Reviewed: Dec. 6, 2009

Still working on my grilling skills, so the meat wasn't as tender as I would have liked. Also, not sure what beer to use since I am no beer connoisseur (even though I spent many years in the Navy... go figure!) Overall it was pretty good, but between the recipe and my lesser than average skills, could have been better.

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Reviewer:

Navy Cop

Cooking Level: Beginning

Home Town: Great Falls, Montana, USA

Living In: Vancouver, Washington, USA

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Reviewed: Oct. 28, 2009

A really yummy marinade. Will use this one again.

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Reviewer:

Kathy

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Reviewed: Mar. 2, 2009

If you live in an area where Hispanic grocery stores and meat markets are available, just tell the butcher to run it through the machine. It's a pain to pound it, and it never is tender enough. I marinate it in lime juice, with 5 or 6 cloves of crushed garlic, adobo, vinegar, salt, and olive oil for at least 3 hours. Then, you MUST grill it.

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