Giant had a buy one get one on london broil roasts. any suggestions on what to do with em? would love to make something fun for the game tomorrow

CalvinBall wrote:Giant had a buy one get one on london broil roasts. any suggestions on what to do with em? would love to make something fun for the game tomorrow

tough cut of meat (why it's so cheap)
the main thing is to marinate them, grill them (best at medium rare), and slice them the correct way (against the grain) so it isn't so chewy

not exactly "fun"

Use a meat thermometer if you have one. Can get very tough very fast.

JUburton wrote:Use a meat thermometer if you have one. Can get very tough very fast.

ding ding ding!

correct answer

a good instant read thermometer is a must

The Crimson Cyclone wrote:

JUburton wrote:Use a meat thermometer if you have one. Can get very tough very fast.

ding ding ding!

correct answer

a good instant read thermometer is a must

My personal preference is a Javelin.

lethal wrote:

The Crimson Cyclone wrote:

JUburton wrote:Use a meat thermometer if you have one. Can get very tough very fast.

ding ding ding!

correct answer

a good instant read thermometer is a must

My personal preference is a Javelin.

I got a Thermapen for christmas a couple years ago and it's been a game changer. Even left it out in the rain a couple times and it's still perfect.

The Crimson Cyclone wrote:

CalvinBall wrote:Giant had a buy one get one on london broil roasts. any suggestions on what to do with em? would love to make something fun for the game tomorrow

tough cut of meat (why it's so cheap)
the main thing is to marinate them, grill them (best at medium rare), and slice them the correct way (against the grain) so it isn't so chewy

not exactly "fun"

Yah. Was thinking maybe sliders or something with it. Idk.

coworker went Goose hunting this past weekend and got his quota. brought some fresh breasts in for me on tuesday and i cooked them last night. pretty fucking weird protein.

didn't really know what to do with it TBH so i just did a teriyaki marinade. The raw breasts look like an organ and its disturbing. The cooked meat was actually pretty good. Taste/Texture/Appearance is basically london broil. I'd guess any london broil recipe would work with the breast tbh. I seared them on a grill pan then transferred to the oven to finish cooking. Came out a nice med rare/med.

I've got a couple pounds of ground venison, what should I do with it?

Have me over for dinner

Bill McNeal wrote:I've got a couple pounds of ground venison, what should I do with it?

chili

Bill McNeal wrote:I've got a couple pounds of ground venison, what should I do with it?

Agree with chili, also think ragu would be good (but use bacon or salt pork to start your base as venison is lean or use half ground pork), tacos would also be good as lean beef is best for those

yah. could do a bolognese with ground pork and venison. would be good.

Bill McNeal wrote:I've got a couple pounds of ground venison, what should I do with it?

do you have dogs?

nah, on second thought, i like dogs

Thanks guys, I'll update with what I do. I actually just got 4 pounds of ground pork as well, might have to try more than one of these if I have enough to go around.

To all the hatters, leave now.

jamiethekiller wrote:coworker went Goose hunting this past weekend and got his quota. brought some fresh breasts in for me on tuesday and i cooked them last night. pretty fucking weird protein.

didn't really know what to do with it TBH so i just did a teriyaki marinade. The raw breasts look like an organ and its disturbing. The cooked meat was actually pretty good. Taste/Texture/Appearance is basically london broil. I'd guess any london broil recipe would work with the breast tbh. I seared them on a grill pan then transferred to the oven to finish cooking. Came out a nice med rare/med.

Love goose! It's pretty surprising when you try it the first time. The flavor really is closer to beef than to any other poultry.

Try roasting a whole bird some time. It yields an insane amount of fat. I mean like a full QUART of goose fat from a single bird. And goose fat is magical stuff.

You can use the molten goose grease and save it in the refrigerator, thus saving you a trip to the store for a can of expensive goose grease!

Bill McNeal wrote:You can use the molten goose grease and save it in the refrigerator, thus saving you a trip to the store for a can of expensive goose grease!

Just get a self-lubricating goose.

Boudin sausage and siracha. Happy Mardi gras. Thank me later.

Made a korean fish soup tonight for dinner. I think it was one of my top 10 soups of all time. Everything just balanced perfectly.

and then made some pumpkin bread for the people at my new job who have helped me a ton this past week. Brown-noser.