"ceed"
<ceed@abcdefghijklmnopqrstuvwxyzabcdefghijklmnopqr stuvwxyzabcdefghijk.com>
wrote in message newsp.svkq5mqn21xk10@bobdello...
> On Mon, 15 Aug 2005 19:09:55 -0500, Alan S > wrote:
>
> > OK, this one looks interesting. A little scary, but interesting
> > none-the-less.
>
> It's not really scary since you grill the strips before eating them. The
> trick is to make sure you have dry sunny weather with temperatures over
> 80F. The vinegar needs to be of decent quality as well. I once tried with
> store brand cider vinegar. It tasted okay, but not as good as when using
> the good stuff.
>
>
>
> --
> //ceed ©¿©¬

It would seem to me that very thin strips would be important so the vinegar
has some time to permeate the meat (which brings up and interesting thing
about marinades being pointless (according to the guy that was trying to
sell some book on NPR one afternoon) but I digress, I'll save that one for
another thread) and I am curious about whether or not the temp of the sliced
strips ever makes it up to 180 degrees. You said " Grill the meat strips
over mesquite wood for 1 to 2 minutes per side". I am assuming that is a hot
fire like a hibachi or something? I want to try this one.