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Old 03-20-2011, 11:45 PM   #51
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Location: The Great "Wet" North, Surrey, BC
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I ended up doing the strip loins on the griddler and they came out quite nice. I used the technique I used for my mushroom entre, rubbing each steak with olive oil before sprinkling with salt, pepper and granulated garlic. They turned out awesome. We had oven fries and veggies and dip with the steak.

I will do the pot roast in the crockpot tomorrow for Tuesday.

"Variety is not just the spice of life, it is the key to life" - Chef Michael Smith

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Old 03-21-2011, 05:47 AM   #52
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Location: Florida
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Italian gravy-type shredded pot roast over pasta. Rich tasting and Yummy! Not too much work either, mostly time of unattended cooking. I wanted to try it over soft polenta but Craig preferred pasta.


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