Banryu95 Profile - (19081257)

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Home Town:
Living In: Lancaster, Pennsylvania, USA
Member Since: Jun. 2011
Cooking Level: Intermediate
Cooking Interests:
Hobbies: Gardening, Camping, Photography, Music
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Blog...  1 post
Sep. 14, 2011 5:47 pm 
Updated: Sep. 15, 2011 7:10 pm
The first entry in my all recipes blog. ATM: I'm juggling a stock pot, trying to figure out where a mysterious clicking is coming from in my room, and surfing the internet all at the same time. Today was productive, in a culinary way. I began by diagnosing a sick vacuum cleaner. It's my mom's… MORE
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Recipe Reviews 2 reviews
Rowing Team's Turkey Reuben Wraps
I tried these as wraps and they worked well, but I much prefer using all of the ingredients but using Rye bread and grilling it like a traditional Reuben. Grilled rye bread is a unique flavor that can't be substituted. I love the Cole Slaw in this recipe and have made it a bunch of times!

3 users found this review helpful
Reviewed On: Mar. 21, 2012
Dad's Steak Rub
I used this for a fathers day cookout (how fitting). I got great results from it. I applied it before grilling and liberally while cooking and the taste was fantastic. The sugars in the syrup made a great crust on the outside and the added flavors really enhanced the flavor of the sirloin steaks that I made. A few notes: Fresh ground black pepper is so accessible nowadays, and it really does make a difference in recipes like this, so do your self a favor and use it here. BUT, I have great faith in dried herbs and spices, if utilized properly. So I replaced fresh garlic cloves with garlic powder. I find that crushed or minced garlic cloves rarely add enough flavor to make any difference in grilling, and are just a hassle to apply effectively in recipes like this. Garlic powder integrates flavor into the sauce very easily, and there's no problems with evenness or application. Sure the flavor isn't of "Fresh" garlic, but the most important flavor is the steak anyway. (Garlic salt works well too, just be sure to omit some of the "seasoned salt" as well) Also, with this sauce, there's no such thing as too much. Only so much sauce is going stay on the meat as it is, and while it's cooking the sauce tends to roll off the meat anyway, so keep the steak well coated. I promise you that it's hard to over-do it.

11 users found this review helpful
Reviewed On: Jun. 19, 2011

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