This year, it seems to be either rain or cold weather at the old boat yard.
Even had a tornado touch down in SoCal.
The weather has been strictly wierd.
The sun was shining today but the wind coming in off the ocean was cold,
so no work at the old boat yard today.
Picked up a London Broil at the supermarket, but no way did I want to
screw around using a grill.
The following is one of my alternate London Broil cooking methods.
Cut the meat in 3/8" slabs, then cut the slabs into 3/8"x3/8"x1-1/2" pieces.
Prepared a marinade as follows:
1 Cup, Olive Oil
1 Cup, 2 Buck Chuck, Red Wine
1 Cup, Soy Sauce.
Marinate the meat overnight minimum, 2 days are better, then cook as
follows:
Using a cast iron Dutch oven with 1/4" hot olive oil in bottom, brown
small batches of the meat, removing the browned meat bowl.
2 Large, Onions, cleaned and sliced, then held for further use.
When meat has all been browned, add onions and saute.
2 Cans, sliced mushrooms.
Add mushrooms to pot when onions are clear for about 5 minutes, stirring
frequently.
Return meat to pot and stir, then add remaining marinate, stir, then
cover and steam for about 5 minutes.
Turn off heat and let rest for about 5 more minutes.
To Serve:
Spoon mixture over open faced Hoagy bun including some Aus Jus gravy
from the pot, then cover with shredded mozarella cheese.
Nuke sandwich in microwave for about 30 seconds or until cheese is melted.
Screw the carbs and whatever else the diet gurus wring their hands about.
ENJOY.
Lew
.
H Lew,
Sounds great. Haven't had an LB for some time.
I think the marinade I use has beer, oil and soy as
the main ingredients.
I usually try to marinate 8 hours+. Get the
grill red hot and sear it for a couple minutes
on both sides. Slice thin.
Hmmmm...beef....
I'm going to try your method next.
Lou
In article <[email protected]>, Lew
Hodgett <[email protected]> wrote:
> This year, it seems to be either rain or cold weather at the old boat yard.
>
> Even had a tornado touch down in SoCal.
>
> The weather has been strictly wierd.
>
> The sun was shining today but the wind coming in off the ocean was cold,
> so no work at the old boat yard today.
>
> Picked up a London Broil at the supermarket, but no way did I want to
> screw around using a grill.
>
> The following is one of my alternate London Broil cooking methods.
>
> Cut the meat in 3/8" slabs, then cut the slabs into 3/8"x3/8"x1-1/2" pieces.
>
> Prepared a marinade as follows:
>
> 1 Cup, Olive Oil
> 1 Cup, 2 Buck Chuck, Red Wine
> 1 Cup, Soy Sauce.
>
> Marinate the meat overnight minimum, 2 days are better, then cook as
> follows:
>
> Using a cast iron Dutch oven with 1/4" hot olive oil in bottom, brown
> small batches of the meat, removing the browned meat bowl.
>
> 2 Large, Onions, cleaned and sliced, then held for further use.
>
> When meat has all been browned, add onions and saute.
>
> 2 Cans, sliced mushrooms.
>
> Add mushrooms to pot when onions are clear for about 5 minutes, stirring
> frequently.
>
> Return meat to pot and stir, then add remaining marinate, stir, then
> cover and steam for about 5 minutes.
>
> Turn off heat and let rest for about 5 more minutes.
>
> To Serve:
>
> Spoon mixture over open faced Hoagy bun including some Aus Jus gravy
> from the pot, then cover with shredded mozarella cheese.
>
> Nuke sandwich in microwave for about 30 seconds or until cheese is melted.
>
> Screw the carbs and whatever else the diet gurus wring their hands about.
>
> ENJOY.
>
> Lew
>
>
> .
NorthIdahoWWer wrote:
> Do you use a tape measure or calipers to layout the meat cutlist? ;-)
Neither one of course. It's a trick question, right? That's what
fences and indexing jigs are for. Sheesh!
Dave in Fairfax
--
Dave Leader
reply-to doesn't work
use:
daveldr at att dot net
American Association of Woodturners
http://www.woodturner.org
Capital Area Woodturners
http://www.capwoodturners.org/
PATINA
http://www.Patinatools.org/
Lew Hodgett wrote:
Snip
>
> Spoon mixture over open faced Hoagy bun including some Aus Jus gravy
> from the pot, then cover with shredded mozarella cheese.
>
Is Aus Jus french for Aw Shucks!?
--
Gerald Ross
Cochran, GA
Football is to higher education what
bullfighting is to agriculture.
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Lew -
Y'know.... I just got one of them newfangled black saws, SawSnort or
something - my eyes aren't the best anymore... but damn if it'll cut LB
worth a darn. It kinda "tenderizes" the edges, just a leeedle.... and then
BOOM - the blade dissapears - just like there's some sort of Union for
sawblades. I'm even using a BRAND NEW Forrest Meatcutter II blade, with
their special "What's for Dinner" ATB blade profile. Go figger....
Just as well - all the "aw shucks" gravy is making the top of the saw mighty
slippery. I almost tipped my second Bloody Mary off the edge. What this
saw needs is a cupholder!
Maybe I'll just microwave some hot dogs...
John Moorhead
"J.B. Bobbitt" <[email protected]> wrote in
news:[email protected]:
> Just FYI for the wreck: there's a BBQ newsgroup "alt.food.barbecue"
> that's got a LOT of great information (don't confuse it w/
> "alt.pets.barbecue"; that's a WHOLE different topic). There's a fair
> bit of crossover between the wreck and the bbq group.
>
> -jbb
>
It's funny how some addictions/hobbies run in pairs, no?
Patriarch,
planning on burgers for 10 this evening...
Just FYI for the wreck: there's a BBQ newsgroup "alt.food.barbecue" that's
got a LOT of great information (don't confuse it w/ "alt.pets.barbecue";
that's a WHOLE different topic). There's a fair bit of crossover between
the wreck and the bbq group.
-jbb
"Lew Hodgett" <[email protected]> wrote in message
news:[email protected]...
> This year, it seems to be either rain or cold weather at the old boat
> yard.
>
> Even had a tornado touch down in SoCal.
>
> The weather has been strictly wierd.
>
> The sun was shining today but the wind coming in off the ocean was cold,
> so no work at the old boat yard today.
>
> Picked up a London Broil at the supermarket, but no way did I want to
> screw around using a grill.
>
> The following is one of my alternate London Broil cooking methods.
>
> Cut the meat in 3/8" slabs, then cut the slabs into 3/8"x3/8"x1-1/2"
> pieces.
>
> Prepared a marinade as follows:
>
> 1 Cup, Olive Oil
> 1 Cup, 2 Buck Chuck, Red Wine
> 1 Cup, Soy Sauce.
>
> Marinate the meat overnight minimum, 2 days are better, then cook as
> follows:
>
> Using a cast iron Dutch oven with 1/4" hot olive oil in bottom, brown
> small batches of the meat, removing the browned meat bowl.
>
> 2 Large, Onions, cleaned and sliced, then held for further use.
>
> When meat has all been browned, add onions and saute.
>
> 2 Cans, sliced mushrooms.
>
> Add mushrooms to pot when onions are clear for about 5 minutes, stirring
> frequently.
>
> Return meat to pot and stir, then add remaining marinate, stir, then cover
> and steam for about 5 minutes.
>
> Turn off heat and let rest for about 5 more minutes.
>
> To Serve:
>
> Spoon mixture over open faced Hoagy bun including some Aus Jus gravy from
> the pot, then cover with shredded mozarella cheese.
>
> Nuke sandwich in microwave for about 30 seconds or until cheese is melted.
>
> Screw the carbs and whatever else the diet gurus wring their hands about.
>
> ENJOY.
>
> Lew
>
>
> .
"Gerald Ross" <[email protected]> wrote in message
news:[email protected]...
> Lew Hodgett wrote:
> Snip
> >
> > Spoon mixture over open faced Hoagy bun including some Aus Jus gravy
> > from the pot, then cover with shredded mozarella cheese.
> >
>
> Is Aus Jus french for Aw Shucks!?
>
Nah, fer you denizens below the Mason-Dixon line, it's "pot likker".
--
Nahmie
Those on the cutting edge bleed a lot.