RE: [CH] Chile rub
skoot@bellsouth.net
Tue, 18 Nov 2003 23:16:21 -0500
Thanks to all, but...
>Flip once
Maybe, but even a 1-3/4# flank steak is about 1" thick at its center. Most
areas are much less.
I've found flipping every few minutes helps the juices center and gives a
good, even cook. My experience with something this thin is that 5 minutes on
a side ends up with jerky. Thicker cuts I absolutely agree. One flip max. I
flip flank carefully with 2 tongs - it is about the size of a legal size
page.
>Hotter grill
That puppy is as hot as it's gonna get. Gas grill, about 500 deg when meat
meets metal. She cannna do no mo, Cap'n!
>Oil meat/Oil grate
Doesn't seem to help. I always sop the grate with peanut oil once it's hot,
and this time I sprayed the meat as well.
I think the answer is a visit to the ol' cast iron skillet, but there again
the one I have (~12") won't accommodate a big flank steak. Maybe I'll look
around for a flat iron griddle.
Still hoping for a magic bullet, or for Santa to bring me a new grill.
Time for some 'spearimentin. Besides, the one I made for others wasn't
nearly hot enough. More de Arbol, less Ancho...
Todd
"I'm all for moderation, but sometimes it seems / moderation itself can be a
kind of extreme,"
Andrew Bird, former fiddler for the Squirrel Nut Zippers