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The Watercooler
Calling all Chefs!!
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<blockquote data-quote="meowbunny" data-source="post: 121457" data-attributes="member: 3626"><p>One thing I found about steak is keep the salt off until it is cooked. If you're getting cheaper cuts, marinade them. London broil loves a being "slimed" with cut garlic and then a liberal dose of paprika. Don't turn them too often. Add salt and pepper at the end. The no salt was something a butcher told me. He also said NO brushing with anything. Add it before or add it after but never add anything while it's cooking. (I ignore him if it's on the bbq but totally listen if I'm broiling.)</p><p> </p><p>I recommend <a href="http://www.foodnetwork.com" target="_blank">www.foodnetwork.com</a> for recipes. (How can you beat Paula Deen and Emeril?) They have a tremendous amount of recipes there. What's nice is they tell you if hard, medium or easy to fix and amount of prep and cook time they need. I've found all of their estimations to be pretty accurate.</p></blockquote><p></p>
[QUOTE="meowbunny, post: 121457, member: 3626"] One thing I found about steak is keep the salt off until it is cooked. If you're getting cheaper cuts, marinade them. London broil loves a being "slimed" with cut garlic and then a liberal dose of paprika. Don't turn them too often. Add salt and pepper at the end. The no salt was something a butcher told me. He also said NO brushing with anything. Add it before or add it after but never add anything while it's cooking. (I ignore him if it's on the bbq but totally listen if I'm broiling.) I recommend [URL="http://www.foodnetwork.com"]www.foodnetwork.com[/URL] for recipes. (How can you beat Paula Deen and Emeril?) They have a tremendous amount of recipes there. What's nice is they tell you if hard, medium or easy to fix and amount of prep and cook time they need. I've found all of their estimations to be pretty accurate. [/QUOTE]
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Calling all Chefs!!
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