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London Olympics Themed Grill

BigGreenBamaGrillerBigGreenBamaGriller Posts: 490
edited July 2012 in Cookbook

I am planning on throwing a big shindig for the opening ceremonies to the Olympics (We'll put meat on heat for anything...). Whenever we have a party around an event, we usually theme the food around the event. Anyone have ideas for British, or Olympic themed food that actually tastes good?

Birmingham, AL
XL, Small, and Mini BGEs


  • ShedFarmShedFarm Posts: 499
    edited July 2012
    Since I'm really familiar with any good tasting British food, I'll stick with the theme...

    Olympic onion rings
    Stuffed pepper torches (use bright colored ones, and wrap only the bottom 1/3 in bacon)
    Diving board salmon
    Javelin skewers of chicken
    Rowing shells of pasta w/cheese

    Cocktails from the uneven bar
    (Powhatan, VA)
  • TjcoleyTjcoley Posts: 3,085
    London Broil
    Something baked with Gold Medal flour
    It's not a science, it's an art. And it's flawed.
    - Camp Hill, PA
  • Hokie_SmokerHokie_Smoker Posts: 433
    Just fix enough food to feed Phelps.


    Johnson, Navin R... Sounds like a typical bastard.


    Belmont, NC

  • Shedfarm - Sounds like you already had some ideas in mind.

    TJ - I've never had London Broil. Is it tasty?
    Birmingham, AL
    XL, Small, and Mini BGEs
  • TjcoleyTjcoley Posts: 3,085
    Haven't done a London Broil on the Egg yet (on my gt3 list - got to try that).  Always a favorite on the gasser.  I used a top round roast about 2 inches thick - some stores sell this as London Broil, however it's not really the cut of meat the name comes from, but rather the technique of cooking, which to make it more confusing varies greatly.  Originally it was Flank steak used for London Broil.

    I marinate the steak/roast in a mixture of 1 cup oil, 1/4 cup soy sauce. 3 Tbsp honey, 1 Tbsp garlic powder. Marinate for 4 - 6 hours.  Cook direct at 400 - 450 until medium rare and let rest.  The sugar in the honey gives it a nice bark - don't worry if the outside looks burned as long as internal temp is ok.  Slice thin against the grain.  
    It's not a science, it's an art. And it's flawed.
    - Camp Hill, PA
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