Samurai 777 From Canada, joined Jan 2000, 2457 posts, RR: 5 Reply 6, posted (13 years 6 months 3 days 17 hours ago) and read 674 times:
There's nothing better than a nice, juicy, fat Alberta steak sizzling on the barbecue grill with barbecue sauce on it! It's best grilled medium rare. It's even better washed down with Grasshopper Wheat Ale or Molson Dry.
Samurai 777 From Canada, joined Jan 2000, 2457 posts, RR: 5 Reply 9, posted (13 years 6 months 3 days 1 hour ago) and read 666 times:
Victoria Bitter is an Australian beer! (sorry to have upstaged you like a billy totin' swagman, Brissie!)
I've had this beer before several years ago, and it's pretty good! I was in Sydney and Cairns about seven years ago for a trip with my brother.
Matt D From United States of America, joined Nov 1999, 9502 posts, RR: 50 Reply 12, posted (13 years 6 months 2 days 18 hours ago) and read 661 times:
Now here's how to do it.......
First, only use a filet or porterhouse.
Season it or marinate it however you want. I like using Pappy's brand seasoning (a rare but delicious blend of spices and seasonings available only out of Fresno, CA). Make sure you do this before cooking it.
Second, turn the barbecue grill on as hot as you can get it.
Then slap the meat on the grill and sear the juices in. Cook it until it's medium (or rare or well done, depending on your tastes. But cooking a steak past medium tends to kill the flavor)
The key here is 1: To turn the steak over ONLY ONE TIME. If you find yourself turning it over and over, forget it, it's ruined. And 2: Use TONGS, not a fork to turn it over. If you use a fork, you will puncture the steak and allow all the juices to escape. For those of you who don't know better, you'd be amazed at what a difference in quality your steaks will be if you use tongs instead of a fork.
Now does anyone want to know how to make bbq ribs that are just to die for?
Just ask me!!!!