|What do you do now?|
|Wednesday, November 23, 2011|
By JOHN L. SLOAN
Step one -- Thaw meat to room temperature and pat with paper towel. Sprinkle liberally with Worcestershire sauce. Season well with Tony Chachere Cajun Seasoning and plenty of meat tenderizer. Do both sides. Then seal in ZipLoc bag and place in refrigerator for 12 hours. Repeat meat tenderizer, rubbing in well, at six hours.
Step two -- Remove from bag and stab a bunch of times with a long-tine fork, (tenderizes it more) and wrap completely in bacon, securing bacon with toothpicks. Place in Dutch oven or Crockpot. Cover with sliced red onions and one tablespoon of minced roasted garlic or fresh garlic, crushed. Pour one can of cream of mushroom soup, blended with 1/2 can of water over top and spread around. I like to cover mine with a selection of diced mild peppers. Place in oven at 325-350 degrees for 1-1.5 hours. Check internal temperature of meat, 155-159 degrees is perfect. Internal temperature is the best guide.
Step three -- Remove bacon and slice in ¾-inch cuts against the grain and serve over bed of long grain and wild rice. Ladle pot drippings on top. Serve with corn on the cob and stove-top sautéed asparagus, Add whatever else you want to go with it. It is fit to eat. Warning: Do not overcook. If it is well done, the dog won’t eat it. Medium rare-good pink to red center-is perfect. Call me when done.