Watching BBQ University the other day I saw a marinade made with hoisin sauce that sounded pretty good (search for Chinatown Ribs on the BBQU site). Of course, being who I am I didn't look up the actual recipe but went off memory. I used about 3/4 jar of hoisin sauce, some soy sauce, chopped green onions, crushed garlic, light brown sugar, and fresh ground black pepper. I missed a few ingredients so definately look up the recipe on the site. I cut the rib rack into three pieces and put them into a plastic bag along with the marinade to sit overnight.
This evening I started the grill and put the rib pieces off to one side for what is called indirect cooking. Every once in a while I lit the burner under the ribs at a low setting to help them along.
When the ribs were just about done I also plopped a London broil over the lit burner.
Unfortunately, I never thought of taking any pictures of all this until Fayme reminded me just before I sat down to eat. So we've only got one picture of some ribs and sliced London broil on my plate.
That little bowl of purple things is pickled onions. I've wanted to try those ever since I saw them served on Mexico, One plate at a Time. They were great. Again, I didn't find that particular recipe but did a quick Google search for one that sounded good. And, of course, now I can't find that one to link to... damnit.
The ribs were really good and we'll definately have those again. But I'm still struggling on London broil. I know I undercooked it a bit but I always seem to have tenderness issues with this cut. Although, it makes great beef jerkey. I really need to look into cooking this cut better, it's a great value when it's on sale.
Happy cooking!
2 comments:
London Broil is a tough piece of meat to cook, no pun intended. When I BBQ it I do it on an indirect heat slow cooking it about 5 to 7 min a side, until it is at the your taste (well for me). Also you need to keep the lid closed to keep some of the moisture in and if you have a small pan with some bear near the coals it will boil off adding flavor and moisture to the meat above. Then you cut across the grain and that should work great.
Thanks, Garith. I'll have to give that a try.
I tossed the rest of the London broil chunks into a chili I've got in the oven today. I got some pork stew meat on sale at Sam's Club and that will make the balance of the chili. I still need to go over to the grocery store to get a bunch of chilis for the chili. Hopefully, I won't make it too hot for Fayme to eat.
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