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Old 08-03-2008, 02:22 PM   #11
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Quote:
Originally Posted by deelady View Post
Kadesma....my mouth is watering! I WAS excited about my steaks until I read your post......

And GotGarlic I agree with you when you have a top quality cut of steak but this time I just bought regular chuck steaks, but I bought them because they had beautiful marbling this time, so they should be good and tender. I don't want to drown the flavor, but add a little spin and help with the tenderizing
Dee - if I want to do something different to steaks I will marinate in equal parts of teriyaki, pineapple juice, and white wine. The Pineapple juice will act as a tenderizer too.

Another thing I have done on occasion (it won't help with tenderizing) is brush on some BBQ sauce right at grilling time. Certainly changes up things.

You are about to inspire to make steaks tonight!!!! There's nothing better than a good ol' steak and baked potato - or yukon gold potato packets on the grill!!!!
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Old 08-03-2008, 02:52 PM   #12
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What was I thinkin KE with not buying more potatoes when I bought the steaks yesterday......If I wasn't feeling so lazy today I'd run to the store and buy them....

And you know.... I DO have a can of Kerns Pinapple juice in the fridge begging to be used....hmmmmmm :)Sounds good KE thanks.
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Old 08-03-2008, 02:57 PM   #13
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I had some left over roast beef and the last of the garden tomatoes, so it's sandwiches here.
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Old 08-03-2008, 03:04 PM   #14
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Quote:
Originally Posted by deelady View Post
And GotGarlic I agree with you when you have a top quality cut of steak but this time I just bought regular chuck steaks, but I bought them because they had beautiful marbling this time, so they should be good and tender. I don't want to drown the flavor, but add a little spin and help with the tenderizing
Ah. I don't think I've made that cut before, so I'm glad KE came through for you
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Old 08-03-2008, 03:23 PM   #15
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I just tried it for the first time this year, its pretty flavorful, esp. for the price, but it is no porterhouse! And KE I just stuck the steaks in 1/2 cup each white wine, terryaki and pinapple.....our dinner is in your hands!!! lol How long should I keep them in for?
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Old 08-03-2008, 03:26 PM   #16
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Roast beef, roast sweet potato, potato & carrots with broccoli and gravy as well.
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Old 08-03-2008, 03:35 PM   #17
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I dunno. Pretty low on food here, I may just make scrambled eggs for the kiddos and grocery shop tomorrow.
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Old 08-03-2008, 03:41 PM   #18
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It's usually pizza night here but I am trying to use up everything before vacation. We are having lasagna, pasta with pesto and salad.

I am craving red meat and miniman your dinner sounds delicious.
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Old 08-03-2008, 03:55 PM   #19
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It certainly was. I have to have a tapering joint as dw and eldest son like well done meat. Youngest and myself like our meat much more pink. This worked very well today. The gravy was lovely, had used red wine to cook the beef and this translated into the juices and I mixed this with an apple gravy, I made last week. DW even complimented me on the gravy (wow wee)
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Old 08-03-2008, 04:09 PM   #20
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I'm going to reheat a BBQed pork steak from the other night and also fix blackened orange roughy. And green beans and slaw.

I see cornish game hens in my near furture..... they had them at wally world for $1.75 each, so I bought six.
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