simplicity in beef tsp of chipolte powder garlic powder sea salt pepper a dash of JD some molasses and a touch of vinegar _______________________ combine wet ingredients and garlic powder and marinade steaks for 1-2 hrs prepare hard wood charcoal.. this is the most important part of it hard wood only nothing else or it'll taste like ewww salt and pepper steaks to taste, i go light on salt since you're adding it prior to cooking it'll bring the flavors out and not taste like salt steak and prepare to cook _____________________________ ok cooking when the coals are at their hottest begin cooking steaks timing must be precise or you'll get a lot of carbonization so i normally cook for about 5-7 min on each side? although 7 on one and 4 on the back is just as good a key note to remember is, when you cook steaks,, all except for cube and chuck which taste better pan fried for some reason, you want to keep them as close to the med rare line as possible no more but less is ok, or you'll actually destroy the flavor of the steak itself. note: Rib eyes cook best this way same with Ny and if you can get it steak cut prime rib. Enjoy =D

dgkritch, I have a good egg roll recipe from a Chinese cooking class I took many years ago. Our teacher was wonderful and we had a great time and learned a lot. She gave us three recipes for sauces...Fruit Sauce, Plum Sauce and Mustard Sauce. I think it's kind of like wines...no rules, just have what you like. EGG ROLLS Ingredients: 10 oz chicken meat (*I usually use more) 1 T soy sauce 1/2 tsp salt 1 T wine (*I use pale dry sherry) 1 tsp chopped ginger root (or 1/2 t ground ginger) 1 large shredded onion 1 1/2 cups shredded bamboo shoots 1 1/2 cups shredded celery 1 cup shredded mushrooms 1 1/2 T oyster sauce 1 tsp salt 2 T cornstarch and water (makes everything stick together) 1 T flour and 1 T water ("glue" to seal the rolls) 5 cups vegetable oil Procedure: 1. Shred the chicken meat and marinate with soy sauce, salt, wine, ginger root and cornstarch for at least 20 minutes. 2. Heat 5 T oil in a frying pan, stir fry chicken until it turns white. Drain and set aside. Use the remaining oil to stir fry onion, bamboo shoots, celery and mushrooms. Add oyster sauce and salt. Add water if needed (I usually use less oil and I do add water to sort of steam the vegetables instead of frying them.) Cook until the vegetables become wilted but are still crisp. Add cornstarch paste. Stir until thickened. This is the filling. 3. Place 3 T filling in the egg roll wrapper an inch from the edge which is toward you. Fold the edge, then the right side and then the left side toward the center. Roll into a tight roll. Stick outer edge of skin to wrapper with flour paste "glue". 4. Heat the oil to 370 degrees. Deep fry the egg rolls until golden. Drain on paper towels. For the vegetables you may substitute: cabbage chinese cabbage (not bok choy) carrots broccoli bean sprouts This may be served over rice (omit cornstarch paste and add 1 cup chicken broth and 1 T cornstarch to make sauce.) FRUIT SAUCE 1 c. apricot preserves 1 c. applesauce 1/2 c apple cider vinegar 1/2 c brown sugar 2 cloves garlic 1/4 tsp red pepper powder (cayenne) 2 slices ginger root Mix all ingredients in a sauce pan and cook over medium heat. Stir until mixture boils. Reduce heat an dsimmer without lid for 15 minutes. Pick out giner root and garlic cloves and discard. PLUM SAUCE 1/4 c water 1/2 c plum jam 2 T brown sugar 2 T vinegar Mix all ingredients in a small saucepan. Brint to a boil and simmer for 2 minutes. MUSTARD SAUCE 2 T mustard powder 3 T cold water 1/8 tsp salt Mix all ingredients together and serve. I also have recipes for Stir-Fry Beef with Barbecue Sauce, Egg Roll Skins, Mar Far (Chinese cookies), Stir-Fried Cabbage with Brown Peppercorns, Cold Noodle Salad with Sesame Paste Sauce, Stir Fried Chicken Cheng-Tu style, Peking Hot and Sour Soup, Double Cooked Pork and Stir Fried Chicken with Mushrooms (Moo Goo Gai Pan) if anyone's interested. Pam

1. Typically you don't use rice noodles. Best is to use Asian noodles or make your own noodles. You add a little "edible alkali (potassium carbonates)" to the dough to get that special texture and flavor. 2. You will still need sesame oil. In your recipe, I would use one tea spoon sesame oil and three table spoons of peanut butter. Stir fry the peanut butter into the cooked noodles. dcarch

Hi Beverly - here is a recipe I've used often. I'll do my best to type it in here! SPICY SICHUAN NOODLES (DAN DAN MIAN) serves 4 as a main course "If you cannot find Asian noodles, linguine may be substituted. If you are using natural peanut butter or asian sesame paste that has a pourable rather than spreadable consistency, use only 1 cup of chicken stock. Also note that the amount of sauce will coat 1 pound of fresh noodles, but only 12 ounces of dried noodles, which bulk up during boiling." 8 ounces ground pork 3 T. soy sauce 2 T. dry sherry ground white pepper 2 T. oyster-flavored sauce 4 T. peanut butter or Asian sesame paste 1 T. rice vinegar 1 to 1 1/4 c. chicken stock (see notes above) 1 T. peanut oil 1 one-inch piece of fresh ginger, minced (approx. 1 T.) 6 medium cloves fresh garlic, minced (about 2 T.) 3/4 teaspoon red pepper flakes 1 T. Asian sesame oil 12 oz. dried Asian noodles or 1 lb. fresh Asian noodles (width between linguine and fettuccine or substitute 12 ounces linguine) 3 medium scallions, sliced thin (approx. 1/3 cup) 2 cups mung bean sprouts Combine pork, 1 T. soy sauce, sherry and pinch of white pepper in a small bowl - stir well with a fork and set aside while preparing other ingredients. Whisk together oyster-flavored sauce, remaining soy sauce, peanut butter or sesame paste, vinegar and another pinch of white pepper in medium bowl. Whisk in chicken stock and set aside. Bring 4 quarts water to boil in large stockpot over high heat. Meanwhile, heat a 12-inch skillet over high heat for about 2 minutes. Add peanut oil and swirl to coat pan bottom (I use a wok). Add pork and cook, scraping along pan bottom and breaking up pork into small pieces with wide metal or wooden spatula until pork is in small well-browned bits (about 5 minutes). Stir in ginger, garlic and red pepper flakes - cook until fragrant (about 1 minute). Add peanut butter/chicken stock mixture - bring to boil, whisking to combine, then reduce heat to medium-low and simmer to blend flavors, stirring occasionally, about 3 minutes. Stir in sesame oil. While sauce simmers, add noodles to boiling water and cook until tender (refer to package directions). Drain noodles, divide among individual bowls, ladle a portion of sauce over noodles - sprinkle with scallions and bean sprouts. Serve immediately. ___________________________________________________________ Hope this is what you were looking for! seagrass