mike-cleveland
07-27-2014, 02:27 PM
I am trying some various pickling methods and the type I like the most are the deli style half sours. These are pickles that are mildly fermented and must be refrigerated.
Also today I am making roasted leg of lamb (boneless) and london broil. For the lamb, it was marinated in italian dressing, salt, pepper, rosemary (dried), garlic, and balsamic vinegar. It is on the grill using indirect at 300 degrees then seared for a couple minutes at the end to finish.
The london broil is a cut from the top round about an inch thick. I normally like mine a bit thicker than this but this is what the store had. The marinade for this is italian dressing, Sriracha sauce, Worcestershire sauce, salt and pepper. This will also go on the grill indirect heat then seared a couple minutes per side to finish.
Also today I am making roasted leg of lamb (boneless) and london broil. For the lamb, it was marinated in italian dressing, salt, pepper, rosemary (dried), garlic, and balsamic vinegar. It is on the grill using indirect at 300 degrees then seared for a couple minutes at the end to finish.
The london broil is a cut from the top round about an inch thick. I normally like mine a bit thicker than this but this is what the store had. The marinade for this is italian dressing, Sriracha sauce, Worcestershire sauce, salt and pepper. This will also go on the grill indirect heat then seared a couple minutes per side to finish.