Jerk time [Archive] - Glock Talk

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jawjaboy
09-15-2007, 04:59
London Broil on sale for $1.99/lb.

http://i56.photobucket.com/albums/g194/jawjaboy/IM000327.jpg

Slice her up

http://i56.photobucket.com/albums/g194/jawjaboy/IM000326.jpg

Marinate

http://i56.photobucket.com/albums/g194/jawjaboy/IM000328.jpg

Load dehydrator

http://i56.photobucket.com/albums/g194/jawjaboy/IM000330.jpg

Five hours later :eat:

http://i56.photobucket.com/albums/g194/jawjaboy/IM000334.jpg

tavo
09-15-2007, 10:07
.....

The Pontificator
09-17-2007, 17:50
try adding some Jamaican dry jerk seasoning.

It'll send ya to the moon!!!! :shocked:

jawjaboy
09-17-2007, 18:18
Originally posted by The Pontificator
try adding some Jamaican dry jerk seasoning.

It'll send ya to the moon!!!! :shocked:

I like a good soak fer about 45 minutes(not any a this overnight in the fridge mess) :upeyes: . Don't care fer a dry cure. But that's just me. I guess that makes me a ~briner~. Folks don't complain an ounce about it!

noway
09-17-2007, 20:39
You owe me monitor. I nearly broke my mac try to grab a piece to snack on ;)

I would love to seen some smoke added but man that looks damm great. Can't complain about 1.99/lb either ;)

spober
09-24-2007, 14:56
id like to try some without any marinate !i like bland meat!not sugercoated.:tongueout: