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Post by csmullen on Oct 10, 2006 16:24:03 GMT -5
I'm at a dead end, here. My mother used to make these... things... out of some cut of beef; it was a strip of meat about about 1-1/2 - 2" tall, 1/2-3/4" thick, and 8" long or so. She would tightly coil it up like one of those giant lollys (about 4" across) and stick a 1/4" thick/6" long skewer through it, dust it with pepper, garlic and onion and throw it under the broiler for a few minutes per side, then serve them up. Mom passed away many years ago, none of my siblings have a clue what cut of meat she used, and every ha-ha butcher I've asked has given me the deer-in-headlights look before muttering, "Gee, I dunno" and going away for "more help" (and never returning).
I can find the skewers (they sell them as hair sticks, lol), but have no idea what cut of meat I need to work with! Can you help?
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Post by BBQ Butcher on Oct 11, 2006 4:57:38 GMT -5
I'm at a dead end, here. My mother used to make these... things... out of some cut of beef; it was a strip of meat about about 1-1/2 - 2" tall, 1/2-3/4" thick, and 8" long or so. She would tightly coil it up like one of those giant lollys (about 4" across) and stick a 1/4" thick/6" long skewer through it, dust it with pepper, garlic and onion and throw it under the broiler for a few minutes per side, then serve them up. Mom passed away many years ago, none of my siblings have a clue what cut of meat she used, and every ha-ha butcher I've asked has given me the deer-in-headlights look before muttering, "Gee, I dunno" and going away for "more help" (and never returning). I can find the skewers (they sell them as hair sticks, lol), but have no idea what cut of meat I need to work with! Can you help? There are any number of cuts of beef that will work, but I'll guess that your Mom used either Sirloin Steak or Top Round (London Broil). The Sirloin Steak can be cut into strips and used as is. The Top Round is best if marinated for a while to tenderize it. You could substitute Skirt Steak and Flap Meat as well, but both should be marinated first.
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