the strange guy
I LOVE ALLAH YOUSE
Rib Eye.
It's cheap as shit, but also tough as an old arse.
You'll be pulling at it like you're trying to kill the poor thing again.
But there's lovely marbled fat on it, which makes for great barbecue material.
Here's a Korean marinade protip:
-Bash the shit out of it with a rolling pin
-Rub a teaspoon of sugar and a crushed kiwi into it
-Add a good splash of soy sauce, dark and light if you have it, but whatever you have is grand
-A good dose of pepper
-A good dose of garlic powder (99c in Lidl!)
-A few healthy splashes of sesame oil
Leave for two or three hours at room temperature, but no more!
Turn it over after an hour.
The kiwi is a top-secret meat tenderiser, any longer and the beef will start to get stringy.
Barbeque it to your liking and sprinkle a bit of salt over it.
I like to whack it on when the grill is hothothot and get little black burn marks on both sides.
When you're happy with it, lash it into a plate and cover it with tinfoil or whatever for a good 10 mins.
This redistributes the moisture from the centre to the dry bits outside and works for all cooked meats, bbq, roast, etc.
ET VOILA!
God's love on a plate, oozing blood and pure fucking taste.
Kiwi, who'da thunk it?
It's cheap as shit, but also tough as an old arse.
You'll be pulling at it like you're trying to kill the poor thing again.
But there's lovely marbled fat on it, which makes for great barbecue material.
Here's a Korean marinade protip:
-Bash the shit out of it with a rolling pin
-Rub a teaspoon of sugar and a crushed kiwi into it
-Add a good splash of soy sauce, dark and light if you have it, but whatever you have is grand
-A good dose of pepper
-A good dose of garlic powder (99c in Lidl!)
-A few healthy splashes of sesame oil
Leave for two or three hours at room temperature, but no more!
Turn it over after an hour.
The kiwi is a top-secret meat tenderiser, any longer and the beef will start to get stringy.
Barbeque it to your liking and sprinkle a bit of salt over it.
I like to whack it on when the grill is hothothot and get little black burn marks on both sides.
When you're happy with it, lash it into a plate and cover it with tinfoil or whatever for a good 10 mins.
This redistributes the moisture from the centre to the dry bits outside and works for all cooked meats, bbq, roast, etc.
ET VOILA!
God's love on a plate, oozing blood and pure fucking taste.
Kiwi, who'da thunk it?
