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Meat and Mead

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Chevette Girl said:
Heh, here a london broil is a patty of ground meat, pork I think, sometimes with chopped onions or peppers mixed in, wrapped with a strip of fatty bacon and then that's wrapped with a 1 cm slice of a nice cut of steak, tied with string, maybe 2.5-3 cm thick and a little bigger around than a standard hamburger?
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Well just get to your local meat cutter and have him cut you an inch and a half thick top or bottom round steak that's gonna weigh just under two pounds. Dump that bad boy into a ziploc bag with my marinade the night before you wanna have it and let the wonders of chemistry go to work.

[edit] One other thing... don't bother squeezing your own lemons or substituting fresh onion or garlic... it actually comes out better with bottled lemon juice and garlic and onion powders.


I can't believe I ate the whollllle thing,

Joe
 
fatbloke said:
Funny really. What is routinely termed "BBQ" here, would just be described as "grilling" in the US.

I saw a foody type prog on the telly that said about "proper" bbqing and then promptly located and bought a smoker type cooker. Different make from mannye's one, but very similar looking.

Downside being that just too grill, I need the bloody sun to stay out for a couple of hours, but to smoke properly, start early and be prepared for a late dinner ;D

As with anything that's routinely done in "warmer climes" (English speaking ones at any rate), it can be a bit of a pain to find a reliable recipe to home make the "whatever" to a reasonable standard.

I'm gonna try for home produced BBQ sauce.

There's also a few places over here who do, what looks like, decent pre-mixed meat rub's as well - could make one myself, as we're not short of small Asian markets/grocers who do all the various spices and more at good prices and in bulk if need be...... I'm just lazy.

Hopefully mannye's meat came out Ok :p:rolleyes:;D

Just thinking actually......I suspect if I did a big batch of slow smoked meat, I just portion it up and chuck it in the freezer. I could just reheat it slowish, on the grill part.....

Hum ? now that has got me thinking..........
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actually if you can get your hands on one of those vacuum food savers, you can freeze smoked meats that come out almost as nice as freshly done!

And the meat is SPECTACULAR!
 
mannye said:
actually if you can get your hands on one of those vacuum food savers, you can freeze smoked meats that come out almost as nice as freshly done!

And the meat is SPECTACULAR!
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Yeah, got the vacuum bag sealer already, so thinking along those lines too.....

Just at the moment, apart from the usual stuff, you can't see the garden for building materials......
 
Manye, I am thinking maybe the JAOM might be better for afterwards while you are digesting. A better match would be a good strong elderberry mead or a blackberry mead, something nice and red to stand up to the tomatoe base and bark.

Have you met the new Dr. yet, he looks like he will be a good fit.

WVMJ

mannye said:
View attachment 935

That's 15 pounds of Boston Butt going into the Weber Smoky Mountain smoker. It will be ready in 15 hours or so. I think it's going to go very well with a nice cold mug of JAOM.
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WVMJack said:
Manye, I am thinking maybe the JAOM might be better for afterwards while you are digesting. A better match would be a good strong elderberry mead or a blackberry mead, something nice and red to stand up to the tomatoe base and bark.

Have you met the new Dr. yet, he looks like he will be a good fit.

WVMJ
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I guess I will find out tomorrow. We are having pulled pork sandwiches and mead for lunch. I have the last bottle of JAOM ready to go.

I am not with the Beeb anymore, so I won't get to meet the new guy unless I can get some friends to hook it up.

However, I think the new guy is going to make a great new doctor. Check out "The Thick Of It" on Hulu. He is great in it. Nice job of casting. (I think). I hope he brings back my favorite companion Pond. ( yes I know she's grown old and died with Rory,,whatever she is hot)
 
I was happy with their choice too. I loved David Tennant, it took my a few episode to get used to Matt Smith, but I'm excited about Capaldi, he's a good actor from what I've seen. I also like that they're going back to an older doctor.
Mannye, do you still have some mead to bring to the September FLAB meeting?
 
I do have some. The experimental Trappist ale yeast batch should also be ready and with any luck, the 5 gal batch of JAOM will clear by then. I also don't mind running to the store to pick up a few more.

All I am waiting for right now is the Christmas special with John Hurt!
 
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