OT:What are you BBQ-ing this weekend???

[xcentrix]

I will start it off:

We are making Palomilla



and beer can chicken



next?


lol,

x

[portrush]

Frizzell if he doesn't count faster.

pr

[tenbeers]

portrush said:

Frizzell if he doesn't count faster.

pr

[Deleted]

CERTS

[Deleted]

Nueske's Bratwursts



www.nueskes.com/products/sausage/Applewood_Smoked_Bratwurst.cfm

[portrush]

xcentric, what is palomilla!

[xcentrix]

palomilla is:

Mention palomilla to a Cuban and his eyes will light with pleasure. Like so much grilled fare, palomilla (pronounced "pal-o-me-ya") is a poor man’s dish that has been elevated to gastronomic indulgence. The term refers to a thin, flavorful steak cut from the bottom round (la bola in Spanish). Because bottom round can be rather tough, the steak is cut thin (about the width of your baby finger) to make it seem more tender.

Like most Cuban meats, palomilla would traditionally be marinated in adobo (a cumin, lime, garlic marinade) before cooking. You can skip the marinating, basting the steak with adobo as it cooks.

If you can’t find steaks cut from the top butt, you could use shell steaks, or sirloin. The important thing is to cut the steaks thin (no more than 1/2 inch thick).

Serve with Grilled Polenta or Bahamian Peas and Rice.

FOR THE ADOBO:
4 cloves garlic
1 teaspoon salt, or more to taste
1/2 teaspoon cumin, ground
1/2 teaspoon black pepper, freshly ground, or more to taste
1/2 cup orange juice, sour or fresh lime juice
2 tablespoons olive oil
FOR THE STEAKS:
4 beef sirloin steaks, (each 6 to 8 ounces), cut 1/2 inch thick
2 onions, large, cut crosswise into 1/2-inch slices
2 tablespoons olive oil

1. Prepare the adobo. Combine the garlic, salt, cumin, and pepper in a mortar and grind to a paste with the pestle. Work in the lime juice and oil to a smooth paste. Alternatively, place all the ingredients in a blender and process to a smooth purée. Correct the seasoning, adding salt and pepper as necessary; the mixture should be highly seasoned.

2. Preheat the grill to high.

3. When ready to cook, oil the grill grate. Brush the onion slices with the oil and arrange on the hot grate. Brush the steaks with the adobo mixture and place on the hot grate with the onion (see Note). Grill the steaks to taste, 2 to 3 minutes per side for medium-rare, basting with the adobo and rotating 90 degrees after 1 minute to create an attractive crosshatch of grill marks. Always use tongs when moving or turning the steak. Grill the onions until nicely charred, 3 to 4 minutes per side, seasoning with salt and pepper.

4. Transfer the steaks to plates or a platter and brush one final time with the adobo. Let stand for 3 minutes, then serve with the grilled onions on the side.

Serves 4

lol,

x

[portrush]

Sounds great. Um, excentric...directions to your house please!

pr

[xcentrix]

Brig,

Dang those brats look good!

Aplewood smoked too.

Wash 'em down with a stein or 2 of:

brigantine said:

Nueske's Bratwursts



www.nueskes.com/products/sausage/Applewood_Smoked_Bratwurst.cfm

[tramp]

portrush said:

Frizzell if he doesn't count faster.

pr

.. nothing.. but i go with port..

[xtremeriches]

I'm barbacuing SHORTS or at least their money I hope. Come on PR!!!

[starfire1]

Exactly - are you cuban? I am

xcentrix said:

palomilla is:

Mention palomilla to a Cuban and his eyes will light with pleasure. Like so much grilled fare, palomilla (pronounced "pal-o-me-ya") is a poor man’s dish that has been elevated to gastronomic indulgence. The term refers to a thin, flavorful steak cut from the bottom round (la bola in Spanish). Because bottom round can be rather tough, the steak is cut thin (about the width of your baby finger) to make it seem more tender.

Like most Cuban meats, palomilla would traditionally be marinated in adobo (a cumin, lime, garlic marinade) before cooking. You can skip the marinating, basting the steak with adobo as it cooks.

If you can’t find steaks cut from the top butt, you could use shell steaks, or sirloin. The important thing is to cut the steaks thin (no more than 1/2 inch thick).

Serve with Grilled Polenta or Bahamian Peas and Rice.

FOR THE ADOBO:
4 cloves garlic
1 teaspoon salt, or more to taste
1/2 teaspoon cumin, ground
1/2 teaspoon black pepper, freshly ground, or more to taste
1/2 cup orange juice, sour or fresh lime juice
2 tablespoons olive oil
FOR THE STEAKS:
4 beef sirloin steaks, (each 6 to 8 ounces), cut 1/2 inch thick
2 onions, large, cut crosswise into 1/2-inch slices
2 tablespoons olive oil

1. Prepare the adobo. Combine the garlic, salt, cumin, and pepper in a mortar and grind to a paste with the pestle. Work in the lime juice and oil to a smooth paste. Alternatively, place all the ingredients in a blender and process to a smooth purée. Correct the seasoning, adding salt and pepper as necessary; the mixture should be highly seasoned.

2. Preheat the grill to high.

3. When ready to cook, oil the grill grate. Brush the onion slices with the oil and arrange on the hot grate. Brush the steaks with the adobo mixture and place on the hot grate with the onion (see Note). Grill the steaks to taste, 2 to 3 minutes per side for medium-rare, basting with the adobo and rotating 90 degrees after 1 minute to create an attractive crosshatch of grill marks. Always use tongs when moving or turning the steak. Grill the onions until nicely charred, 3 to 4 minutes per side, seasoning with salt and pepper.

4. Transfer the steaks to plates or a platter and brush one final time with the adobo. Let stand for 3 minutes, then serve with the grilled onions on the side.

Serves 4

lol,

x

[racer]

nothing -- it's the only thing I can afford

[digby]

CROW

[gtajim]

I love my Brinkmann charcoal grill!

I will BBQ everything!

[starfire1]

Now why would you eat crow?

digby said:

CROW

[xcentrix]

Hey StarFire1,

Not Cuban, but I do like good food!

lol,

x

[digby]

starfire1 said:

Now why would you eat crow?

digby said:

CROW

I won't be eating it. I'll be serving it. A few select fellows that have been, let's say, a "Little" negative.

All I am waiting for is that money PR and the charcoal is lit.

[starfire1]

digby said:

starfire1 said:

Now why would you eat crow?

I won't be eating it. I'll be serving it. A few select fellows that have been, let's say, a "Little" negative.

All I am waiting for is that money PR and the charcoal is lit.

[St1ck]

my worthless certs... :-P