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Getting Ready for Supper

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Mattman3969
Mattman3969 Posts: 10,457
in EggHead Forum
Took 2 1/2lb Beef Round/London Broil and got it marinating in EVOO,Soy Sauce,Honey with some rosemary and thyme. Been in the marinade for 3hrs so far and plan on cooking in about 2 more hrs. image Then I whipped up some Lebanese Chimichuri Sauce to go with it. image
stay tuned to see if I can pull this off or muck it up!!

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analyze adapt overcome

2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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  • DMW
    DMW Posts: 13,832
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    Looks like you have a great plan in play here. 
    Cook to medium rare and slice thin across the grain on a bias. All set from there.

    They/Them
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - WSJ - BS 17" Griddle - XXL BGE  - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker
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  • SGH
    SGH Posts: 28,791
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    Standing by my friend.

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • Mattman3969
    Mattman3969 Posts: 10,457
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    Just went on the egg @250 with oak for taste & cherry for color.
    image

    -----------------------------------------

    analyze adapt overcome

    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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  • SGH
    SGH Posts: 28,791
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    Bring it on home brother. Standing by for the finale.

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • Mattman3969
    Mattman3969 Posts: 10,457
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    Thanks @sgh , I'm hoping it goes as planned.

    -----------------------------------------

    analyze adapt overcome

    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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  • SGH
    SGH Posts: 28,791
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    @Mattman3969‌
    Brother I have no doubt about it. You will hit target perfect my friend. Still standing by with interest. I like cooking these myself.

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • Mattman3969
    Mattman3969 Posts: 10,457
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    The small is coming up to searing temps with a fresh load of RW. Getting ready to pull it for a few min rest, put the corn on the large and sear this bad boy image

    -----------------------------------------

    analyze adapt overcome

    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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  • Mattman3969
    Mattman3969 Posts: 10,457
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    Resting before sear

    image

    -----------------------------------------

    analyze adapt overcome

    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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  • DMW
    DMW Posts: 13,832
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    Grab some paper towels and pat dry the surface before the sear.

    They/Them
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - WSJ - BS 17" Griddle - XXL BGE  - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker
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  • Mattman3969
    Mattman3969 Posts: 10,457
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    Will do and thanks for the reminder because that wasn't even in my mind.

    -----------------------------------------

    analyze adapt overcome

    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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  • DMW
    DMW Posts: 13,832
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    Yeah, I tend for to forget as often as I remember. Not sure why...Oh yeah, too busy doing my 12oz curls.
    They/Them
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - WSJ - BS 17" Griddle - XXL BGE  - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker
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  • Mattman3969
    Mattman3969 Posts: 10,457
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    Ok so I got the large up to 425 and put the corn on which is always good image Seared the meat at 650 on the small and brought in to hang out a bit image And plated up with a fresh salad image The meat had a great taste and was very tender, but I personally would rather have a Ribeye that is done in half the time I spent on this chunk O meat. Maybe I did it wrong and should've just went 600 raised direct and flipped a bunch but next time my $$$ are goin on another cut of beef. If I am missing out here please point me in the right direction.

    -----------------------------------------

    analyze adapt overcome

    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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  • hapster
    hapster Posts: 7,503
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    Nailed it!!!
    Great looking meal :)
    MSV Chill Spot
    Chester County, PA

    http://egginwithedward.blogspot.com/

    http://edwardhardingphotography.zenfolio.com/
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  • Mattman3969
    Mattman3969 Posts: 10,457
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    Hap, what is your overall thought on this cut of beef??

    -----------------------------------------

    analyze adapt overcome

    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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  • henapple
    henapple Posts: 16,025
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    Again. ..no invitation. Where's the love. I'm having chicken salad tonight. I'll trade.
    Green egg, dead animal and alcohol. The "Boro".. TN 
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  • Mattman3969
    Mattman3969 Posts: 10,457
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    @hennaple - I trying to get my best of the best together before you come eat at my table. I certainly do not wanna disappoint the "Bacon Man".

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    analyze adapt overcome

    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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  • buzd504
    buzd504 Posts: 3,824
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    That looks great!!

    What makes your chimichurri "Lebanese" ?
    NOLA
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  • Mattman3969
    Mattman3969 Posts: 10,457
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    Good catch and when i look at the recipe to answer your question it is Argentine. I think that Chimichuri originated in Argentina. Me feels pretty stupid at the moment about the misinfo.

    -----------------------------------------

    analyze adapt overcome

    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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  • NPHuskerFL
    NPHuskerFL Posts: 17,629
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    @Mattman3969‌ Looks positively delicious! Bing, Bang, Boom nailed it woohoo!!!
    image
    LBGE 2013 & MM 2014
    Die Hard HUSKER & BRONCO FAN
    Flying Low & Slow in "Da Burg" FL
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  • buzd504
    buzd504 Posts: 3,824
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    Mattman3969 said:
    Good catch and when i look at the recipe to answer your question it is Argentine. I think that Chimichuri originated in Argentina. Me feels pretty stupid at the moment about the misinfo.
    That sounds right, although there are a ton of variations on chimichurri.  Mint-based, basil-based, parsley-based, cilantro....  And any combination.  Pretty much any green sauce with a ton of herbs can be called a chimichurri (and they are all pretty much awesome).

    I was just wondering if there was something distinct about "lebanese" since most of them are given spanish derivations.

    No matter, though, your cook looks delicious!!


    NOLA
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  • SGH
    SGH Posts: 28,791
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    @Mattman3969‌
    No sir. You did not do it wrong. London Broil cannot compete with Ribeye on any level my friend. Ribeye is head and shoulders above it by any stretch of the imagination. Nonetheless yours looks excellent from where I'm sitting. Outstanding job.

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • Mattman3969
    Mattman3969 Posts: 10,457
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    Thanks for the compliments. And we finish this meal off with some frozen peaches thrown in the Bullet blender until they turned to cream. Ooooooh so good image

    -----------------------------------------

    analyze adapt overcome

    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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  • blind99
    blind99 Posts: 4,971
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    Beauty of a cook. Tender London broil = win, in my book.

    Tell more about that peach dessert, please? Just straight peaches, blended? Any liquid?
    Chicago, IL - Large and Small BGE - Weber Gasser and Kettle
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  • Mattman3969
    Mattman3969 Posts: 10,457
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    Straight frozen peaches!! No liquid and no sweetener. You gotta work the chunks down into the blender a few times but it will get smooth like ice cream. We do this with strawberries,bananas and peaches. The strawberry banana mix is really good

    -----------------------------------------

    analyze adapt overcome

    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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  • SGH
    SGH Posts: 28,791
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    Looks like a home run to me. Good job brother.

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

    · Share on FacebookShare on Twitter

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