That looks wonderful! Besides looking great, I'm envious of your skewers. I have a gazillion skewers but they are all round spikes that let the meat and veggies roll leaving the heavy side to the fire.
Well, 12 of the 15 kabobs had flat skewers. I could use a couple more. I feel you on the round ones.
I started out with wooden skewers. They are more kind to the hand but aren't the tool. When I found the metal skewers, I bought a lifetime supply for me and all my friends. I have no idea what I was thinking. Those flat skewers have to be the most clever innovation I've seen in quite some time. So simple and fixes the age old problem of turning them and the goodies skewered. My final work-a-round is to use two of my endless supply of skewers for each K-bob. Not nearly as plate worthy but at least I cook everything evenly without burning.
I somehow missed your post until now. I'll try that on some chicken breasts if I can find it. I ran to Walmart today. I wanted a smaller trash can for my patio and a platter to put my griddle spatulas on while cooking. There is a mag strip to hang them on but that allows grease to drip onto the patio. I should have looked to see what they have for marinades but on a Saturday... I was a man on a mission to get in and out and far away from the maddening crowd.
I wrap mine at 160° and then I take them to 190°+ and always rest them. I would call them medium well but they are still quite juicy and super tasting. I've never tried a medium rare cook on them but that temp sounds right. My first time cooking the cut was a total disappointment. I treated it like a steak and it was tough. My local cooking buddy said he cooked his more like a roast. My second cook of flatirons and all following I followed his advice and not deviated for the results have been stellar. There is more than one way to skin a cat so please let me know your results.
well i ended up cooking the flat iron to about 146 it took about 1hr 15 min at 225 F. my cut was kind of thin. so it got there pretty fast. i hope that was long enough. it is resting now. so we shall see.
Looks good but can't be as good as a 50/50 beef / venison loaf. I'll be forever grateful for your suggestion!!
What he said. That looks fantastic. I read your rub / marinade earlier and that seemed pretty aggressive for steak, so I can see why it was intense.
I didn't need a knife.... they cut like butter. And yes too much marinade. I'm just gonna add the rub right before it goes on next time....i think.
