Friday's dinner

[aawa]

I didn't get pictures of the prepped meat or the finished whole piece of meat. But what I did get was this.

Marinated London broil w/ sauteed peppers, smoked corn, and baked potato.

Marinade-
1 cup soy sauce
3 gloves of garlic
1 medium onion
punch of peppercorns (like a pinch but more)
2 sprigs rosemary
4 squirts of agave nectar

Cooked on the kettle over a nice hot fire. Seared the outside with direct cooking and then moved to indirect till 135 internal. Let it rest for 15mins and slices thin against the grain.

 

[bluetang]

Dang fine eatin!

 

[LMAJ]

That looks great!

 

[Bluesman]

Nice job. A London broil is an excellent cut and passed over too much......thanks for the reminder............Now pass a plate over here please............:thumb:

 

[aawa]

Nice job. A London broil is an excellent cut and passed over too much......thanks for the reminder............Now pass a plate over here please............:thumb:

Aint that the truth. As much as I like a ribeye or a tenderloin they are just not economically feasible to make all the time. As long as you know how to treat a cheaper cut of meat, it can make for a great tasty meal!

 

[TheWolfePit]

THERE'S the beef! Excellent!

 

[rustysmoker]

That looks great. How did you do the corn? Do you leave the it in the husk when you smoke it or is it naked?

 

[aawa]

That looks great. How did you do the corn? Do you leave the it in the husk when you smoke it or is it naked?

I cut the top and bottom end some and then with husk and silk on, put it on the smoker till it is done.

 

[Phubar]

Phabulous!:thumb:

 

[rustysmoker]

Thanks for the info. Corn is in full swing here so I think it will be part of my next smoke.

 

[BecknCO]

Looks awesome as always, aawa. Just curious though, why did you sear first instead of reverse sear? Do you find it works better that way for this cut?

 

[aawa]

I wanted to get more of a sear crust on it than you get with a reverse sear because I was slicing it thin.

Now for steaks like ribeye and ny strips, i reverse sear them since I like my pieces thicker.

 

[BecknCO]

I wanted to get more of a sear crust on it than you get with a reverse sear because I was slicing it thin.

Now for steaks like ribeye and ny strips, i reverse sear them since I like my pieces thicker.

Thanks for the explanation brotha aawa - I'm forever learning from you :becky: