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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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08-25-2013, 08:19 AM | #1 |
Babbling Farker
Join Date: 07-03-12
Location: Virginia Beach, VA
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Friday's dinner
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.
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~Ren~ Fat Kids Club Founding Member |
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08-25-2013, 08:25 AM | #2 |
somebody shut me the fark up.
Join Date: 08-06-10
Location: Stuart, Fl
Name/Nickname : Mike
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Dang fine eatin!
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Homey, the Homegrown frier, 22" WSM, 18.5" Elderly(but not retired) WSM,Homegrown Electric, Weber gasserrrr,Weber Performer, Gravity feed smoker, Blackstone, Indisputably Fastest [COLOR=purple]Purple[/COLOR] Thermapen, SAI Satay Grill Avatar by landarc, thanky! |
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08-25-2013, 08:27 AM | #3 |
somebody shut me the fark up.
Join Date: 07-01-07
Location: Southeastern Pa
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That looks great!
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L-M Official Pennsylvania MOINK Ball maker 1 Large BGE - 7/5/08 1 Large BGE and table - 8/29/12 1300 Timberline 5/26/17 1 18.5 WSM Super Fast BLUE and REDThermopen 1 - Fantastic hubby - the original Big Al Enjoy the little things, for one day you may look back and realize they were the big things. - Robert Brault |
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08-25-2013, 10:51 AM | #4 |
Babbling Farker
Join Date: 01-01-10
Location: Planet Krypton
Name/Nickname : Jon
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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............
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2010 22.5 WSM Weber Q200 1983 WGA 2010 Brick Red Touch n' Go Performer Kitchen stove |
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08-25-2013, 10:54 AM | #5 |
Babbling Farker
Join Date: 07-03-12
Location: Virginia Beach, VA
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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!
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~Ren~ Fat Kids Club Founding Member |
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08-25-2013, 11:25 AM | #6 |
is one Smokin' Farker
Join Date: 08-22-13
Location: Bealeton, Va
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THERE'S the beef! Excellent!
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Larry Wolfe ---------------------------- [URL="http://www.youtube.com/user/TheWolfePit"][B][COLOR="Red"][U]The Wolfe Pit[/U][/COLOR][/B][/URL] |
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08-25-2013, 12:37 PM | #8 |
Babbling Farker
Join Date: 07-03-12
Location: Virginia Beach, VA
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I cut the top and bottom end some and then with husk and silk on, put it on the smoker till it is done.
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~Ren~ Fat Kids Club Founding Member |
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08-25-2013, 12:57 PM | #9 |
somebody shut me the fark up.
Join Date: 04-24-09
Location: Utrecht,TheNetherPharkinglands
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Phabulous!
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-TG -WGA (3) -UDS (S,M,L) All fueled by [COLOR=lime]Ecobrasa[/COLOR] Coco Briquettes *[URL="http://lowlandsmokers.blogspot.com/2011/06/lowland-smokers-workshop-hei-en-boeicop.html"]Lowland Smokers[/URL] Dutch BBQ Champion 2011 - 2012* *[URL="http://lowlandsmokers.blogspot.com/2011/06/lowland-smokers-workshop-hei-en-boeicop.html"]Lowland Smokers[/URL] Dutch BBQ Champion 2013 Low 'n Slow *WGA Ambassador |
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08-25-2013, 01:08 PM | #10 |
Got Wood.
Join Date: 06-24-12
Location: Calgary Ab
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Thanks for the info. Corn is in full swing here so I think it will be part of my next smoke.
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08-25-2013, 03:22 PM | #11 |
On the road to being a farker
Join Date: 06-18-13
Location: Denver, CO
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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?
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08-25-2013, 03:27 PM | #12 |
Babbling Farker
Join Date: 07-03-12
Location: Virginia Beach, VA
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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.
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~Ren~ Fat Kids Club Founding Member |
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08-25-2013, 03:37 PM | #13 | |
On the road to being a farker
Join Date: 06-18-13
Location: Denver, CO
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Quote:
Thanks for the explanation brotha aawa - I'm forever learning from you
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1st gen PBC, Mini WSM w/SJG, 22.5" OTG, SJS |
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