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London Broil with Richard\'s Kona Koast Koffee Rub

2Fategghead2Fategghead Posts: 9,623
edited 8:41PM in EggHead Forum
First off we let the London Broil marinate in this over night.

I got this recipe off of Rusty Roster.

Thanks Rusty Roster. :)

1/8 cup worcestershire
1/4 cup vinegar (I usually use white)
1/2 cup dijon mustard
Put all these in your blender & get it running on high.
Then drizzle in all the oil that will emulsify. Likely close to one cup.

Save half the marinade in a separate container. Use the rest to marinade the London Broil at least overnight.

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I also used the jacquard before I put the London Broil in a gallon Ziploc bag with the marinade over night in the fridge.

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We pulled the London Broil out of the marinade and Cindy dusted the meat with Richard's Kona Koast Koffee Rub.

Thanks Richard! :)

In goes the London Broil for the sear in my 400F egg. I let it sear to long but, Cindy likes it this way. 5 min's each side.

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Now the roast in the AR with the ET-73 until 127F IT.

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We took it off and let it rest 10 min's with a piece of foil on top of it.

Here I sliced it all up.

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My plate pic with fried potatoes and some marinade drizzled over top of the meat.

Oh yeah Cindy's approval rating. ;)

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We both enjoyed this cook. Need I say more? :P

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Comments

  • MickeyMickey Posts: 16,168
    Not that just looks good ;)
    I am a big fan of the koffee rub on beef and turkey and etc....
    Salado TX Egg Family: 2 Large and a very well used Mini, just added a Mini Max (I'm good for now). 

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  • cookn bikercookn biker Posts: 13,374
    Nice cook Tim! Where are the greens....geeze. :laugh: ;)
    Molly
    Colorado Springs
    "Loney Queen"
    "Respect your fellow human being, treat them fairly, disagree with them honestly, enjoy their friendship, explore your thoughts about one another candidly, work together for a common goal and help one another achieve it."
    Bill Bradley; American hall of fame basketball player, Rhodes scholar, former U.S. Senator from New Jersey
    LBGE, MBGE, SBGE , MiniBGE and a Mini Mini BGE
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  • 2Fategghead2Fategghead Posts: 9,623
    Thanks Micky. Your right his Kona rub is great. ;)
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  • wkygrillerwkygriller Posts: 408
    Great looking cook Tim..Where's the bread to sop up the juice on the plate :huh:. No better feeling than when you put so much time into a cook and it turns out great :woohoo:. Been out of town. Looking forward to a good meal off the egg tomorrow night. The wife is starting to like fish (she actually ate some of my ahi down in Orlando last week)so I am going to try the sesame tuna on the egg. Stay tuned for the pics.
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  • 2Fategghead2Fategghead Posts: 9,623
    Thanks Sista. The taters were green a while back ago. :laugh:
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  • 2Fategghead2Fategghead Posts: 9,623
    Thanks Richard, Glad to hear you get to eat some egged food soon. :) Sounds like your wife's taste has changed good for you and her. :)

    We don't eat a lot of bread with meals but, Cindy dips her meat in the juice along with the extra marinade. :P
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  • YardawgYardawg Posts: 16
    That sure looks like a fine meal Tim.
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  • 2Fategghead2Fategghead Posts: 9,623
    Thanks Sandy. This was a great cook and change up from chicken and pork. :P
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  • BeliBeli Posts: 10,751
    Tim, that photo before last says it all.......Cindy is right!! Congratulations!!
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  • 2Fategghead2Fategghead Posts: 9,623
    Thanks Beli. :) We really loved the texture it was practically melt in your mouth. :P
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  • HossHoss Posts: 14,587
    Lookin good Tim.I think I'm gonna have to "copycat" that one! ;) :)
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  • 2Fategghead2Fategghead Posts: 9,623
    Thanks Hoss your gunna love it. ;)
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  • MaineggMainegg Posts: 7,787
    that looks really good Tim. We will have to give it a try soon.
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  • 2Fategghead2Fategghead Posts: 9,623
    Thanks Julie. We have been doing this cook ever since we met Rusty Roster at the 2009 eggfest and after party. Hope you enjoy it as much as we do. ;)
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  • Grandpas GrubGrandpas Grub Posts: 14,226
     
    The plate was bear but no licking or roll moping of the plate surface, does that mean it was good but not great? :)

    Very nice Tim and with Cindy's approval I will need to give this cook a try as I have not done a London Broil on the egg before.

    Kent
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  • Mr HollowayMr Holloway Posts: 2,034
    Hey Tim
    Looks really good.
    I hope to be trying some of Richard's rubs soon :)

    Shane
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  • 2Fategghead2Fategghead Posts: 9,623
    Hey Kent, It was as great as a London Broil can get. The Jacquard and vinegar based marinade worked great and I sliced it thin so it had a little chew not bad. ;) I have another one in the freezer just waiting on me. :)

    Cindy absolutely loved it. You know when you have been eating a lot of pork and hamburger and pork something else is always welcome. :ermm:
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  • 2Fategghead2Fategghead Posts: 9,623
    Hey Shane, Watch out his stuff is mighty fine. ;)
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  • Hi Tim,

    We are novice! Just got our BGE in November -- 2011. Looking forward to copying your recipe for London Broil. We need help with understanding the steps with cooking in the BGE. After you seared (direct) at 400, did you go to indirect? If so, how? What is "roast in AR?".

    Sorry for all the questions. We are excited to learn and eventually share in this forum.

    Cheryl
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