Re: [CH] Is this list still working?
Bill & Linda Moats (moats@valint.net)
Mon, 24 Nov 2003 23:24:02 -0800
Well heck, I'll kick it up a notch. We would like to take a vacation where
we could get the best variety of authentic Mexican food. Where would that
be? Chicago and Rick Bayless? Mexico City ? Albuquerque? Oaxaca? Somewhere
in Texas? Certainly not here in Milton-Freewater, Oregon. Let fly!
Ola!
----- Original Message -----
From: "TG" <skoot@bellsouth.net>
To: <Chile-Heads@globalgarden.com>
Sent: Monday, November 24, 2003 5:51 PM
Subject: RE: [CH] Is this list still working?
> Yeah, I was wondering myself. Seemed quiet.
>
> So I'll post the results of my "Chile Rub" experiment.
>
> Test subject - 2# Flank steak (rare find - most here are 1/5-1/75#). Less
> than 1" thick in the center.
>
> Test rub - ground toasted Anchos and de Arbols crushed with garlic, salt,
> cumin and oregano
>
> After rubbing and resting at room temp for about 1 hr (had to hurry - had
> Dolphins tix) cut it in half.
>
> A- One half flashed on both sides in hot cast iron skillet, then finished
> off on a gas grill about 450-500 deg (thaas all she got, Cap'n), carefully
> turning 3x - (each side down twice) about 8 more minutes.
>
> B- One half directly onto grill slathered with peanut oil (the grate, not
> the steak). Turn once for 5 min each side.
>
> Results:
>
> A- had a reasonable crust, somewhat more stayed on the steak than on the
> grill, but I turned it gently from below with one of those burger thingies
> with a spatula on one side and loop on the other. Evenly cooked through to
a
> med-rare.
>
> B- still left a lot of crust on the grill, but had a bit more than the
> original. Somewhat overcooked on the outside, undercooked at the center.
>
> Conclusion:
>
> Work on the rub. It seems too coarse and clumpy. Maybe some lime juice,
> maybe try the butter suggestion. Going to stay with the 3 flip method for
> meat this thin. Sorry purists. I'll use 'flip once and forget' for the
> thicker cut steaks.
>
> Thanks to all for the suggestions.
>
> Burp.
>
> Todd
>