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BAR-B-QUE BEEF: Select a well marbled three to four inch thick steak. Marbled fat in the meat is more important
than outside fat. Naturally, the more expensive cuts are the best, but a well marbled chuck steak (roast?) that
has started to darken with age is hard to beat. Trim the outside fat to 3/8", sprinkle liberally with Santa
Maria BBQ Salt, and place over hot coals & brown both sides. Turn at about ten minute intervals allowing about
15 minutes per inch of thickness for medium rare. Slice and serve immediately after removing from coals. (A
thick steak keeps on cooking for 5 to 10 minutes after it is removed from the heat. ) Outside cuts will be
medium well, and inside cuts will be rare. Save the juice for your potatoes or to "dunk" your bread. (See
BAR-B-QUE BREAD) Left over steak is delicious sliced cold but loses some flavor when reheated.
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