Wednesday Nights Meal

hapster · October 2013

Just a simple London broil tonight that's been coated liberally with Montreal Steak. Doing it down on the spider and CI and the raised to finish. With a side salad.

Will pull when the IT is about 135-138 on the Thermapen.

Also picked up some beef flat ribs. Not sure how or when I'll do them. Maybe Friday night when the Tigers play, though I was thinking about doing a couple of butts then...

hapster · October 2013

Thirsty work getting the egg fired up...

hapster · October 2013

Raised up and finishing. I have another 35 deg to go...

brianwdmn · October 2013

Looks great!

hapster · October 2013

brianwdmn said:
Looks great!

Thanks Brian. And here is the finished product... Thermapen approve

hapster · October 2013

And nothing helps settle the stomach and mind after a well cooked and enjoyed meal... Than a good smoke.

Chris_Wang · October 2013

Legit

Jebpot · October 2013

As usual the food looks great. Have not cooked a London for a long time and also not with the egg. Have to cook one soon.

CPARKTX · October 2013

Nice. Looks great.

hapster · October 2013

Thanks @Jenpot and @CPARKTX

Easy cook, nice flavor, goes great with salads and just about any sides. Lean and there are usually enough leftovers for lunches and another dinner.

Dyal_SC · October 2013

Looks deeeelicious!

Scottborasjr · October 2013

Looks great as always Hap, Is it possible that London Broil has another name? I never see it at anyplace that I procure meat from.

hapster · October 2013

Scottborasjr said:
Looks great as always Hap, Is it possible that London Broil has another name? I never see it at anyplace that I procure meat from.

I think it might be called Top Round as well. I'm sure if you ask the meat counter where you shop they should be able to help you out.

Mattman3969 · October 2013

Hap do you sear all your steaks first then raise or just certain cuts? The consistent good beef has alluded me, my filets are awesome but most others need help.

Mattman3969 · October 2013

Btw- great looking hunk of beef

hapster · October 2013

Mattman3969 said:
Hap do you sear all your steaks first then raise or just certain cuts? The consistent good beef has alluded me, my filets are awesome but most others need help.

I almost always do my steaks this way, only vary the times for rotating and flipping before moving them depending on the thickness. I do them down low on the CI and spider, with the egg at about 400-450 dome. That way I don't have to wait for the egg to adjust when I move them up to raised direct. For strips and ribeyes I do them 1-2min each turn and the flip and repeat before moving the up. For filets, esp thick cuts, I go 2-3min down on the CI for the turns and flip.

Mattman3969 · October 2013

Thanks Hap!!

hapster · October 2013

Mattman3969 said:
Thanks Hap!!

No problem. That's what we're all here for...

hapster · October 2013

For tonight's London Broil; I did 4mins between turns and flips before moving up. It's a slightly tougher cut...

nolaegghead · October 2013

Looks good hap! My dinner tonight was mostly a series of bourbon and cokes (as I try to finish some *&^% program for work). On the up side, I nailed SV baby backs and SWMBO cooked up an awesome crawfish etouffee last night when we had company over.

hapster · October 2013

nolaegghead said:
Looks good hap! My dinner tonight was mostly a series of bourbon and cokes (as I try to finish some *&^% program for work). On the up side, I nailed SV baby backs and SWMBO cooked up an awesome crawfish etouffee last night when we had company over.

Bourbon and cokes... That works!

Wednesday Nights Meal

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