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PostPosted: Mon Mar 16, 2015 6:25 pm 
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Raining even though warmer so my ribeyes were cast ironed.

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PostPosted: Mon Mar 16, 2015 6:28 pm 
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Hawkeye Vince wrote:
Pork tenderloin that sat in Soy Vey all day. Yummy.

If it is as flavorful as Soy Vay, that should taste pretty good.

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PostPosted: Mon Mar 16, 2015 6:30 pm 
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I could google but what is soy vei?

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PostPosted: Mon Mar 16, 2015 6:33 pm 
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Teriyaki sauce.

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PostPosted: Mon Mar 16, 2015 6:38 pm 
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Bagels wrote:
marinating a burger ?


worchestershire/soy burgers are quite yum.

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PostPosted: Mon Mar 16, 2015 7:42 pm 
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For sure...but do you actually marinate them, or just incorporate those ingredients as you are mixing up the meat?

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PostPosted: Mon Mar 16, 2015 8:11 pm 
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Frank Coztansa wrote:
For sure...but do you actually marinate them, or just incorporate those ingredients as you are mixing up the meat?

I have done both I find them similar.


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PostPosted: Mon Mar 16, 2015 9:39 pm 
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Frank Coztansa wrote:
For sure...but do you actually marinate them, or just incorporate those ingredients as you are mixing up the meat?

I will pour worceshire on them and let them marinate in the fridge all day.

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PostPosted: Tue Mar 17, 2015 10:25 am 
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Hawg Ass wrote:
Frank Coztansa wrote:
For sure...but do you actually marinate them, or just incorporate those ingredients as you are mixing up the meat?

I will pour worceshire on them and let them marinate in the fridge all day.


No need to marinate ground beef. Just incorporate the sauce into the meat as you are assembling the patties.

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PostPosted: Tue Mar 17, 2015 10:35 am 
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Bagels wrote:
marinating a burger ?


yeah i know it's kind of pointless, but i got in the habit of doing it as it was a request when i would occasionally cook burgers over the last year and a half or so, so now it's hardwired into me.

it doesnt really matter as long you cook the burgers right, so even if marinating is a psychosomatic thing everyone's happy so i just roll with it. and of course provolone cheese slices are the best to throw on after the flip.

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PostPosted: Tue Mar 17, 2015 11:19 am 
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sinicalypse wrote:
Bagels wrote:
marinating a burger ?


yeah i know it's kind of pointless, but i got in the habit of doing it as it was a request when i would occasionally cook burgers over the last year and a half or so, so now it's hardwired into me.

it doesnt really matter as long you cook the burgers right, so even if marinating is a psychosomatic thing everyone's happy so i just roll with it. and of course provolone cheese slices are the best to throw on after the flip.

I can't do cheese on homemade, grilled burgers. I've enjoyed marinades, but a classic summer burger needs tomato, lettuce, onion, ketchup, mayonnaise. No cheese, no bacon.

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PostPosted: Tue Mar 17, 2015 9:37 pm 
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Did some New York Strips over the coals tonight...turned out perfect.


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PostPosted: Tue Mar 17, 2015 9:41 pm 
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Bone-In-Ribeye, half a slab of ribs and 4 burgers. Lunch should be good the rest of the week.

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PostPosted: Tue Mar 17, 2015 9:41 pm 
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lipidquadcab wrote:
Did some New York Strips over the coals tonight...turned out perfect.

Marinade? Dry rub?
Nekkid!?!

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PostPosted: Tue Mar 17, 2015 9:43 pm 
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Wrong section, but I'm not starting a "What are cooking in your crock pot?" thread:

Did a corned beef in the CP for the first time today. It was aiiiggghht. Not as good as boiling it on the stove, IMO. I like to be able to slice it, not pulled/shredded.

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PostPosted: Tue Mar 17, 2015 9:47 pm 
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spanky wrote:
lipidquadcab wrote:
Did some New York Strips over the coals tonight...turned out perfect.

Marinade? Dry rub?
Nekkid!?!

Just a little seasoning salt right before it went on the grill.


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PostPosted: Tue Mar 17, 2015 9:47 pm 
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spanky wrote:
Wrong section, but I'm not starting a "What are cooking in your crock pot?" thread:

Did a corned beef in the CP for the first time today. It was aiiiggghht. Not as good as boiling it on the stove, IMO. I like to be able to slice it, not pulled/shredded.

Yeah, you really need to boil it.

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PostPosted: Tue Mar 17, 2015 9:47 pm 
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lipidquadcab wrote:
spanky wrote:
lipidquadcab wrote:
Did some New York Strips over the coals tonight...turned out perfect.

Marinade? Dry rub?
Nekkid!?!

Just a little seasoning salt right before it went on the grill.

WERE. YOU. NEKKID.???

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PostPosted: Tue Mar 17, 2015 10:00 pm 
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Darkside wrote:
spanky wrote:
Wrong section, but I'm not starting a "What are cooking in your crock pot?" thread:

Did a corned beef in the CP for the first time today. It was aiiiggghht. Not as good as boiling it on the stove, IMO. I like to be able to slice it, not pulled/shredded.

Yeah, you really need to boil it.



My mom clued me in on this and it was perfect. One hour boil/simmer. Then one hour in 350 oven with foil over pan and a bit of water. Perfection.

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PostPosted: Tue Mar 17, 2015 10:03 pm 
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pittmike wrote:
Darkside wrote:
spanky wrote:
Wrong section, but I'm not starting a "What are cooking in your crock pot?" thread:

Did a corned beef in the CP for the first time today. It was aiiiggghht. Not as good as boiling it on the stove, IMO. I like to be able to slice it, not pulled/shredded.

Yeah, you really need to boil it.



My mom clued me in on this and it was perfect. One hour boil/simmer. Then one hour in 350 oven with foil over pan and a bit of water. Perfection.

I always boil, but that's tough to do on a work day. Takes a while and for some reason my young kids don't really appreciate the 8:00 dinner time like us adults do.

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PostPosted: Wed Mar 18, 2015 7:48 am 
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spanky wrote:
pittmike wrote:
Darkside wrote:
spanky wrote:
Wrong section, but I'm not starting a "What are cooking in your crock pot?" thread:

Did a corned beef in the CP for the first time today. It was aiiiggghht. Not as good as boiling it on the stove, IMO. I like to be able to slice it, not pulled/shredded.

Yeah, you really need to boil it.



My mom clued me in on this and it was perfect. One hour boil/simmer. Then one hour in 350 oven with foil over pan and a bit of water. Perfection.

I always boil, but that's tough to do on a work day. Takes a while and for some reason my young kids don't really appreciate the 8:00 dinner time like us adults do.

:roll: You really need to toughen them up.

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PostPosted: Wed Mar 18, 2015 8:34 am 
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spanky wrote:
Wrong section, but I'm not starting a "What are cooking in your crock pot?" thread:

Did a corned beef in the CP for the first time today. It was aiiiggghht. Not as good as boiling it on the stove, IMO. I like to be able to slice it, not pulled/shredded.

Oh come on. You, Spaulding and I could share our best.

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PostPosted: Wed Mar 18, 2015 9:06 am 
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Had corned beef out of the crock pot last night. Delicious.


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PostPosted: Wed Mar 18, 2015 9:13 am 
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I despise corned beef.

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PostPosted: Wed Mar 18, 2015 9:18 am 
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Hawg Ass wrote:
I despise corned beef.

Commie

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PostPosted: Wed Mar 18, 2015 9:21 am 
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spanky wrote:
Hawg Ass wrote:
I despise corned beef.

Commie


Maybe he likes corned pork?

I had a 4 lb flat cut, that I cooked in my new cast iron, dutch oven. It was glorious.

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PostPosted: Wed Mar 18, 2015 9:29 am 
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spanky wrote:
Hawg Ass wrote:
I despise corned beef.

Commie

I guess so but it is just nasty to me.

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PostPosted: Wed Mar 18, 2015 9:29 am 
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Chus wrote:
spanky wrote:
Hawg Ass wrote:
I despise corned beef.

Commie


Maybe he likes corned pork?

I had a 4 lb flat cut, that I cooked in my new cast iron, dutch oven. It was glorious.


Inherited one of these perfectly seasoned from my Dad. I have to make some plans on what to cook.

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PostPosted: Thu Mar 19, 2015 2:41 pm 
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Made burgers last night...this afternoon was a pork tenderloin...both over the coals, both amazing in their own special way.

If anyone can help me acquire some green dragon to throw on the grill tonight, that would be great.


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PostPosted: Thu Mar 19, 2015 3:08 pm 
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The hell is a green dragon?

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