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Charles steaks

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Post Thu Nov 15, 2012 11:16 pm
ScreamingChicken BBQ Deputy
BBQ Deputy

Posts: 7333
Location: Stoughton, WI
Last night I had a couple of chuck steaks to grill but I decided to fancy them up a bit.

I started by cutting the best part out of each steak.
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Of course, since chuck steaks are so lean I needed to add a but of fat. :wink: And nothing works like bacon, right?
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The bacon wrapping the sides of the steaks cooked up pretty nice but the strips across the flat surfaces pretty much disappeared, partly because I used a fairly thin bacon. I had some mushrooms handy so I stuck one on the end of each skewer.
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All I used for seasoning was salt and pepper and the steaks turned out pretty good. The bacon was hickory-smoked and did impart some flavor to the meat, so it wasn't a waste of time even though it's more associated with the leaner cuts.
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Post Fri Nov 16, 2012 2:19 pm
scorched_porch User avatar
well done
well done

Posts: 351
Location: Redwood City, California

Love it. Great looking steaks - Salt, Pepper y nada mas. I'm in agreement with that treatment!
Wood Fired Argentine Parrilla
22.5 WSM
http://thequinchoproject.wordpress.com/

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Post Fri Nov 16, 2012 3:45 pm
ScreamingChicken BBQ Deputy
BBQ Deputy

Posts: 7333
Location: Stoughton, WI
Hmmm...you might not be on board with what I'm doing with the rest of the steaks. But that's a future thread... :wink:


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