Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About meReal name: Aaron
Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)
Occupation:
Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
Thanks Huskee! Glad my cook of Meathead 's phenomenal London Broil Done Right recipe made the list! I've not been able to find decent beef to cook since that time.
For those of you who have not tried it - do it soon!
London broil is NOT a cut of meat. It is a cooking method and here is a modern recipe to make it properly with a simple marinade.
My wife and daughter still comment on how good that was. I think the fact I had to push the cook a day or two, leaving it in the marinade for about 48 hours, might have helped it turn out extra good. The marinade has an excellent flavor, and I will be using it again.
Weber One-Touch Platinum (the discontinued 4-legged, dome hole in the middle model plus a Smokenator when smoking); ThermoWorks TW 3628 & Kintrex IRT 0421 for briskets & other long cooks; Taylor Weekend Warrior (for the lanyard, not the cooktemps) & several ThermoPens for all others. I fully embrace the Minion Method and use Kingsford classic briquettes & Cowboy hardwood charcoal exclusively. Dry woodchips, of course. Beer - Devils Backbone Vienna Lager; bourbon - ALL but Bonded is preferred.
Just got the email on some "major mistake" re: the "Hot From the Pit" ZOOM complete with future dates. I have no idear what's going on, but I gotta say - That's a GREAT look for Clint. He's never looked better. (SMILE)
Just got the email on some "major mistake" re: the "Hot From the Pit" ZOOM complete with future dates. I have no idear what's going on, but I gotta say - That's a GREAT look for Clint. He's never looked better. (SMILE)
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