=Mark

Beef Satay 1 Lb. beef round steak, cut into 3/4 by 2 inch strips Marinade: 1/3rd cup soy sauce 1/4th cup rice wine vinegar 1 oz dry sherry 1 Tbsp Worcestershire sauce 1 tsp toasted sesame oil 1 tsp black pepper 1 tsp ground coriander 1 tsp ground chipotle pepper (optional) 4 cloves garlic, minced handful of finely chopped green onion Peanut dipping sauce: 1/3 cup natural peanut butter 1/4 cup soy sauce 1/4 cup rice vinegar 1 minced tsp garlic 1/2 minced tsp fresh ginger 2 Tbsp sugar 1 tsp crushed red pepper flakes 1 Tbsp sesame oil 1/4 cup peanut oil 1. In a food processor or blender, puree all ingredients except oils with 1/4 cup soy sauce. 2. Slowly add the oil into the feed tube in a thin stream, mixing only until they are mixed. Do not over mix. 3. Chill and use when needed. Sauce keeps up to two weeks. Prep: Marinate beef strips for 1/2 to 1 hour. Place on skewars grill on medium heat for 12 to 15 minutes, turning occasionally. Baste with leftover marinade when turning. Do not baste for the last 5 minutes of cooking Serve with the peanut sauce for dipping.

Hah! Nonsense. Nobody here is willing to admit that they all love the occasional flame war... That's why the dearly missed Off Topic Chat was so much fun, it broadly increased the number of topics we could fight over...

Comment can be found here. What is whiskey shit anyway?

Do you like barbecue?

Help! Help! My thread has been hijacked!!! Amazing how such a train wreck draws attention, check out the users viewing it... For shame!

Beef Satay 1 lb beef round steak, cut into 3/4 by 2 inch strips Marinade: 1/3 cup soy sauce 1/4 cup rice wine vinegar 1 oz dry sherry 1 T Worcestershire sauce 1 tsp toasted sesame oil 1 tsp black pepper 1 tsp ground coriander 1 tsp ground chipotle pepper (optional) 4 cloves garlic, minced handful of finely chopped green onion Peanut dipping sauce: 1/3 c natural peanut butter 1/4 c soy sauce 1/4 c rice vinegar 1 minced tsp garlic 1/2 minced tsp fresh ginger 2 T sugar 1 tsp crushed red pepper flakes 1 T sesame oil 1/4 c peanut oil 1. In a food processor or blender, puree all ingredients except oils with 1/4 cup soy sauce. 2. Slowly add the oil into the feed tube in a thin stream, mixing only until they are mixed. Do not over mix. 3. Chill and use when needed. Sauce keeps up to two weeks. Prep: Marinate beef strips for 1/2 to 1 hour. Place on skewars grill on medium heat for 12 to 15 minutes, turning occasionally. Baste with leftover marinade when turning. Do not baste for the last 5 minutes of cooking Serve with the peanut sauce for dipping. Keywords: Main Dish, Beef, Southeast Asian, Thai ( RG484 )

I liked his thumbtack studded styrofoam balls in the Mayo episode...

I find it interesting that folks here are concerned about the most humane way to kill (is that an oxymoron?) a big damn bug will turn around at the same meal and with no compunction suck down clams and oysters alive... Where you gonna draw the line?

When I feel truely decadent I like to take the standard meatloaf mix and spread it out about 3/4ths to one inch thick on a piece of wax paper, about 8 to 10 inches wide and 18 inches to 24 inches long. I then spread slices of Gruyere or swiss cheese over the top of the mixture. Then pulling up on the bottom edge of the wax paper roll it up like a giant meat and cheese sushi roll. Once it is rolled up and any gaps are pinched shut place it in the baking pan seam side down. Bake as usual. Especially good with mustard style glaze. Great diet food...

Maybe that's why he dissed Bourdain at the Beardies...

Just got thru an episode of Good Eats where Alton was grilling pork chops. During the show he proceeded to light a propane grill by turning on the gas and pressing the igniter button with the grill lid closed! He even comments that he preferrs to light the grill with the lid closed because he claimed he could hear the "whoosh" better as the burners ignite. Isn't this risking at least a minor explosion? The instructions for every gas grill I've ever owned emphasize that the lid should be open when lighting the grill. In fact my current MHP natural gas grill outside my back door has the admonition "OPEN LID BEFORE LIGHTING" stamped right on the lid. So, is Alton giving possibly dangerous advice, or am I a paranoid grill dweeb?

A crust topped with tequila, lime and triple sec?

Damn, Mark, how'd you do that??? Myself, I'm a total bore. I love pepperoni Just a little editing on the smiley. Did one for eating habaneros too...

It's my understanding that using these high end tequilas to make a margarita is the equivalent of Making a 7&7 with 24 year old aged single malt scotch and diet 7Up.

A local place makes a pie with thin crust, a smear of marinara, sliced portabella mushrooms, pieces of fresh mozzerella and thin slices of red onion. When the pizza comes out of the oven they sprinkle a fine chiffonade of fresh basil and drizzle with olive oil. One note, I also like Italian sausage (Hot if they'll do it), but it's got to be hunks of REAL Italian sausage. Too many places are using that fake rabbit pellet shit. Another annoyance that will strike a joint from any future patronage is that obviously frozen pre diced onions and peppers.

I'd like to see Emeril and Flay face off for a real knock down drag out brawl...

Jim Campbells Apple Wood Smoked Red Savina Habanero Powder. Love his powdered Chipotle also...

But then they might have to tone down the attention getting scare mongering headlines that they feel sell more newspapers.

I saw Nigellla On Conan last night...

Schaller & Weber Double Smoked Slab Bacon... (Homer Simpson style groan and drool). Available at local A&P.

Reminds me of an incident over 20 years ago. A Mexican place (Casa Comida) had just opened up on the Long Branch boardwalk in the spring of 81. Although tiny, it was the best Mexican I had ever had in the area. Within a couple months they were regularly standing room only with a line out front. Towards the end of the summer, a faux TexMex dive up in Middletown was linked to the better part of a hundred cases of hepatitis over the tri-state area. for the next month we could go into Casa Comida on a Saturday night, prime time, and be the only table seated. It is obvious that "People Don't Think." All that is neaded to set the avoidance mechanism in play is any vague association. Then it was "Mexican = hepatitis." Now it is "Chinese = SARS." Strangely the fact that some of the more virulant strains of SARS are in Canada. Has anyone noticed a similar drop in business at local Canadian restaurants?

I like to add a few shakes of white pepper to the hot & sour soup in chinese restaurants. This is one dish where ground pepper is, in my mind, essential.

This is true, and we're talking the Weber Smokey Mountain which can control air intake with butterfly valves. You want to talk nightmare checking the unit every 15 minutes controlling the temps solely by adding or not adding fuel, hardwood bursting into flame, wind stirring up ash, etc. Try one of those El Cheapo Brinkmanns with no intake valves... Save $$$ = Slave to entire smoke session. Of course there are what are referred to in the BBQ vernacular as "Lazy-Q" smokers that use temp sensors, electric ignition and an auger with a hopper of wood pellets to achieve a true "set it and forget it" smoking scenario.

You need not worry about immersing the pointy end, just keep the cable end an inch or two away from any liquid. Also avoid any kinks or compression of the cable.

I usually just shoot for 250 degrees. When starting with a fire ring full of charcoal it easily recovers at the start of a session. I've found it is actually more difficult to keep temps at 250 or lower at this point, all that fuel just wants to flame! I often keep the bottom vents nearly completely closed for the first couple hours. Generally the initial temp can be stabilized within 40 minutes to an hour after assembling the WSM. Bear in mind that external factors such as sunlight, wind and ambient temps will have more effect than you might think. Other folks I know use sheet metal or water heater insulation to negate these influences. The third question depends on the size of your lump. (I know, duh...) often the bottom quarter of your bag of lump will have more gravelly sized small pieces. Using an extra grate perpendicular to the standard grate will help prevent the small pieces from falling through.