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TRex Method on London Broil - Delicious

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Smokin' Stogies
Smokin' Stogies Posts: 177
edited November -1 in EggHead Forum
I tried out the TRex steak method on a 2 inch thick London Broil that I marinaded for 24 hours. It was outstanding. Perfect char and superb middle. There were not any leftovers.

DSC_0023.jpg

Smokin'Stogies in Exton, Pa with my wife and our four dogs; Sully and Boo the Newfoundlands, Murphy the Irish Setter and Alli the Beagle/Lab mix. 

Eggers Prayer-

Our egg, which art in sizes, hallowed be thy smoke, thy will be grilled, at home as it is at eggfest. Give us this clay our daily brisket and forgive us our rubs, as we forgive those who gas grill against us, and lead us not to flashback but deliver us from overnighters. For thine is the grill, the smoke, the egg. Let's eat!

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  • Carolina Q
    Carolina Q Posts: 14,831
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    Looks good! How long did you roast after the sear?

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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  • Smokin' Stogies
    Smokin' Stogies Posts: 177
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    Seared 3 minutes per side at 650+, pulled it off to let it rest while I dropped the egg to 400, about 20 minutes, then 8 minutes per side. Let it rest 5 more then sliced as the pix show. My daughter called her brother in Montana and teased him on how good it was. He told me he would be on the next flight home if it were not for college.

    Smokin'Stogies in Exton, Pa with my wife and our four dogs; Sully and Boo the Newfoundlands, Murphy the Irish Setter and Alli the Beagle/Lab mix. 

    Eggers Prayer-

    Our egg, which art in sizes, hallowed be thy smoke, thy will be grilled, at home as it is at eggfest. Give us this clay our daily brisket and forgive us our rubs, as we forgive those who gas grill against us, and lead us not to flashback but deliver us from overnighters. For thine is the grill, the smoke, the egg. Let's eat!

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  • Mr Holloway
    Mr Holloway Posts: 2,034
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    Looks perfectly cooked, the TRex method has taken my steaks to a new level. :)
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  • Smokin' Stogies
    Smokin' Stogies Posts: 177
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    Mine too. Don't know if I can go to the neighbors next weekend and eat steak that they are planning. I think the egg has made me a food snob, nothing is as good anymore.

    Smokin'Stogies in Exton, Pa with my wife and our four dogs; Sully and Boo the Newfoundlands, Murphy the Irish Setter and Alli the Beagle/Lab mix. 

    Eggers Prayer-

    Our egg, which art in sizes, hallowed be thy smoke, thy will be grilled, at home as it is at eggfest. Give us this clay our daily brisket and forgive us our rubs, as we forgive those who gas grill against us, and lead us not to flashback but deliver us from overnighters. For thine is the grill, the smoke, the egg. Let's eat!

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  • Carolina Q
    Carolina Q Posts: 14,831
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    Thanks. Looks just like I like 'em. Haven't had LB in forever... well before I got the egg. Time to try it again.

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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  • Carolina Q
    Carolina Q Posts: 14,831
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    Forgot to ask... what did you use for a marinade?

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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  • Hoss
    Hoss Posts: 14,600
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    SWEET!!! B) Dat's some YUMMEE lookin MooCow!
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  • Smokin' Stogies
    Smokin' Stogies Posts: 177
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    London Broil Marinade:

    2/3 Cup Soy Sauce
    1/4 Vegetable Oil
    6 cloves minced garlic
    2 teaspoons ground ginger or 2 teaspoons fresh ginger
    2 teaspoons dry mustard
    2 tablespoons molasses

    Mix everything together and place London Broil in zip lock bag or marinader.

    Smokin'Stogies in Exton, Pa with my wife and our four dogs; Sully and Boo the Newfoundlands, Murphy the Irish Setter and Alli the Beagle/Lab mix. 

    Eggers Prayer-

    Our egg, which art in sizes, hallowed be thy smoke, thy will be grilled, at home as it is at eggfest. Give us this clay our daily brisket and forgive us our rubs, as we forgive those who gas grill against us, and lead us not to flashback but deliver us from overnighters. For thine is the grill, the smoke, the egg. Let's eat!

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  • Carolina Q
    Carolina Q Posts: 14,831
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    Perfect! Now I know what I'm cookin' this weekend! Thanks!!

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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  • berrygood
    berrygood Posts: 372
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    Best looking thing I've seen in awhile on here. Truthfully, it's hard to make something that simple stand out on this forum, but you did it. Great picture!
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  • thechief96
    thechief96 Posts: 1,908
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    That looks fantastic. Another item added to the "to do" list. :woohoo:
    Dave San Jose, CA The Duke of Loney
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  • mhhamburger
    mhhamburger Posts: 5
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    I am prepping this for the LB tomorrow.

    Gratitude to Smokin Stogies for the marinade and TRex technique!!!

    I'm loving my Egg and all the eggheads inspiring techniques, marinades and passion!

    ~Hamburger~
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