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Joined: November 14th, 2009


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October 5th, 2022

Crispy Garlic Crumb Steak from All Recipes

Terrific technique which I'm looking forward to trying with chicken and pork. I even overcooked the steaks to try and get enough color on the crumb coating, but the pounding out (and the coating) saved... read more >


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hipcook's Reviews


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Website: Serious Eats

www.seriouseats.com
 

11th August 2014

Smoked Lamb Barbacoa

Lamb shoulder is rubbed, smoked, braised, and then shredded for tacos. The time is paid off perfectly with flavorful lamb which just falls apart.

A few tips:

The recipe says to reduce the braising liquid "skimming off any excess fat." I sent mine through our gravy separator and removed 2/3rds of a cup. Glad I wasn't trying to skim it off.

The recipe calls for tomatillo salsa. We also tried it with red salsa; tomatillo was distinctly better.

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I used this as a marinade for beef, and it was a big hit. I agree with kaye16; it's a little too salty. (I fixed it by adding yogurt and lemon but next time I'll just use less salt.)

The only complaint my family had is that I didn't reserve any of the marinade to use as a sauce, which would have been really nice. (My wife pointed out that I should reserve before marinading rather than trust my ability to heat a yogurt-based sauce without it breaking... which points out that this is in "make again soon" territory.)

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