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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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03-31-2009, 11:16 AM | #1 |
is Blowin Smoke!
Join Date: 03-17-08
Location: Fort Mill, SC
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Marinated London Broil with Pron.
Started out with a 2.3 # London Broil.
Injected and marinated in Butcher's BBQ Marinade for 4 hours. Trimmed the ends of the asparagus, drizzled EVOO and seasoned with salt, pepper and garlic then wrapped with low sodium bacon. Fired up the kettle wit reg, KF and when ready put on the beef and potatoes. Took the London broil to 135 internal and then wrapped in foil. Then added the asparagus to the kettle. The London Broil was perfect for me. Asparagus and potatoes were done nicely. The finished plate...
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Butts-N-Gutts BBQ Team UDS (born on July 2008 ) Custom Brick BBQ grill Weber 22.5 Blue Kettle (CL rescue) Turkey Fryer Superbly accurate, ferociously fast, RED THERMAPEN "Certified MOINK Ball Maker" 2008 www.southerntreats.blogspot.com |
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03-31-2009, 11:50 AM | #2 |
is Blowin Smoke!
Join Date: 10-17-06
Location: Oklahoma
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THat looks really good!!! the meat is cooked perfectly!
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03-31-2009, 12:07 PM | #3 |
is Blowin Smoke!
Join Date: 03-17-08
Location: Fort Mill, SC
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I agree, thanks.
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Butts-N-Gutts BBQ Team UDS (born on July 2008 ) Custom Brick BBQ grill Weber 22.5 Blue Kettle (CL rescue) Turkey Fryer Superbly accurate, ferociously fast, RED THERMAPEN "Certified MOINK Ball Maker" 2008 www.southerntreats.blogspot.com |
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03-31-2009, 12:08 PM | #4 |
is one Smokin' Farker
Join Date: 10-08-08
Location: Brewster, NY
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Nicely done....
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03-31-2009, 12:57 PM | #5 |
On the road to being a farker
Join Date: 12-12-08
Location: Concord, NC
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Well done sir looks great! How long did the taters take to soften up on the kettle?
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Some people are like slinkies, not any good until you toss em down the stairs. |
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03-31-2009, 01:39 PM | #6 |
Babbling Farker
Join Date: 08-05-08
Location: Omaha, NE -western edge of town
Name/Nickname : Gary
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That tater looks huge!
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Cookshack sm055 and a weed burner.:crazy: Gary, KCBS -CBJ [FONT=Comic Sans MS][COLOR=red]Certified Nebraska MOINK Baller, [/COLOR][COLOR=darkred]KCBS - CBJ[/COLOR][/FONT] Semper Fi, when in doubt empty the magazine :rip: |
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03-31-2009, 03:44 PM | #7 |
somebody shut me the fark up.
Join Date: 02-07-08
Location: Framingham, MA
Name/Nickname : George
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Very nice the meat looks perfect. Will have to try asparagus that way. How long did you cook them, and it look as if it was in direct heat
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03-31-2009, 04:04 PM | #8 |
somebody shut me the fark up.
Join Date: 05-10-06
Location: Overland Fark, KS
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Looks really good! I'm curious about the asparagus too. I usually grill asapragus hot for just a minute or two. I'm guessing these went longer than that!
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Asshattatron Farkanaut, CGCFO Chief Galactic Crockpot Foil Officer Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified? Sole recipient of the Silverfinger and fingerlickin Awards! Don't forget about the Throwdown Thingies! The Secret Squirrel Society doesn't exist - Zero Club Duh. |
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03-31-2009, 05:58 PM | #9 |
is one Smokin' Farker
Join Date: 01-28-09
Location: Stacy, MN
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That looks (running out of advdrbs / adjectives :) Farkin awesome, have the same questions as the brethern above
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Weber 22.5 One Touch Gold w/ Rotisserie. 18.5 WSM Brinkmann Cimmaron with turkey fryer and log lighter. Stovetop, Camerons Gourmet Mini Smoker. Future UDS Owner (slow build mod) Smokin' Fast, Splashproof, Blue Thermapen Airborne! God Bless our Troops! :amen: KCBS CBJ Member of the Zero's Club CLICK HERE to visit the BBQ Brethren Throwdowns |
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03-31-2009, 06:29 PM | #10 |
Babbling Farker
Join Date: 11-28-08
Location: SW Florida
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I could eat a plate of that. Grilled asparagus is the shizz.
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John, KCBS/MCBJ |
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03-31-2009, 06:29 PM | #11 | ||
is Blowin Smoke!
Join Date: 03-17-08
Location: Fort Mill, SC
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Quote:
On sale at the local Vegetable market @ .89 per #. Quote:
10 minutes, turned half way through and then 40 seconds over the heat.
__________________
Butts-N-Gutts BBQ Team UDS (born on July 2008 ) Custom Brick BBQ grill Weber 22.5 Blue Kettle (CL rescue) Turkey Fryer Superbly accurate, ferociously fast, RED THERMAPEN "Certified MOINK Ball Maker" 2008 www.southerntreats.blogspot.com |
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03-31-2009, 07:05 PM | #12 |
Full Fledged Farker
Join Date: 03-30-09
Location: Minnesota
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Looks great! I love grilled asparagus. Never was an aspargus fan, but one day my wife made it on the stove top and I thought it was pretty good. After that I figure, Hey! I should try grilling em! So, I drizzled em in olive oil, grilled em and then sprinkle with a ground Salt/Garlic mix. Never go back to the pan again. :)
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03-31-2009, 07:22 PM | #13 |
is One Chatty Farker
Join Date: 03-22-05
Location: Ohio
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all looks good 'cept i like my bacon "donner" then that :)
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Mike GOSM smoker (gas) Masterbuilt (electric) Weber Kettle Weber Gasser (2) Weber WSM I'd rather have a bottle in front of me then a frontal lobotomy |
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03-31-2009, 10:28 PM | #14 |
is Blowin Smoke!
Join Date: 03-17-08
Location: Fort Mill, SC
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Very true, will try harder next time.
__________________
Butts-N-Gutts BBQ Team UDS (born on July 2008 ) Custom Brick BBQ grill Weber 22.5 Blue Kettle (CL rescue) Turkey Fryer Superbly accurate, ferociously fast, RED THERMAPEN "Certified MOINK Ball Maker" 2008 www.southerntreats.blogspot.com |
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03-31-2009, 10:31 PM | #15 |
Full Fledged Farker
Join Date: 01-23-08
Location: Barnesville, Georgia
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That rocks....BIG TIME!
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Mike Barnesville Blues Brothers BBQ Team 2 Weber Kettles 1 GF223 Stump Smoker 1 250 gal propane tank cooker(trailer mounted) 1 UDS to be...soon 1 Traeger NEVER TRUST A SKINNY COOK! |
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Tags |
asparagus, London Broil |
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