KismetKamado Posted November 1, 2017 Share Posted November 1, 2017 Ok, so I was going to do Lomo Saltado for my challenge cook. Weather wasn't playing nice and I wasn't feeling super adventurous - so I ended up doing that inside this past weekend. It was pretty good, but was disappointed I didn't get my challenge cook knocked out. Been a long haul at work lately... especially the past couple of days. Checked with someone who I used to work with, but now lives in Ecuador when I was winding down for the day tonight. Asked if he had any ideas for me for something easy and fast that I could knock out this evening. Many recipes I found had multiple ingreadients and steps and I just wasn't up to it.... He shared with me an interesting link - which was good since I wasn't following him so well with what he was saying... something about impregnating something... lol. Matambre De Cerdo - Pork Flank Steak - very simply prepared with salt and lemon juice. I gathered from what he was saying that I needed to marinate (impregnate) the meat and let the lemon juice "cook" it a bit. I couldn't find pork flank steak, so I ended up butterflying a pork loin.... not the same - I know.... but I tried. So here we go.... After prepping the pork (trim, butterly and a little lemon juice treatment): Crosshatched and starting to "cook" a bit: Junior fired up out the back garage door - pretty breezy out: And we're on: Marked and flipped: Turned once more: And sliced up: Plated with a kale salad: The crispy bits were to die for. It was spectacular! A pretty good ending to a rough month. Rob_grill_apprentice, Panchango, SmoovD and 8 others 11 Quote Link to comment Share on other sites More sharing options...
Billy Grills Posted November 1, 2017 Share Posted November 1, 2017 That looks delicious!! A simple but hearty, tasty meal. It's on my list to try KismetKamado 1 Quote Link to comment Share on other sites More sharing options...
TKOBBQ Posted November 1, 2017 Share Posted November 1, 2017 Nice looking dish, it sounds really good and looks the part too. KismetKamado 1 Quote Link to comment Share on other sites More sharing options...
KismetKamado Posted November 1, 2017 Author Share Posted November 1, 2017 9 hours ago, Billy Grills said: That looks delicious!! A simple but hearty, tasty meal. It's on my list to try Thanks! I would definitely go with a pork flank if you can find one. I'm sure that would have been even better.... I probably wouldn't have crosshatched so deep as well if I had the flank, but my butterflied loin ended up a bit thicker than expected... Billy Grills 1 Quote Link to comment Share on other sites More sharing options...
KismetKamado Posted November 1, 2017 Author Share Posted November 1, 2017 1 hour ago, TKOBBQ said: Nice looking dish, it sounds really good and looks the part too. Thank you! Was glad to get something done. Quote Link to comment Share on other sites More sharing options...
shuley Posted November 1, 2017 Share Posted November 1, 2017 That looks super tasty! KismetKamado 1 Quote Link to comment Share on other sites More sharing options...
Bgosnell151 Posted November 1, 2017 Share Posted November 1, 2017 Knocked that one out of the park... well done!!! KismetKamado 1 Quote Link to comment Share on other sites More sharing options...
Tarheel Posted November 2, 2017 Share Posted November 2, 2017 Pork flank steak = pork belly, right? KismetKamado 1 Quote Link to comment Share on other sites More sharing options...
KismetKamado Posted November 2, 2017 Author Share Posted November 2, 2017 41 minutes ago, Tarheel said: Pork flank steak = pork belly, right? Not sure. The picture he had looked just like a beef flank steak but it was pork. Maybe that’s what a belly looks like when you trim the fat? In any case, I don’t think I’ve ever seen one in the store labeled as a pork flank steak. Quote Link to comment Share on other sites More sharing options...
Smoke and Awe Posted November 2, 2017 Share Posted November 2, 2017 First of all, kudos for your determination to have an entry for the challenge, way to go! And secondly, I think the way you butterflied that pork loin and "impregnated" it gave it deeper flavor and perhaps even tenderness. Very well done. KismetKamado 1 Quote Link to comment Share on other sites More sharing options...
ckreef Posted November 2, 2017 Share Posted November 2, 2017 Nice Akorn Jr cook. KismetKamado 1 Quote Link to comment Share on other sites More sharing options...
aljoseph Posted November 2, 2017 Share Posted November 2, 2017 I really like that. KismetKamado 1 Quote Link to comment Share on other sites More sharing options...
K'man Posted November 2, 2017 Share Posted November 2, 2017 Love the simplicity of the cook. I like to cook pork loins but generally wrap or pinwheel them. This is a great idea. I'll be giving this a try for sure. Great post KK. KismetKamado 1 Quote Link to comment Share on other sites More sharing options...
Mironccr345 Posted November 3, 2017 Share Posted November 3, 2017 Man that looks good. What kind of grill grate are you using on that Akorn Jr? Quote Link to comment Share on other sites More sharing options...
KismetKamado Posted November 3, 2017 Author Share Posted November 3, 2017 7 hours ago, Mironccr345 said: Man that looks good. What kind of grill grate are you using on that Akorn Jr? I ordered the grate from Michael's Custom Grill Works. I just e-mailed him to get the ball rolling. I went with the 1/4" spacing and I'm not sure if I had an option on the diameter of the material as well or not - but I feel like I did and went with the heavier one. Also, I asked him for the J Hook and I'm extremely glad I did because that makes it way easier to maneuver. It wasn't cheap, but it is super heavy and extremely nice and I don't have to worry about burning the seasoning off the cast iron... Mironccr345 1 Quote Link to comment Share on other sites More sharing options...
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