Portasaurus I need your help.

[radditsu]

Portasaurus,

You wonderful connasuier of meat. You Baron of Bernaise...You Fountain of Wayne.


I have tried....and alas failed to cook a London Broil on two seperate occasions. My friend, I do not wish to ruin any more meat in my attempts to perfect this cuts particular cooking piccadillos. Do you have any advice for me...or any other mid tier culinary-linguists?( teehee)

[Tiggles]

Are you marinating it first?

[radditsu]

Originally Posted by Tiggles [You must be logged in to view images. Log in or Register.]

Are you marinating it first?

I dont soak it. I crust it with salt and pepper and whatever rub spice selection tickles my fancy. I used a savory blend i got for christmas this year. It just seems so uneven. Ill get a bite of bland. the meat doesnt want to seem to cook evenly. I am not interested in a heavy sauce or bbq type maranaide. I was doing it on a flatiron grithat makes most over things terrific and even. I have cooked much thicker cuts no problem.

[radditsu]

Grill that*


Please tiggles I am not a pleb

[Portasaurus]

Sounds to me like you forgot to use Jug of Sauces.

[radditsu]

Originally Posted by Portasaurus [You must be logged in to view images. Log in or Register.]

Sounds to me like you forgot to use Jug of Sauces.

Do you have a jug o sauces recipie? Or do you just buy it from the shopkeeper?

I can check eqtraders i guess. I really thought you would be a wizened expert on the subject

[Portasaurus]

By the way - and this is probably the most common mistake I see - you have to use a WHOLE jug on each steak or else it doesn't come out right.

It looks like a lot at first, but don't worry, it will cook down.

[radditsu]

Originally Posted by RIP The Jacka [You must be logged in to view images. Log in or Register.]

a1 sauce

You ruin life sir.

[Bardalicious]

First off, if you're rubbing and grilling, it's not a "London Broil". Perhaps you bought it from the butcher or store labeled as such, perhaps not. If you have, they've likely just sold you a plain old flank steak.

Typically the name refers to a flank steak that has been marinated and grilled or broiled. The act of marination is key as it tenderizes this otherwise rather tough cut of meat.

Google is your friend for finding specific recipes. Good luck!

[radditsu]

Originally Posted by Bardalicious [You must be logged in to view images. Log in or Register.]

First off, if you're rubbing and grilling, it's not a "London Broil". Perhaps you bought it from the butcher or store labeled as such, perhaps not. If you have, they've likely just sold you a plain old flank steak.

Typically the name refers to a flank steak that has been marinated and grilled or broiled. The act of marination is key as it tenderizes this otherwise rather tough cut of meat.

Google is your friend for finding specific recipes. Good luck!

Flank Steak is a tad thinner cut at the market I shop. I Realize its just what they labeled the cut. I was using thicker steak techniques i use for others. And fuck your google comment. Its called embracing tbe community you retard. Port is the foremost steak expert in norrath. I just wanted to pic his brain.


Please continue to ruin fun.