Official Luthiers Forum!

Man, i was cookin' myself some steaks on the BBQ tonight and while lost in my guitar thoughts, i noticed how much BBQ sauce i had poured over the steak and thought wow, lots a squeeze out! good thing!

I probably need a break!

Come on Serge!! No breaks.....! Keep building, keep posting...keep posting....keep posting and show us some pics!

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Peter M.
Cornerstone Guitars
http://www.cornerstoneukes.com

Serge....Good squeeze out on them steaks... As we say in the lower 48, 'Now that right there is funny!'

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Joe Beaver
Maker of Sawdust

i like to run my steaks through the bandsaw and laminate some good old crab or cheese between

[QUOTE=FrankC] i like to run my steaks through the bandsaw and laminate some good old crab or cheese between [/QUOTE]



ROTFLMHO!

Try wrapping them in kraft paper, Serge, and hold that squezze-out in.

You might even try cooking them with your bending blanket. You can cook both sides at once.

Ron old man38828.872650463

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OLD MAN formerly (and formally) known as:

Ron Wisdom

Somewhere in the middle of Arkansas......

Ron, Why didn't i think of my bender in the first place! i use to call it my oven!

I think Ron is on to something... kraft paper, plug the blanket it...heat em up to about 300 (F That is!!) and see if you can bend them pretty!....

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Joe Beaver
Maker of Sawdust

and don't worry about the squeeze out... we'll clean that up later...

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Joe Beaver
Maker of Sawdust

But what about cracks, what kind of glue would be good with steak?

As a matter of fact, Serge, kill two birds with one stone and use this sandwich:

     slat-kraft paper-side wood-kraft paper-slat-meat-blanket.

Wow. If you use hickory or mesquite side wood, it will also flavor the steaks.
I think I'm on to something here.

Ron

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OLD MAN formerly (and formally) known as:

Ron Wisdom

Somewhere in the middle of Arkansas......

Ron of course,with that tight sandwiching, you can't lose tonal properties on either the wood, the Kraft paper or the birds, me thinks we're about to get a call from NASA!

Cedar works great with Salmon. If you use foil it keeps the juice in.

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Beautiful and unusual tone woods at a reasonable price.
http://www.rctonewoods.com/RCT_Store
The Zootman
1109 Military Rd.
Kenmore, NY 14217
(716) 874-1498

Bob, that combo sounds great but might attract some friendly neighbor hood cats!

Hesh, if i start cooking bacon on my bender, it will be more than cats who will hang out at my shop door!

Bacon & sawdust toasts please!

[QUOTE=Bobc] Cedar works great with Salmon. If you use foil it keeps the juice in. [/QUOTE]

Is that to keep the juice in the salmon or the cedar?

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Dave Rector
Rector Guitars

i noticed how much BBQ sauce i had poured over
the steak

Good Lord Man! You put B-B-Q sauce on steak!!??
What are you, in Canada or something??     

[by reading this disclaimer any and all Canadians
are herewith enjoined from holding Mike D. liable for
any and all offense taken to his comments about our
wonderful neighbor to the North]Mike Dotson38829.793287037

Mike, what do you put on them steaks? Horse P? Serge Poirier38830.3883680556

Hmmm... A luthier who can still afford steaks!
You MUST be doing something wrong. Maybe you need a larger wood cupboard.

Daniel, here i make a 100 000 a year, on foot mind you but still enough to buy me steak once a year!

I'm wondering if it is better to apply it with a brush, or do it hand rubbed.

Roger, BBQ sauce is really forgiving even when applied by hand, i use a warm wet towel to clean off the excess, you don't need much open time either, messy on the clamp cauls tho!

With affectionate loyalty to my good friend Serge- my maternal grandfather said a person who put a sauce on a decent steak didn't deserve a steak at all. But, love conquers all-De, my lovely and loving girlfriend uses "57" on all of the steaks I do for her.She's worth the pain. Now,on the other hand , my ribs with my own sauce are her favorites- she's having warmed up leftovers from Saturday night when I all-day hickoried and sauced some nice babies to gobble up during the Phoenix race. One can work on a guitar and cook without worries at the same time. Must be true love,huh?

No horse pee Serge, though with horses at 2 of the
4 neighboring properties if the wind is juuuust right
I'd imagine I occasional get a tiny bit of dried
um..'seasoning' on my steaks.
Usually though I stick to pepper, some garlic and
little worchestershire (Lea and Perrins). Mike Dotson38831.8385648148

Must be a thing among Mikes, both of you guys must really be great Chefs, i'm gettin' hungry here!

Mike T, i'll practice havin' my steaks with seasoning instead of BBQ sauce,in case we ever get to cook together! i want to be worthy my friend!

Mike D, i love a bit of worsestershire too on my steaks, i also put onion salt and italian herbs sometimes! On the side, i make fried mushrooms and onions with a tiny bit of vanilla extract and the smell of them sweetened onions just make me want to go for more!

Now, both your turn to get hungry!