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Grilled Flank Steak
On Sun, 12 Jul 2009 22:27:46 -0400, Bob Muncie >
wrote: >sf wrote: >> On Sun, 12 Jul 2009 20:44:45 -0400, Bob Muncie > >> wrote: >> >>> But seriously, *no* wet wood, chip or otherwise is a good thing for >>> smoking. If it burns too quickly, add more. But making it wet will only >>> add to acrid flavors. >> >> I've only used wood chips a limited number of times, but I think it >> says in the instructions to let them soak. The instructions are >> wrong? >> > >Yes.. Unfortunately the soaking method is promoted my many people who are alleged "experts." Including Steve Raichlen. But there's lots of false information all over the place. Many people even believe Kingsford is the best brand of charcoal. I've converted quite a few people to lump over the years and they're all happy. Lou |
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Grilled Flank Steak
Lou Decruss wrote:
> On Sun, 12 Jul 2009 22:27:46 -0400, Bob Muncie > > wrote: > >> sf wrote: >>> On Sun, 12 Jul 2009 20:44:45 -0400, Bob Muncie > >>> wrote: >>> >>>> But seriously, *no* wet wood, chip or otherwise is a good thing for >>>> smoking. If it burns too quickly, add more. But making it wet will only >>>> add to acrid flavors. >>> I've only used wood chips a limited number of times, but I think it >>> says in the instructions to let them soak. The instructions are >>> wrong? >>> >> Yes.. > > Unfortunately the soaking method is promoted my many people who are > alleged "experts." Including Steve Raichlen. But there's lots of > false information all over the place. Many people even believe > Kingsford is the best brand of charcoal. I've converted quite a few > people to lump over the years and they're all happy. > > Lou Good on you Lou, and keep up the good work! Bob |
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Grilled Flank Steak
Lou Decruss wrote:
> On Sun, 12 Jul 2009 22:31:49 -0400, Bob Muncie > > wrote: > >> Lou Decruss wrote: >>> On Sun, 12 Jul 2009 19:12:00 -0400, Bob Muncie > >>> wrote: >>> >>>> Lou Decruss wrote: >>>>> On Wed, 08 Jul 2009 15:43:46 -0400, Bob Muncie > >>>>> wrote: >>>>> >>>>> >>>>>> Nancy & Jill - I've used mesquite for years in both grilling (as a >>>>>> flavor enhancer, not fuel source) and smoking. I never thought of the >>>>>> flavoring as "sharp", but I have considered it "bitter" at times. But >>>>>> for me, that occurs it the wood hasn't aged and dried, or if the chips >>>>>> were soaked. >>>>> But, but, but...Jill said to the soak the chips! Are you saying the >>>>> dimwit was wrong AGAIN? >>>>> >>>>> Lou >>>>> >>>>> >>>> Lou - You can choose to do it anyway you want. >>> I do it dry like yourself. >>> >>>> But Jill or no Jill? >>> You lost me here but that's ok. Lake Michigan almost swallowed me >>> Friday night so I'm accustomed to being confused. >>> >>>> It's wrong to have the wood you are using to smoke with, wet. >>> Didn't I imply that? I've seen your other nasty responses to me in >>> this thread and it seems you've got a few screws loose in your head. >>> I agree with you 100% and you turn into a kook. Whatever......it's >>> just usenet. >>> >>>> wet wood will forever have the same result any wet wood would. >>> You should differentiate the difference between wet and green. But >>> you are on the right track. >>> >>>> Jill - Niener, niener, niener... >>> And you told me to grow up? How charming. >>> >>>> You are wrong, and will forever remain >>>> wrong on this point. >>> This and in many other points. >>> >>>> Bob >> Lou - How about we agree to be nice to one another, and not make >> personal digs? I have no issues with you. Lets start from there. >> >> K? > > > Sounds good to me. > > Lou And even if I'm not perfect, I actually like Jill a lot. Just saying... Bob |
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Grilled Flank Steak
On Wed, 15 Jul 2009 19:05:07 -0400, Bob Muncie >
wrote: >Lou Decruss wrote: >> On Sun, 12 Jul 2009 22:31:49 -0400, Bob Muncie > >> wrote: >> >>> Lou Decruss wrote: >>>> On Sun, 12 Jul 2009 19:12:00 -0400, Bob Muncie > >>>> wrote: >>>> >>>>> Lou Decruss wrote: >>>>>> On Wed, 08 Jul 2009 15:43:46 -0400, Bob Muncie > >>>>>> wrote: >>>>>> >>>>>> >>>>>>> Nancy & Jill - I've used mesquite for years in both grilling (as a >>>>>>> flavor enhancer, not fuel source) and smoking. I never thought of the >>>>>>> flavoring as "sharp", but I have considered it "bitter" at times. But >>>>>>> for me, that occurs it the wood hasn't aged and dried, or if the chips >>>>>>> were soaked. >>>>>> But, but, but...Jill said to the soak the chips! Are you saying the >>>>>> dimwit was wrong AGAIN? >>>>>> >>>>>> Lou >>>>>> >>>>>> >>>>> Lou - You can choose to do it anyway you want. >>>> I do it dry like yourself. >>>> >>>>> But Jill or no Jill? >>>> You lost me here but that's ok. Lake Michigan almost swallowed me >>>> Friday night so I'm accustomed to being confused. >>>> >>>>> It's wrong to have the wood you are using to smoke with, wet. >>>> Didn't I imply that? I've seen your other nasty responses to me in >>>> this thread and it seems you've got a few screws loose in your head. >>>> I agree with you 100% and you turn into a kook. Whatever......it's >>>> just usenet. >>>> >>>>> wet wood will forever have the same result any wet wood would. >>>> You should differentiate the difference between wet and green. But >>>> you are on the right track. >>>> >>>>> Jill - Niener, niener, niener... >>>> And you told me to grow up? How charming. >>>> >>>>> You are wrong, and will forever remain >>>>> wrong on this point. >>>> This and in many other points. >>>> >>>>> Bob >>> Lou - How about we agree to be nice to one another, and not make >>> personal digs? I have no issues with you. Lets start from there. >>> >>> K? >> >> >> Sounds good to me. >> >> Lou > >And even if I'm not perfect, I actually like Jill a lot. I don't, but everyone's got their favorites. That makes life interesting. >Just saying... Time to move on to other threads. I'm way behind. Lou |
Posted to rec.food.cooking
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Grilled Flank Steak
Lou Decruss wrote:
> On Sun, 12 Jul 2009 20:02:48 -0400, Bob Muncie > > wrote: > >> Lou Decruss wrote: >>> On Wed, 08 Jul 2009 15:43:46 -0400, Bob Muncie > >>> wrote: >>> >>> >>>> Nancy & Jill - I've used mesquite for years in both grilling (as a >>>> flavor enhancer, not fuel source) and smoking. I never thought of the >>>> flavoring as "sharp", but I have considered it "bitter" at times. But >>>> for me, that occurs it the wood hasn't aged and dried, or if the chips >>>> were soaked. >>> But, but, but...Jill said to the soak the chips! Are you saying the >>> dimwit was wrong AGAIN? >>> >>> Lou >>> >>> >> Guess what Lou? > > Oh Gawd I hate quizes! > >> You are pretty close to being plonked. > > What do I need to do make you push me over the edge? > >> Add value to your posts, or be ignored. > > Stay tuned Bob. I'm preparing a recipe post using boiled ribs and > velveeta. > > Lou I'm thinking you probably have a few good recipes... I'm ready to read them. Bob |
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Grilled Flank Steak
On Wed, 15 Jul 2009 19:30:51 -0400, Bob Muncie >
wrote: >Lou Decruss wrote: >> On Sun, 12 Jul 2009 20:02:48 -0400, Bob Muncie > >> wrote: >> What do I need to do make you push me over the edge? >> >>> Add value to your posts, or be ignored. >> >> Stay tuned Bob. I'm preparing a recipe post using boiled ribs and >> velveeta. >> >> Lou > >I'm thinking you probably have a few good recipes... I'm ready to read them. I just posted hearts of palm pie for Rosie. Try it or any of the variables I suggested. Lou |
Posted to rec.food.cooking
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Grilled Flank Steak
Lou Decruss wrote:
> On Wed, 15 Jul 2009 19:30:51 -0400, Bob Muncie > > wrote: > >> Lou Decruss wrote: >>> On Sun, 12 Jul 2009 20:02:48 -0400, Bob Muncie > >>> wrote: > >>> What do I need to do make you push me over the edge? >>> >>>> Add value to your posts, or be ignored. >>> Stay tuned Bob. I'm preparing a recipe post using boiled ribs and >>> velveeta. >>> >>> Lou >> I'm thinking you probably have a few good recipes... I'm ready to read them. > > I just posted hearts of palm pie for Rosie. Try it or any of the > variables I suggested. > > Lou Thanks Lou.. and yes, I am just getting to know you, so no negative stuff on my end. Bob |
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Grilled Flank Steak
On Wed, 15 Jul 2009 16:05:19 -0500, Lou Decruss wrote:
> On Sun, 12 Jul 2009 22:31:49 -0400, Bob Muncie > > wrote: > >> >>Lou - How about we agree to be nice to one another, and not make >>personal digs? I have no issues with you. Lets start from there. >> >>K? > > Sounds good to me. > > Lou jeez, lou - you going soft on us? your pal, blake |
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Grilled Flank Steak
On Thu, 16 Jul 2009 10:14:53 -0400, blake murphy
> wrote: >On Wed, 15 Jul 2009 16:05:19 -0500, Lou Decruss wrote: > >> On Sun, 12 Jul 2009 22:31:49 -0400, Bob Muncie > >> wrote: >> >>> >>>Lou - How about we agree to be nice to one another, and not make >>>personal digs? I have no issues with you. Lets start from there. >>> >>>K? >> >> Sounds good to me. >> >> Lou > >jeez, lou - you going soft on us? Accepting an olive branch isn't soft. IMO. I've got no problem sparring with anyone, but I'd much rather not. To much effort and I'd rather spend my limited time here learning or talking about cooking. Lou |
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