Food is the stuff of life. Food brings people together.
Using a cutting boar generally means preparing food for people. When it's friends and family food means love. That's why we do what we do to help everyone prepare great food served with love to their people.
Our Eats page will help you make great food and, of course, use our cutting boards and other products while serving your friends and family.
Be sure to check back here often we'll post up new recipes at least once a month. If you have a recipe to share drop us a line eats@flumeroad.com.
We'll check it in the shop first. Those guys like to eat and sometimes they have a discerning palette.
Finally, fresh matters. Often, fresh is best but there are time when you just don't have that to use. That's OK dried ingredients work too. Just add a bit of water or put it in sooner and everyone is happy.
The flavors run right through this roast. Londoners might claim a touch over gone but this roast is tender and juicy. Kinda makes your mouth water don't it? Shown on our Cherry cutting Board with Maple accents.
Peal, smash and dice the garlic. Yes, smash. Put them cloves under the side of the knife and crush them like nobody's bidness! Then fine dice them and put the whole mess in a bowl with a 1 1/2 tablespoons of salt and 1 1/2 tablespoons of fresh cracked black pepper. Dribble the bourbon and a hint of water to make a paste. Not spice soup, a paste.
Mix spices, bourbon and water, and let stand for 5 minutes. Then rub liberally over the London Broil. Place the roast in a covered dish and refigerate for two-three hours. Preheat the grill and cook for 5-7 minutes per side or until internal temperature is 135 degrees, remove from heat and allow to rest 10 minutes.
As the roasting happens slice the squash into tear drop shaped slabs and toss in oilve oil with the remaing salt &; pepper. Half way through roasting add the squash to the grill. Turn to mark both side and remove when soft careful as over cooking roasted veggies is common and not good.
When the veggies are done bring everything to the kitchen, slice the roast into 1/4" pieces on a bias across the grain and serve. Trhow in a salad and some bread if you'd like to round things out.
