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 > Good beginner recipe for new initiates

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magnusfide

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Posted: 05/25/21 12:25pm Link  |  Quote  |  Print  |  Notify Moderator

Our 10 year old grandson wanted to learn how to cook on cast iron like his grandpa does. So I had him watch this Kent Rollins video and set him up with his own griddle on the grill. This is an easy success that's tasty. He's hooked. [emoticon]
Famous Oklahoma Fried Onion Burger Recipe


"The only time you should fear cast iron is if your wife is fixin' to hit you with it."-Kent Rollins
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stickdog

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Posted: 05/25/21 03:27pm Link  |  Quote  |  Print  |  Notify Moderator

Great to start him off early.


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ReneeG

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Posted: 05/25/21 03:33pm Link  |  Quote  |  Print  |  Notify Moderator

I watched the video. Oh my, gonna have to make us some Fried Onion Burger Oklahoma style.


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magnusfide

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Posted: 05/26/21 08:04am Link  |  Quote  |  Print  |  Notify Moderator

One of the secrets is to put that bun on top of the onions and burger for added flavor.

2112

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Posted: 05/26/21 08:50am Link  |  Quote  |  Print  |  Notify Moderator

I'll have to try the French onion dip with mustard and Worcestershire sauce. That looked good.

Can anyone tell the difference between certified Angus beef and any other quality beef? It seems to be a sales gimmick to me.


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TexasShadow

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Posted: 05/26/21 09:08am Link  |  Quote  |  Print  |  Notify Moderator

re angus beef....once the hide is off, all beef is angus [emoticon]


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propchef

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Posted: 05/27/21 11:22am Link  |  Quote  |  Print  |  Notify Moderator

2112 wrote:

I'll have to try the French onion dip with mustard and Worcestershire sauce. That looked good.

Can anyone tell the difference between certified Angus beef and any other quality beef? It seems to be a sales gimmick to me.


A good, pasture-raised, grass-finished and humanely harvested steer tastes worlds better than the garden-variety "certified Angus" steer that only has to have 1/16 Angus parentage.

Yes, it's marketing.

Trekkar

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Posted: 05/27/21 12:07pm Link  |  Quote  |  Print  |  Notify Moderator

Kent Rollins is always fun to watch.


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2112

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Posted: 06/01/21 03:44pm Link  |  Quote  |  Print  |  Notify Moderator

I tried the onion dip and mustard slather on burgers yesterday. It was a hit. Now I have my own secret sauce.

JRscooby

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Posted: 06/01/21 04:30pm Link  |  Quote  |  Print  |  Notify Moderator

2112 wrote:

I'll have to try the French onion dip with mustard and Worcestershire sauce. That looked good.

Can anyone tell the difference between certified Angus beef and any other quality beef? It seems to be a sales gimmick to me.


I bet the reason there is such a press to convince us how great angus beef is boils down to how much beef per hide.

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