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#1 |
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Join Date: Sep 2000
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I've got my eye on some silicone kitchen mitts. Heat resistant and dishwasher safe. What better way to handle your meat.
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#2 | |
Cast Iron Jedi
Join Date: Nov 2004
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#3 | |
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#4 | |
Cast Iron Jedi
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#5 |
Supporter
Join Date: Aug 2000
Location: Utopia
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I'm thinking spices, dry rubs, seasonings, marinades and some things along that line also.
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#6 | |
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#7 | |
Cast Iron Jedi
Join Date: Nov 2004
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Really, depending on what he'd want to spend, buy the book and buy a decent combination of dried herbs (pepper, granulated garlic/onion, kosher salt, celery seed/salt, paprika, cayenne, rosemary, coriander, cumin, thyme all make good additions to bbq or grill rubs). |
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#8 | |
MVP
Join Date: Oct 2006
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http://www.penzeys.com/cgi-bin/penzeys/shophome.html |
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#9 | |
Cast Iron Jedi
Join Date: Nov 2004
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#10 |
MVP
Join Date: Feb 2007
Location: Liberty, MO
Casino cash: $814112
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Marinate a Tri Tip (ask your butcher for the tri tip roast, not the steaks) in 1/2 soy sauce and 1/2 italian dressing for at least 4 hours and preferrable over night. Grill on high to sear about 4 minutes per side, then on high grate or away from coals about 3 more min. per side. Slice AGAINST the grain about 1/4 inch slices. Mix sour cream with horseradish and some fresh chopped chives and fresh chopped cilantro, salt and pepper. spoon sauce onto the sliced tri tip. A real crowd pleaser.
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#11 | |
Cast Iron Jedi
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#12 |
www.nfl-forecast.com
Join Date: Sep 2000
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Here are my typical supplies:
electronic thermometer oven mit (looking to upgrade) fire tongs meat tongs spatula for flipping burgers charcoal chimney basting brush and container for a Webber, a wood chip box for generating smoke might be useful. |
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#13 |
Cast Iron Jedi
Join Date: Nov 2004
Casino cash: $9999900
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For BBQ, most of the good KC joints have bottled sauce / spice rubs. I'd find a copy of Bobby Flay's Boy Gets Grill, too (It's a decent book, but I chose that one for this purpose because everyone knows Bobby Flay).
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#14 | |
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#15 | |
Cast Iron Jedi
Join Date: Nov 2004
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