Talk of The Villages Florida - Rentals, Entertainment & More
Talk of The Villages Florida - Rentals, Entertainment & More
#16
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Chilli
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#17
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Stroganoff!
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#18
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#19
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Pineapple juice marinade will seriously tenderize your meat without any left over taste. Put the meat in a gallon freezer bag and add pineapple juice, put in refrigerator for 2 days. When ready, take meat out, rinse juice off with water and then you can grill it. If you already cut it into cubes, just braze all sides to give the meat good outside color the cook in a pressure cooker, or slow cooker if you don’t have a pressure cooker.
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#20
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Tough Meat
With any cut of meat, I always coat it with Kosher salt for 45 minutes for every inch thick it is. Rinse it off and then flip and coat the other side. Rinse and let stand at room temp for 30 minutes, season with freshly ground black pepper and grill away.
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#21
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Thanks to all for the suggestions. He doesn't like pot roast, so I am going to try the hamburger/turkey/onions in the grinder. He has a recipe for taco meat that he likes to make chili with. Love this forum.
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It's harder to hate close up. |
#22
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#23
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That cut of meat like so many is loaded with flavor but it is tough.
A few things that you can do: 1- my favorite because I have the tools is to do a low and slow smoke at about 225 on my pellet smoker. 2- it will braise well and again low and slow, you cannot rush it, the fibers need to break down. 3- my wife’s favorite is the Instapot of pressure cooker. This speeds the time and will yield great success. Use caution but if you take it out snd find it still tough put it back for 5 minutes. With any of these you can marinate, rub or season your your liking, but it has to be low temperature and slow cooking. Good eating! |
#24
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London broil is meant to be broiled or just a quick sear 4-5 minutes. It will not break down like roasts. If in chunks just sear then make goulash or tacos
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#25
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Thanks, AB.
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It's harder to hate close up. |
#26
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buy half as much weight as the beef weighs of pork (boneless chops or whatever) grind them up together and use it for meatloaf or burgers on the grille....the pork will provide sufficient 'fat' to make it tasty
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#27
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You just solved another problem. I have a pound of ground pork in the freezer that needs to be used.
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It's harder to hate close up. |
#28
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To tenderize any meat the solution is wet slow cooking. Obviously that is not grilling. |
#29
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Thaw it and marinate overnight.
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CJ1040 |
#30
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Put in pot raw, no browning. That meet is tough as shoe leather. If this doesn't make it tender, nothing will. I don't like wine in the marinade.
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