Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About meReal name: Aaron
Location: Farwell, Michigan - near Clare (dead center of lower peninsula).
Occupation:
Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
If not cooking outdoors, I am cooking on the stovetop with my 14" carbon steel wok, 12" CI skillet, or in the oven with my two Lodge CI pizza pans, or two dutch ovens. I've also got a nifty Lodge carbon steel grill pan that rocks for veggies outdoors.
Thanks Huskee! Glad my cook of Meathead 's phenomenal London Broil Done Right recipe made the list! I've not been able to find decent beef to cook since that time.
For those of you who have not tried it - do it soon!
London broil is NOT a cut of meat. It is a cooking method and here is a modern recipe to make it properly with a simple marinade.
My wife and daughter still comment on how good that was. I think the fact I had to push the cook a day or two, leaving it in the marinade for about 48 hours, might have helped it turn out extra good. The marinade has an excellent flavor, and I will be using it again.
Just got the email on some "major mistake" re: the "Hot From the Pit" ZOOM complete with future dates. I have no idear what's going on, but I gotta say - That's a GREAT look for Clint. He's never looked better. (SMILE)
Just got the email on some "major mistake" re: the "Hot From the Pit" ZOOM complete with future dates. I have no idear what's going on, but I gotta say - That's a GREAT look for Clint. He's never looked better. (SMILE)
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