Then again, the grill and chimney were $40 of that total:
So I figured I should COOK somethin' on it, straight off the truck
Experiment; I somewhat followed this Baltimore Pit Beef With Tiger Sauce recipe, a link I stumbled upon via
@1buckie :
http://www.food.com/recipe/baltimore-pit-beef-with-tiger-sauce-501727#activity-feedThe idea was to merely cook the meat quickly over high, direct heat for a few minutes per side, remove when somewhere between 95-110 degrees, and then "tent" it for 30 minutes or so to finish.
It wasn't a roast of course, but a slice about 1" or 1.5" thick:
And after tenting/resting/finishing:
Yeah, so not cooked enough, right? I mean, looks pale, and that's not fluorescent lighting.
And thus, tender, juicy ... chewy ... no longer warm enough in my opinion.
There was a suggestion of a faux cambrio etc.for next time. Duly noted. Also, I could have cooked it longer.
3 out of 4 of us deemed it OK, and this is NOT a rare or medium rare crowd. The other zapped his plate for 30 seconds in the microwave and
shazam, done. Wasn't overcooked or tough. Success. Will heat up great! Success. A new grill to mod. Success. This meat is like $5/lb here, not much different than ground beef, and more fun to play with.