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New release EXTRA RARE (Read 2682 times)

Started by Meatward, April 01, 2016, 12:28:58 pm
New release EXTRA RARE
#1  April 01, 2016, 12:28:58 pm
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This is the best thing in my reportoir. Many hours of testing in order to do this recipe I now share with all of you. This is an ORIGINAL recipe, dont steal.



Place the garlic cloves on a cutting board. Slice the cloves in half lengthwise and then smash with the side of a chef's knife. Sprinkle the salt over the garlic and chop and smear the garlic against the cutting board until it makes a paste. (This can also be done using a mortar pestle; smash the garlic halves before placing them in the mortar.) Put the garlic paste in a small bowl and mix in 1 tablespoon of the olive oil.

Put the meat in a baking pan and prick it all over with a fork or metal skewer. Evenly rub the garlic paste on the meat. Marinate at room temperature for 1 hour.

Preheat the oven to 400 degrees F. Scrape as much of the garlic paste off the meat as possible so it does not burn in the oven.

Heat a large oven-safe skillet (preferably cast iron) over medium-high heat. Pour in 3 tablespoons of the olive oil and sear the beef until browned on both sides, 4 to 5 minutes total. Transfer the skillet to the oven and cook the roast for about 35 minutes for medium and up to 45 minutes for medium-well. (remember that the roast will continue to cook while resting outside of the oven, so it's best to remove the roast from the oven when it's slightly underdone). Check the color of the roast by making a small slit in the thickest part to check the color (remember that the meat on the edges of the roast will be more well done) or use a digital thermometer to check its temperature (128 to 129 degrees F for medium-rare). Remove the roast from the oven, cover with foil, and set aside to rest for 10 minutes before slicing.

While the roast rests, preheat a grill pan over medium-high heat. Alternately thread the cherry tomatoes and pearl onions onto wood or metal skewers. (If using an outdoor grill, soak the wooden skewers in water for 30 minutes to prevent them from burning.) Brush the tomatoes and onions with the remaining 1 tablespoon of olive oil and season with salt and pepper. Lay the vegetable skewers on the grill pan and char on both sides. Serve on a platter alongside the sliced beef.



Criticism and feedback is expected.
Please no bully.
Re: New release EXTRA RARE
#2  April 01, 2016, 12:35:41 pm
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That's picanha!!! It's brasilian meat!!

Where is Mr Trump when we need him??
Re: New release EXTRA RARE
#3  April 01, 2016, 12:41:19 pm
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I said no bully!
Re: New release EXTRA RARE
#4  April 01, 2016, 12:45:00 pm
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this meat is sexy, man! :)
Re: New release EXTRA RARE
#5  April 01, 2016, 12:49:06 pm
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This meat is excellent. 1+
Re: New release EXTRA RARE
#6  April 01, 2016, 12:54:48 pm
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Please bring this meat to Mr. Trump for an un-stumpable cooking!
Hug the Pikachus!

Hug A Pikachu Today!
Re: New release EXTRA RARE
#7  April 01, 2016, 01:22:59 pm
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Re: New release EXTRA RARE
#8  April 01, 2016, 03:33:28 pm
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Feedback:

  • No vegan alternative
  • No allergy warnings
  • Garlic is oversaturated and ruins the flavor of the meat
  • Meat is undercooked

Needs more work. 0/10
Head Admin of The Mugen Lab
Re: New release EXTRA RARE
#9  April 01, 2016, 03:37:45 pm
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Ever hit a deer with your car, then grill it up?  THAT'S good meat.  :D 
Re: New release EXTRA RARE
#10  April 01, 2016, 03:45:00 pm
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Ever hit a deer with your car, then grill it up?  THAT'S good meat.  :D 

DO NOT EAT ROADKILL MEAT!
That is disgusting how dare you, I can't even.
Only use proper meat on my recipes or you are not allowed to use them.