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.
They got very popular. I will be at the Buffalo wing festival in Buffalo Labor Day weekend. I hope I am selected to compete for best sauce. Mine is Southern Comfort based.
Does Kiwi tenderize meat, too? Do tell! I love Kiwi fruit.
Large, tough pieces of beef are difficult for the beginner to pull off, and if you know of a new marinating innovation involving Kiwi, we’re all ears.
My daughters drown it in A-1!
A butt is the shoulder, thats all it is, plain and simple. When you take a front leg off a hog there is no joint, it’s a blade with nothing but muscle support.below the “elbow” is the shank, above the butt, together a picnic.
Yup! Turn it with tongs!
You could, in theory, make a very fine marinade out of (guessing) the juice of 4 kiwis and 4 llmes, with a little salt, and pepper to taste. Might want to add a bit of sugar or honey (honey is fantastic in a marinade, btw).
Great looking catfish on your ‘about’ page!
2 kiwis
1 large garlic (peel cloves)
1/2 cup extra virgin olive oil
1/2 cup cider vinegar
Squish the juice out of the kiwis and add all to a food processor. Poke copious amount of holes in meat. Add mixture to meat and refrig overnite in ziploc bag. BBQ as usual.
Works on cheapest cuts.
Nonetheless, there is still a cut, quoted in the cash mkt every day, called ‘’Boston butt’’. Not the same as ‘’butt’’ or ‘’picnics’’, because they’re quoted separately. I’m just wondering what the heck a ‘Boston butt’ cut is.
1 1/2 Pounds steak
1 Tsp. brown sugar
1/4 Cup bourbon
2 Tbsp. soysauce
2 Tbsps. water
1 Garlic Clove — crushed
Mix all ingredients together, place in ziplock bag and marinate steak 4 hours or over night.
Grill to desired doneness. This recipe is good with any cut of steak you like. I have used London Broil, cook to rare or med rare, slice thinly across grain.
Don’t poke holes in it while cooking.
Don’t put any olive oil on it.
wait until after its done cooking and out of the oven to salt or pepper it.
Check on it a couple times. If its a thick cut, turn it more often (instead of 2 flips, make it 4) to keep the surface from burning or drying out too much
Cut into the edge to see how red it is on the inside. Remove immediatly when its done. Then season it the way you’ll like.
Kiwi marinade... can’t wait to try it.
Someone mentioned upthread Chuck steaks, which IMO, have a very distinct, satisfying flavor compared to the ribeyes, T-bones and Strips.
I’ve found a well-marinated chuck roast is better than 3X more expensive cuts. Twenty years ago as a teen I made this roast with a covered pyrex set using the oven as a slow-cooker and have neve been able to recreate whatever I did that day.
Chuck usually has a bit more fat in it (except for those poor grass-fed critters), which naturally makes it more savoury.
Save some for me, m'friend! ...and FReegards!
Cooking on the grill is the best - just 4 minutes on each side if you like it still moo'ing.
Enjoy!
I've seen articles recently about this. Some people leave the steak uncovered in the fridge for days, until it looks like an old boot. Others cover the steak completely in dry salt and leave it open in the fridge. Supposedly it gives you that real steak-house taste.
-ccm
Cross rib roast, rare and juicy, thanks!
-ccm
I did leave a step out - after you take it from the fridge, and before you grill the beast, rinse it off real good with lukewarm water from the tap and pat it dry with a paper towel.
Then, salt ‘n pepper and garlic powder it to taste. Make sure the coals are HOT! This is primarily for a piece of meat you will eat well done. I don’t recommend it for the times I want a steak that is rare.
My all time favorite meat tenderizers are pineapple or Korean pear. YUM!
I discovered a tip for steaks that works wonders with steaks. There is science behind it, but I won’t bore you with protein breakdown and such.
Preheat your oven to 275. Salt and pepper (and anything else you like that is dry, garlic, etc) both sides, and place in the oven for 20-25 minutes. Check internal temperature - you are aiming for between 90-95 degrees.
Once you hit that, pan fry it in a little corn oil (medium heat). 2-3 minutes per side. cover the pan while frying to keep splatter controlled.
You will end up with a very little grey meat arond the edges, and a lot of succulent, juicy meat on the inside.
You can use the meat juices to make an au jus sauce. Add some butter and red wine to it and let the alcohol cook off. If you have some mushrooms around you can put them in there too.
Tip from America’s Test Kitchen. Awesome steaks since I have discovered this. You will not get tough dry shoe leather steaks. Basically the oven gets the internal temp up closer to the outside of the steak, and it also pulls moisture off the outside of the steak, so that when you fry it, the inside and the outside cook more together, and you need less time searing so you don’t get a deep layer of overcooked, grey, rubbery meat.
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