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!
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| Author: | Serge Poirier [ Fri Apr 21, 2006 11:33 am ] |
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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!
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| Author: | peterm [ Fri Apr 21, 2006 11:36 am ] |
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Come on Serge!! No breaks.....! Keep building, keep posting...keep posting....keep posting and show us some pics! 
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| Author: | Joe Beaver [ Fri Apr 21, 2006 11:45 am ] |
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Serge....Good squeeze out on them steaks... As we say in the lower 48, 'Now that right there is funny!' |
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| Author: | FrankC [ Fri Apr 21, 2006 11:48 am ] |
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i like to run my steaks through the bandsaw and laminate some good old crab or cheese between 
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| Author: | Serge Poirier [ Fri Apr 21, 2006 11:51 am ] |
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[QUOTE=FrankC] i like to run my steaks through the bandsaw and laminate some good old crab or cheese between [/QUOTE]
ROTFLMHO! |
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| Author: | old man [ Fri Apr 21, 2006 11:55 am ] |
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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 |
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| Author: | Serge Poirier [ Fri Apr 21, 2006 11:56 am ] |
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Ron, Why didn't i think of my bender in the first place!  i use to call it my oven!
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| Author: | Joe Beaver [ Fri Apr 21, 2006 11:59 am ] |
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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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| Author: | Joe Beaver [ Fri Apr 21, 2006 12:00 pm ] |
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and don't worry about the squeeze out... we'll clean that up later... |
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| Author: | Serge Poirier [ Fri Apr 21, 2006 12:01 pm ] |
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But what about cracks, what kind of glue would be good with steak?
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| Author: | old man [ Fri Apr 21, 2006 12:02 pm ] |
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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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| Author: | Serge Poirier [ Fri Apr 21, 2006 12:05 pm ] |
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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!
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| Author: | Bobc [ Fri Apr 21, 2006 12:08 pm ] |
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Cedar works great with Salmon. If you use foil it keeps the juice in.
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| Author: | Serge Poirier [ Fri Apr 21, 2006 12:16 pm ] |
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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!
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| Author: | Dave Rector [ Fri Apr 21, 2006 7:55 pm ] |
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[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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| Author: | Mike Dotson [ Sat Apr 22, 2006 10:00 am ] |
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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] |
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| Author: | Serge Poirier [ Sat Apr 22, 2006 10:48 pm ] |
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| Mike, what do you put on them steaks? Horse P? |
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| Author: | Daniel M [ Sun Apr 23, 2006 2:50 am ] |
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Hmmm... A luthier who can still afford steaks! You MUST be doing something wrong. Maybe you need a larger wood cupboard. |
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| Author: | Serge Poirier [ Sun Apr 23, 2006 4:51 am ] |
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Daniel, here i make a 100 000 a year, on foot mind you but still enough to buy me steak once a year!
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| Author: | rlabbe [ Mon Apr 24, 2006 7:05 am ] |
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I'm wondering if it is better to apply it with a brush, or do it hand rubbed. |
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| Author: | Serge Poirier [ Mon Apr 24, 2006 7:10 am ] |
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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!
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| Author: | Miketobey [ Mon Apr 24, 2006 10:18 am ] |
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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? |
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| Author: | Mike Dotson [ Mon Apr 24, 2006 11:06 am ] |
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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). |
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| Author: | Serge Poirier [ Mon Apr 24, 2006 3:38 pm ] |
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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!
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