I've never eaten at Tahoe Joe's, (Northern-Central California restaurant chain)
but I was intrigued by the description of their "Joe's Steak" in a newspaper ad.
The ad claimed that "The Joe's Steak is 100% USDA beef slow-roasted for over 17
hours, then grilled............."
Now I don't claim to be an Iron Chef, but what "steak" could survive 17 hours in an oven, albeit a very slowwww oven, then take a smack on a hot grill? Would it then not be very well-done, more like jerky or mush? Perhaps it could actually be a hunk of brisket, or maybe a slice of a (very) large roast?
I suppose that only Tahoe Joe's knows-
Any chefs out there have a technical take on the slowwwww-roasted "Joe's Steak?"
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