Posted on 07/30/2008 8:31:53 PM PDT by Bear_Slayer
OK so here is the deal.
I cooked that London Broil in my electric oven with it set to "broil."
I put the rack on the 2nd highest shelf.
It was basted with olive oil, salt, & peper.
I drove a fork through it repeatedly, just because it felt good, and I thought it might make it more tender.
I cooked it 7 minutes each side.
THE RESULTS:
It was dry and boring, and I almost choked on it. I should have given to the one poster who said that London Broils are dangerous and he/she would dispose of it.
I should have cheerios instead.
Flank steak is fajita meat, no where near the rump.
Just goes to show you how far language, and proper butchering, have been debased, eh?
Texan au jus = beef + beef bullion cubes heated up with water and/or whiskey plus what's-this-here (Worchestershire, strangely pronounced 'Wooshtsher').
Around Pittsburgh, London Broil is top round steak and costs about half as much as flank steak.
Don’t believe everything you read at wikidpedia.
I can remember back in the day flank steak or fajita meat was the cheapest cut of the cow, but, with mexican restaurants popping up everywhere it has become expensive.
I stay away from those cuts. I prefer the chuck roast...in the crockpot on low for 6-8 hours. You can’t mess that up.
You'll find a very high degree of regionality in cuts of meat. For instance, what precisely is a 'pork steak'? This is a huge BBQ item in St Louis, but what cut is it? I had to learn that the hard way, when a butcher in New Haven CT had no idea.
Sub kiwi for papaya and I’m with ya!
I’m certain you’re quite right as to that. Pls see my comment in post #68, though.
Like chicken wings
I cook it in a pressure cooker or crock pot, add some au jus and make french dip sandwiches with it.
It can also make yummy tacos & enchiladas, or you can even do mashed taters & gravy & serve it like a roast.
That’s what ageing is, start of the rot !! Good for tasty steaks.
The old rule of thumb for ageing pheasant etc was to hang until it drops off the hook of its own accord. Yuk !
I’ve had London Broil in a restaurant some years ago in Houston, it had a salt-like crust on it and was med rare, it was pretty good too.
A pork steak is cut out of the shoulder, better known as a picnic or a butt roast. Same as country style ribs, not ribs at all.
No kiddin, legs and thighs are cheap, wings and breast, forgetaboutit.
Yea, what about chicken wings. How the heck (why) did they get so expensive?
I have cooked flank and top round and brisket and chuck. Marinate in zesty italian dressing. Sear the outside (except for brisket) while leaving the inside medium rare and cut thin across the grain. Cheap chuck done properly is as good as filet mignon
The 'picnics', btw, come a little further down the back; they're one 'cut' behind the shoulder. Wanna have some fun? Ask a random citizen where the 'butt' cut of the hog is? Heh heh heh...
BTW, I've never known the difference between a 'Boston butt' and a shoulder butt. What the devil is it?
Thank hooters and chilli’s!
Works for me, mate. Given the price of ‘London Broil’ (no matter WHERE they cut it out of the cow, I’m liking various chuck cuts more and more these days!
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