Adam-
Thanks again for arranging the shelter for last night and the awesome chicken legs...
Mark
August Meeting
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ardfam at msn.com
August Meeting
Please change David Ard's e-mail address. We are now ardfam@msn.com (ardfam@msn.com)
Formerly ardfam@cedar-rapids.net (ardfam@cedar-rapids.net)
Formerly ardfam@cedar-rapids.net (ardfam@cedar-rapids.net)
Post generated using Mail2Forum (http://www.mail2forum.com)----- Original Message -----
From: Hopalicious (brew-meetings@cr-brew.net)
To: brew-meetings@cr-brew.net (brew-meetings@cr-brew.net)
Sent: Friday, August 18, 2006 7:47 AM
Subject: RE: August Meeting
Adam-
Thanks again for arranging the shelter for last night and the awesome chicken legs...
Mark
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Read this topic online here:
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Bumpus
August Meeting Minutes
Food was ate
Beer was drank
Larry was late
Fun was had
FIZZ was born
No food poisioning
No police
No fires or burns
Seriously - I hope to get meeting minutes and photos posted soon.
Mark the Minion Scribe
Beer was drank
Larry was late
Fun was had
FIZZ was born
No food poisioning
No police
No fires or burns
Seriously - I hope to get meeting minutes and photos posted soon.
Mark the Minion Scribe
Flank Steak Recipe
I got this from Cooks Ill:
Flank steaks smaller or larger than 2 pounds can be used, but adjust the amount of salt and pepper accordingly. We prefer flank steak cooked rare or medium-rare. If the steak is to retain its juices, it must be allowed to rest before being sliced. If using a gas grill, cook the steak over high heat, following the times in step 3, but keep the cover down. If the meat is significantly underdone when tested with a paring knife, turn off one burner and position the steak so that the thinner side is over the cool part of the grill and the thicker side is over the hot part of the grill.
Serves 4 to 6
For Marinade:
6 tablespoons vegetable oil
6 medium cloves garlic , minced or pressed through a garlic press (about 2 tablespoons)
2 medium scallions , minced (about 3 tablespoons)
1 canned chipotle chile in adobo sauce , minced (about 1 tablespoon)
1 medium jalapeño chile , minced (about 1 tablespoon)
For Steak:
1 flank steak (about 2 pounds), patted dry with paper towels
2 teaspoons kosher salt
1/4 teaspoon ground black pepper
For maximum tenderness, hold the knife at a 45-degree angle and slice the meat across the grain.
Beef Barbecue & Grilling
See Illustrations Below: Maximum Flavor in Minimum Time
1. Puree all marinade ingredients in blender until smooth, scraping down blender jar as needed.
2. Place steak on rimmed baking sheet or in large baking dish. Using dinner fork, prick steak about 20 times on each side. Rub both sides of steak evenly with salt and then with paste. Cover with plastic wrap and refrigerate at least 1 hour or up to 24 hours.
3. Using large chimney starter, ignite about 6 quarts (1 large chimney, or 2 1/2 pounds) charcoal briquettes and burn until covered with thin coating of light gray ash, about 20 minutes. Empty coals into grill; build two-level fire by arranging coals to cover one half of grill. Position grill grate over coals, cover grill, and heat grate for 5 minutes; scrape grate clean with grill brush. Grill is ready when coals are hot (you can hold your hand 5 inches above grate for just 2 seconds).
4. Using paper towels, wipe paste off steak; season both sides with pepper. Grill steak directly over coals until well browned, 4 to 6 minutes. Using tongs, flip steak; grill until second side is well browned, 3 to 4 minutes. Using paring knife, make small cut into thickest part of meat; if meat is slightly less done than desired, transfer steak to cutting board (meat will continue to cook as it rests). If steak is significantly underdone, position so that thinner side is over cool side of grill and thicker side is over hot side; continue to cook until thickest part is slightly less done than desired, then transfer steak to cutting board.
5. Loosely tent steak with foil; let rest 5 to 10 minutes. Using sharp chef's knife or carving knife, slice steak about 1/4 inch thick against grain and on bias. Serve immediately.
Flank steaks smaller or larger than 2 pounds can be used, but adjust the amount of salt and pepper accordingly. We prefer flank steak cooked rare or medium-rare. If the steak is to retain its juices, it must be allowed to rest before being sliced. If using a gas grill, cook the steak over high heat, following the times in step 3, but keep the cover down. If the meat is significantly underdone when tested with a paring knife, turn off one burner and position the steak so that the thinner side is over the cool part of the grill and the thicker side is over the hot part of the grill.
Serves 4 to 6
For Marinade:
6 tablespoons vegetable oil
6 medium cloves garlic , minced or pressed through a garlic press (about 2 tablespoons)
2 medium scallions , minced (about 3 tablespoons)
1 canned chipotle chile in adobo sauce , minced (about 1 tablespoon)
1 medium jalapeño chile , minced (about 1 tablespoon)
For Steak:
1 flank steak (about 2 pounds), patted dry with paper towels
2 teaspoons kosher salt
1/4 teaspoon ground black pepper
For maximum tenderness, hold the knife at a 45-degree angle and slice the meat across the grain.
Beef Barbecue & Grilling
See Illustrations Below: Maximum Flavor in Minimum Time
1. Puree all marinade ingredients in blender until smooth, scraping down blender jar as needed.
2. Place steak on rimmed baking sheet or in large baking dish. Using dinner fork, prick steak about 20 times on each side. Rub both sides of steak evenly with salt and then with paste. Cover with plastic wrap and refrigerate at least 1 hour or up to 24 hours.
3. Using large chimney starter, ignite about 6 quarts (1 large chimney, or 2 1/2 pounds) charcoal briquettes and burn until covered with thin coating of light gray ash, about 20 minutes. Empty coals into grill; build two-level fire by arranging coals to cover one half of grill. Position grill grate over coals, cover grill, and heat grate for 5 minutes; scrape grate clean with grill brush. Grill is ready when coals are hot (you can hold your hand 5 inches above grate for just 2 seconds).
4. Using paper towels, wipe paste off steak; season both sides with pepper. Grill steak directly over coals until well browned, 4 to 6 minutes. Using tongs, flip steak; grill until second side is well browned, 3 to 4 minutes. Using paring knife, make small cut into thickest part of meat; if meat is slightly less done than desired, transfer steak to cutting board (meat will continue to cook as it rests). If steak is significantly underdone, position so that thinner side is over cool side of grill and thicker side is over hot side; continue to cook until thickest part is slightly less done than desired, then transfer steak to cutting board.
5. Loosely tent steak with foil; let rest 5 to 10 minutes. Using sharp chef's knife or carving knife, slice steak about 1/4 inch thick against grain and on bias. Serve immediately.
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exdevildogcpl
- Posts: 40
- Joined: Mon Jan 30, 2006 4:20 pm
New Club Name
I didn't know that we were going to vote on a new club name last Thursday or I would have attended. I would not have voted for it, but at least my opinion would have been heard. (Personally I prefer CRUSHED). But I'm biased.
It doesn't sound like a lot of thought went into this. Or at least not a lot of discussion was made on the forum concerning this. Seems like this came all of a sudden because the last time we tried to change the name it got bogged down... and now it was unanimous!
Bob
It doesn't sound like a lot of thought went into this. Or at least not a lot of discussion was made on the forum concerning this. Seems like this came all of a sudden because the last time we tried to change the name it got bogged down... and now it was unanimous!
Bob