On Mon, 23 Jan 2006 20:17:38 -0600, Melba's Jammin'
> wrote:

> On sale at Cub this week for $2.58/lb. Low and slow? Covered or not?
>Either it or a chuck roast will be supper tomorrow night at Girlchild's.

I've had some success with it as a quasi Asian dish. I sliver a bunch
of garlic. Really a lot of garlic. Cloves and cloves. Then I stuff
the slivers into little slits I cut into the meat. Then I make a
marinade/wet rub from strong flavored things. Here's one:

1/4 cup brown sugar
6-8 pepper corns
2 cloves
2 dried chiles (medium hot, red ones like japones)
1 stalk lemongrass, minced
juice of 2 limes
1 Tblsp nuoc mam
1/4 lime with zest, minced
(approximate measures)
Buzz all into a paste in the blender.

Down here in Cow Hill, I grill the roast to medium rare internal temp.
Up there in the great white north, you'd need to roast it on a rack in
a hot oven so the rub caramelizes into a crust.

Then I slice it very thinly across the grain. It makes very good
sandwiches. Also good in a pseudo Thai salad.


modom