TW Live

Interesting no ABS light

 

Mustard is amazing... Ketchup and Mustard is all you need on a burger/hot dog/sauasage. Mayo is just nasty.

 

this just won't go away....just eat your bacon!

 

How about A1 sauce ?

 

you're you're

 

HP sauce is better than A1

 

Salt is all you need on steak, if its a good steak.

 

Only when from the good old...

 

worcestershire >

 

I like both

 

last couple times I've done all three, dash of wosh... salt, pepper and throw it on this grill.

 

Fresh horseradish has it's place on the podium for me as well.

 

I meant I like both Worcestershire and HP

 

Yep

 

Horseradish goes good with roast moose too

 

I used to do the same with all meats before cooking....found this...

http://www.seriouseats.com/2013/06/the-food-lab-7-old-wives-tales-about-cooking-steak.html

theory #1: "You should let a thick steak rest at room temperature before you cook it."
The Theory: You want your meat to cook evenly from edge to center. Therefore, the closer it is to its final eating temperature, the more evenly it will cook. Letting it sit on the counter for 20 to 30 minutes will bring the steak up to room temperature—a good 20 to 25°F closer to your final serving temperature. In addition, the warmer meat will brown better because you don't need to waste energy from the pan to take the chill off of its surface.

The Reality: Let's break this down one issue at a time. First, the internal temperature. While it's true that slowly bringing a steak up to its final serving temperature will promote more even cooking, the reality is that letting it rest at room temperature accomplishes almost nothing.