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dieselbeef's grass finished steaks
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<blockquote data-quote="SirLoin" data-source="post: 798821" data-attributes="member: 13578"><p>Momma say Sauce Is The DEVIL :roll:</p><p></p><p></p><p>P.S., Salt is a dessicant, which dries out the meat and pepper is a strong spice which hides the flavor of inferior beef :nod: </p><p></p><p></p><p>Did you know that the original purpose of using pepper was to cover up the taste and odor of rotten meat? :lol: They had no refrigeration way back when, and meat did not stay nice and fresh for long. Some say this is not true, but it makes good sense.</p><p></p><p></p><p>I mean how can you even taste the flavor of the beef when it's all dried out and swimming in pepper, at least a little sauce keeps my inferior 21 day dry aged sirloins moist :banana:</p><p></p><p></p><p></p><p></p><p>P.S., do the "experts" here also frown on flavoring their meat with wood? If so, I guess none of you use charcoal, hickory, mesquite, apple or peach wood, or anything like that :lol2:</p></blockquote><p></p>
[QUOTE="SirLoin, post: 798821, member: 13578"] Momma say Sauce Is The DEVIL :roll: P.S., Salt is a dessicant, which dries out the meat and pepper is a strong spice which hides the flavor of inferior beef :nod: Did you know that the original purpose of using pepper was to cover up the taste and odor of rotten meat? :lol: They had no refrigeration way back when, and meat did not stay nice and fresh for long. Some say this is not true, but it makes good sense. I mean how can you even taste the flavor of the beef when it's all dried out and swimming in pepper, at least a little sauce keeps my inferior 21 day dry aged sirloins moist :banana: P.S., do the "experts" here also frown on flavoring their meat with wood? If so, I guess none of you use charcoal, hickory, mesquite, apple or peach wood, or anything like that :lol2: [/QUOTE]
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