Re: [CH] Chile rub
Firehouse16 (Firehouse16@kissalive.com)
Tue, 18 Nov 2003 18:25:14 -0800
I BBQ'd a flank steak myself last night, but I used a teriyaki combo
marinade (Soy-Vay Island Teriyaki, Soy-Vay Veri Veri Teriyaki and Kikkoman
Garlic Teriyaki). I used a hot grill, sprayed the meat with Pam before
throwing on, it got crusty without burning too much. When I dry rub I also
spray the meat not the grill and it seems to work, it's a little trick I
think I picked up from some TV chef.
Dave
Visit my food and wine links page at:
http://www.rush-signals.com/wine/wine.html
> Coming out of lurking myself to see if I can help you out. I too love a
> steak with a good crust. Your problem could be you are turning it too
> soon/too often. You must leave the meat over the coals without turning
long
> enough for the crust to form. Frequent turning allows the juices to flow
and
> wash away the good stuff.
> I am sure there is someone else here who knows what I am talking about and
> can put it in better terms but I hope that this is helpful.
>
> Yvonne
> another long time lurker without thoughts of unsubscribing
>
> ----- Original Message -----
> From: <skoot@bellsouth.net>
> To: <chile-heads@globalgarden.com>
> Sent: Tuesday, November 18, 2003 7:30 PM
> Subject: [CH] Chile rub
>
>
> > So I make my Ancho Grilled Flank Steak for a folk house-concert Saturday
> > night, and as usual most of the yummy seasoning got left on the grill.
> >
> > The 'rub' is ground toasted Anchos and de Arbols crushed with fresh
> garlic,
> > a few T of kosher salt, some oregano and cumin. Rub all over a flank
> steak,
> > back in the fridge for a few hours, then grill on high for 10 minutes,
> > flipping every 2 1/2. Slice thinly across the grain and drool
> > uncontrollably. For a real treat serve with fresh Tomato Jam or a
Chutney.
> > [Sat. night was the Tomato Jam, and although the steak is long gone I'm
> > still spreading the jam on anything edible I can find. Sweet but with a
> bite
> > from lots of ginger, cinnamon and garlic.]
> >
> > Great result, but the rub ends up staying on the grill rather than the
> meat.
> > Any suggestions on ending up with a crusty steak instead of a crusty
> grill?
> >
> > I'm thinking about a quick searing in a really hot pan before the grill
to
> > toughen it (the coating) up. I don't want to grill on foil. No amount of
> > lube on the grill helps. Thinking about one of those cages made for
> grilling
> > fish filets, but the flank steak is big and there should be a better
way.
> > Besides, I want a crust, not baked garlic.
> >
> > Suggestions? I want a result something like a crusty blackened fish or
> > steak.
> >
> > Todd
> > A long-time lurker without ANY thoughts of unsubscribing.
> >
> >
> >
>
>
>