Baby backs
Attached Files
-
-
I wanted to try Meathead's marinated grilled London broil recipe using a couple under blade chucks I had (credit to jfmorris for the tip):
I prepped Friday night, for a Saturday afternoon grill:
I used sriracha in place of gochujang, otherwise following the recipe exactly.
After 20 hours or marinating, rotating and mixing around several times, I prepped the grill for '2-zone', which for me means using my Vortex. Lump charcoal for fuel, mesquite chips for a little smoke. I had to hustle as there was a storm rolling our way and I needed to get this done.
I prepped some small potatoes, with HDP, sea salt, and avocado oil (out of EVOO, oh my):
Setup to roast and grill:
I gave the potatoes a 10 minute head start, then on with the London broils:
Once they pushed past 120F, I moved them to direct heat:
Off the grill and sliced:
Plating (I had started eating, oops):
Verdict:
The London broil got mixed reviews. My DW and DD, the girls, loved it. My DS disliked it and moved on to some leftover pulled pork. I thought it was okay, maybe a 7/10. It was very tender for the cut and flavorful, though just a little overdone in my opinion. The steaks themselves were very thin, almost flank-like, and not as uniform as similar cuts of beef
I'm not sure I'll do this again, mainly because my son won't eat it. Still, it was a nice exercise and still a pretty good meal.Comment
-
The cuts I used, which were sold as "London Broil" at Sam's Club at the time, were a uniform 1.5 to 2 inches thick. Fairly lean as I recall, but sizable - 1.5 to 2 pounds maybe. It was enough for a second meal.
I've done this recipe exactly twice, and it's been a while, and at the time I was just feeding 3 - wife, daughter and myself.
Sorry your family didn't like the flavor profile, but I would do it again, if I came across the right cut of beef that I thought would benefit from a marinade -
No worries jfmorris , and always appreciate you. The girls loved it and would eat it again. It's a dead simple recipe and method, but I think the cut made all the difference. Those two were about 1.5 pounds total. I have a few more, so I'll try some other magic with those. Thanks as always!
-
Vortex Wings on the KJ Classic for the first Sunday of the NFL season. The wings were rubbed/dry brined with Plowboy’s Yardbird rub. A chunk of pecan was used for a bit of smoke during the cook. The finished wings were then sauced with Bachan’s original. They were great! Unfortunately, the Panthers were not.
Comment
-
The final result from my first meat, grinding exercise. 13 ounce hamburger steaks.
Seasoned with salt, pepper and a little garlic powder
Weber kettle's and a charcoal snake rule!
Plated with a side of jalapeños, and a side of dukes!
Comment
-
Comment
-
One of my best birthday dinners ever! Two Angus choice porterhouse steaks, grilled asparagus, and salmon with roasted mini potatoes. Chimichurri and sautéed mushrooms for some extras. Being with family made it priceless!
My lovely wife made me a carrot cake with cream cheese frosting for dessert. 😎 Sorry for the lack of pics of that. 😬Attached FilesLast edited by Thunder77; September 10, 2023, 06:01 PM.Comment
-
-
First ever brisket in celebration of the NFL opening day. Thankfully it turned out much better than my teams!
17 hours on the 15 pounder.Attached FilesComment
-
-
In celebration of an outstanding Houston Texans game today
I decided to celebrate with a little surf and turf. Costco filet, sautéed mushrooms, blackened shrimp on the grill and a baked tater……
Comment
-
I had a hotdog sauerkraut mustard and Tatar Tots. If you say it didn't happen that's OK, no pictures. It's a effing hotdog.
Comment
-
Steak salad on the Santa Maria.
I dry brined a prime tri-tip, seasoned it with pepper, and cooked it over birch on my Performer with the Titan Santa Maria attachment. The salad was loaded with herbs from the garden and dressed with a red wine and lime vinaigrette that had a touch of fish sauce funk. For good measure, I also grilled some cheese.Comment
-
Marsala Mushroom Pasta!
CRAZY GOOD!
Recipe from Chef Michael Symon
Attached FilesComment
-
You’re right Michael_in_TX. What sets it off is that Marsala wine mixed in with that cheese. So good!
-
-
I cooked a filet on the Kettle tonight. Not shown are the sides of a baked potato and asparagus.
Comment
-
Inspired by so many great looking pork chops this past few weeks…. There were several,e toons of Wild Fork chops. There is a brick and mortar location near me, so I stopped in. Picked up these Berkshire chops. One is NY and one is ribeye. SV at 140*F for 90 minutes. Rested, seasoned with a blend from Penzey’s and hit the hot grill. Blistered zucchini (see what I did there) and mashed red potatoes with garlic butter.
Comment
-
Game-day Tri tip with pink beans and rice and a side of rabbit food. This is the second American Wagyu Tri tip I've picked up from SRF that was tough to chew. It was tasty, for sure, but lots of bits in the meat that couldn't be chewed up. I dry brined overnight with Cattleman's California Tri tip rub then sous vide at 132 for 2hrs followed by a sear on the Big Joe.
Comment
Comment