London Broil

Yes, I know this is a technique, not a cut of meat, but I did this a couple times a long time ago. Steven says he's heard of it but not tried it.
Take a London broil, slather it heavily with yellow prepared mustard, pack rock salt into the mustard on all sides, then grill. To serve, slice and serve as usual. The salt forms a crust and the mustard soaks into the meat while cooking.
Anyone else tried this?

Never heard of that technique. Isn't it....salty?

No. The salt crystallizes during cooking and forms a crust that can be scraped off if you want to when you get ready to serve it.. I think the mustard coating must keep the "salt" out of the meat.
I haven't tried it for years; just hoping someone else has more recently.

G. B. -- It's really a BAD idea to post personal info on a bulletin board! You've given anyone out to harm you a lot of information. All that's missing is your Social Security number. For your own safety, please change your sig!

This is why most of use a nickname, not our full name.

Thanks. Old as this cook is, he's new to bulletin boards. As you can see, I've done what you suggested.

G B Leatherwood wrote:

No. The salt crystallizes during cooking and forms a crust that can be scraped off if you want to when you get ready to serve it.. I think the mustard coating must keep the "salt" out of the meat.
I haven't tried it for years; just hoping someone else has more recently.

On those rare days when it is too miserable to grill I roast rib roasts in the oven, and always coat them with nearly a whole box of coarse kosher salt. First you make a paste with the salt and water, and I've found spreading it on with a cake spatula works great. The salt forms a rock-hard crust in an hour or so, and sometimes you need a hammer to crack it. It never comes out too salty...

I wonder if that would work with mustard instead of water ?? Let us know how you fare with the broil .. It's sure a cheaper way to find out if it works

umm, folks, this is how tri tip is cooked around these parts.
you know, santa maria style and all. gives a good crust and
softens things up a bit. i usually marinate it over night.
don't have to overdo the kosher salt though.

george

I haven't done it myself but I know that some people cook whole fish the same way in salt. They do it quite a bit on the food netwoork too.

Welcome to the board G B Leatherwood!

I've never cooked with salt like that. It would be great to see some pictures next time someone uses this method. Maybe we could all learn from it.

I've seen Alton Brown do a fish that way. He used a huge amount of kosher salt which he mixed with water or something to make a mortar, which he mounded up over the fish before sticking it in the oven where the stuff hardens like cement. Others just use about 5 or 6 lbs of salt, pour a bunch on the bottom of a baking pan making a slight indentation for the fish, and pour the rest on top. Same basic effect.

Just spied a recipe for "Salt Steak" in a book on carving (I think it's called "How to Carve" published in 1941). Says this is a steak baked in a thick layer of moistened salt, which forms a hard crust that you crack open and brush aside and only THEN put the steak into a chafing dish and (here comes the part I like!) pour melted butter over the steak until it comes about halfway up the side of the steak (!) and only THEN begin carving. Yowza!

oh yeah,
This dish is fat free and cholesterol free, right? I'll bet it tastes awesome though!