steaks or venison and an old Wagner fry pan for pork chops or chicken....