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Old 03-22-2003, 07:51 PM   #11
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funny that you mention margaritas--my girlfriend had a margarita party Thursday, and i was in charge of making the margarita pitcher (made from scratch, of course!). Well, as is my way, i made them really strong, so there was quite a bit leftover.
So i was thinking this afternoon...hmmmmm.....i bet i could make a barbecue sauce out of this.
So i did, just tasted it 5 minutes ago, and i think it's pretty good. It would go great with chicken. If you want my recipe, let me know. It's a good way to kill what's left from your next margarita party!
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Old 03-22-2003, 08:14 PM   #12
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Gentlemen, the challenge is on.

My husband is grilling steak tonight and I've no doubt that he will be trying to get perfect grill marks after reading the discussion that we are having on the issue. Will let you know the result. Please note that we are grilling on a gas grill.

Good luck to all!(Especially you, Aaron.) :)
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Old 03-22-2003, 09:26 PM   #13
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Just out of curiousity.....

A) what cut of steak are you grilling

and B) what other dishes are you serving with it? (as only a true CARNIVORE would do, are you eating just steak and steak alone.) :)
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Old 03-22-2003, 09:32 PM   #14
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Great idea

I just had a great idea. (at least I think it's a fun idea.)

Since we are all testing this grill mark thing....what if....

we all took the same ingredients, and cooked dinner on the same night, and compared notes on what we came up with.

Alternately, we could all cook the same recipes and compare notes on the results and how well we chose to follow them. Sounds fun to me, but it would, being a foodnut.
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Old 03-22-2003, 09:48 PM   #15
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hi Coco,
i'm grilling a 1" thick Ribeye (the best steak ever!)
i've had it marinating for 3 hours or so in a bunch of stuff i threw together....i think there was wine, Worcestershire, garlic, freshly ground coarse black pepper, marjoram, and maybe a couple of other things in there.
I'm serving fries on the side (after all, it's Saturday night!)
I cut them myself from potatoes, fry them, and use my own creation "aaron's fry seasoning" on them. they're yummy.

oh, and i'd be up for your game. just let me know.

well, I've been drinking since five, so time to cook.....
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Old 03-22-2003, 09:54 PM   #16
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sorry, i meant the ribeye is 1 1/2" thick.

don't want anyone to think i'm not a true carnivore...
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Old 03-22-2003, 09:59 PM   #17
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We are grilling striploins tonight, no marinade, but we are using a new BBQ sauce we bought called, "Cattleboys," from our cattle country here in Canada.... Alberta.

We are also grilling zucchini tossed with extra virgin olive oil and garlic, and having sliced roma tomatoes on the side. Those fries sound good, though!

Well, hubby has just gone out to heat up the grill. Let the games begin! I have instructed him to return with perfect, 45 deg, cross-hatch grill marks.

Good luck!

Incidentally....I am enjoying a FINE glass of Sangiovese myself, and my husband is enjoying a local microbrew cream ale.
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Old 03-22-2003, 10:01 PM   #18
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I have to admit that I thought that 1" was a little thin!
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Old 03-22-2003, 10:14 PM   #19
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ahhh, Coco and husband enjoy fine wine and micro-brewed beer, while carnivore drinks cheap bourbon and 'cola'....
carnivore hopes hubby's steaks come out charred to a crisp.

just kidding
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Old 03-22-2003, 11:17 PM   #20
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Carnivore, I have bad news for you.(Have another bourbon and cola.)

Not only were the steaks not charred to a crisp, but we had perfect 45 deg grill marks. (seriously) However, I have to confess to a cheat.

Last week my husband bought a grill accessory, something I do not approve of, being a purist. It is a stainless steel grill pan, heavy-duty steel, coated in teflon. I suspect that it holds so much heat, that the grill marks were obtained this way.
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