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NorrinRadd

BBQ Question re: elk

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BBQ afficionados! How would this go, if it were not racks, but steaks, and BBQ'd, not roasted, and on elk, not venison?

I like the idea... but I need to finagle this for barbequeing elk steaks.
http://www.innatthecrossroads.com/2011/12/19/tywins-rack-of-venison/

Edit: I am concerned about the amount of sugar in the marinade. I would probably marinade it for a bit, then make the marinade into some kind of sauce to brush on.
Why drive myself crazy trying to be normal, when I am already at crazy?

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BBQ. I and my GF are going to the DZ for my ground class and first AFF jump. The ground class is the friday night, the AFF is the next morning. We will camp overnight at the DZ. I want to suprise her with an awesome BBQ dinner. "Feast like Lannisters" I believe is the expression I used. I have a good intuition regarding cooking on a BBQ, but... I would like input.
Why drive myself crazy trying to be normal, when I am already at crazy?

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You might want to try it, first, before serving it to the GF.;)

I would tinker with the recipe, it sounds rather sweet to me, too. Use half the sugar. The jam has a lot of sugar in it, as it is. I like spicy-sweet, so I'd add some pepper flakes, but that's just me. :)

If you use the marinade as a sauce, make sure to bring it to a boil to make it safe (it will probably need reducing, anyway).

Have fun, both with this, and your AFF

lisa
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oldwomanc6

You might want to try it, first, before serving it to the GF.;)

I would tinker with the recipe, it sounds rather sweet to me, too. Use half the sugar. The jam has a lot of sugar in it, as it is. I like spicy-sweet, so I'd add some pepper flakes, but that's just me. :)

If you use the marinade as a sauce, make sure to bring it to a boil to make it safe (it will probably need reducing, anyway).

Have fun, both with this, and your AFF



mmm... pepper flakes.. good call!
Yeah.. I think it has a bit too much sugar. Fine for an oven, not so great over an open flame.
Why drive myself crazy trying to be normal, when I am already at crazy?

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You're not going to want to cook steaks for anywhere near as long as that recipe suggests cooking those ribs. If you're grilling, the sugar in that sauce will cause it to burn very easily too.

I'd tone down the sugar and brush your sauce on while grilling. Get a meat thermometer and take them off when they hit an internal temperature in the neighborhood of 130 degrees Farenheit. Let them rest for a few minutes before cutting into them.

Actually personally I wouldn't use a sauce at all. I'd just hit the outside of the meat with a little kosher salt and then grill it to 130. Why go to the trouble of getting an exotic meat and then just turn it into some candy-flavored thing? But it's your groceries!
I'm trying to teach myself how to set things on fire with my mind. Hey... is it hot in here?

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