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London Broil

SmokingInMOSmokingInMO Posts: 169
edited 8:29AM in EggHead Forum
Broil1.jpg
<p />Second use of the egg, this time decided on a London Broil, turned out very nice. Heated the egg up to aroun 650 seared each side for a few moments then pulled it off and took inside for about 15 minutes to get the egg down to around 500. Put it back on for a few minutes to allow it to finish and it turned out perfect.

Comments

  • ChubbyChubby Posts: 2,956
    SmokingInMO,[p]
    I do those often...yours looks mighty tasty!![p]I do sammiches.... with Roasted Balsamic Onions, Portobella Mushrooms, Horseradish Creme... and Ciabatta rolls.[p]Welcome!![p]Evans

    I spent most of my money on good bourbon, and bad women...the rest, I just wasted!!
  • Chubby,[p]"and Ciabatta rolls."[p]You don't, perhaps, know Jack, do you? LOL.[p]On the series side, do you do yours about the same way - TRex style?[p]The sammich idea sounds really good.[p]LVM

  • Car Wash MikeCar Wash Mike Posts: 11,244
    SmokingInMO,
    Dang, looking good. Posting pics and getting great food cooked already. You are way ahead of my learning curve.[p]Mike

  • ChubbyChubby Posts: 2,956
    LasVegasMac,[p]Actually...I've been accused of "Not knowing Jack"...many, many times!! But, what do they know?[p]LOL!!

    Yes...I do TRex them. I do them rare......and slice them across the grain so they're tender!![p]Here's an old "Food TV" recipe I use all the time!![p]It is a winner!![p](hopefully I can figure ourt howe to post a link here)!![p]Evans[p]"Eat heavy....Dress cool"[p]

    [ul][li]http://www.foodnetwork.com/food/cda/recipe_print/0,1946,FOOD_9936_16097_PRINT-RECIPE-FULL-PAGE,00.html[/ul]
    I spent most of my money on good bourbon, and bad women...the rest, I just wasted!!
  • Dimple's MomDimple's Mom Posts: 1,740
    SmokingInMO,
    Wow, that looks good. Evans sandwich sounds good too. I haven't had a london broil in ages. That's about to change![p]Gwen

  • Nature BoyNature Boy Posts: 8,494
    SmokingInMO,
    looks good, but a little dry. Oh....is that juice on the plate? hehe. Kidding.[p]Seriously....a thing of beauty. How long have you been cooking before the egg?[p]Cheers!
    Chris

    DizzyPigBBQ.com
    Twitter: @dizzypigbbq
    Facebook: Dizzy Pig Seasonings
  • Nature Boy,
    Been smoking on a pitmaster for around 10 years now so I have a little bit of experience under my belt. I just heard about the egg a few months ago, had never seen one or eaten anything from one but took a friends advise on blind faith and purchased one.

  • Car Wash Mike,
    Hey thanks, was thinking Tri-Tip for this weekend

  • Chubby, many thanks for the link, perhaps this Sunday.[p]LVM

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