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Are you happy it’s finally
National BBQ Month
? While we like to BBQ year round, May is our favorite because the whole country is celebrating delicious food. If you’re new to cooking BBQ on your EGG, check out our
Smoking Basics Publication
...if not, proceed to some of our favorite recipes! We love
Dr. BBQ’s Coffee Rubbed Brisket
Famous Dave’s Sticky Ribs
Virginia Willis’ Pulled Pork
. Pair with this
for a winning way to start off May!
Big Green Egg headquarters has moved - come visit our new showroom and check out the museum and culinary center too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340
London Broil Suggestions????
Anyone cooked one on the egg before???
I cook them all the time....being such a lean piece of meat I cook them Hot and Fast preferring to marinate them in some liquid for a few hours or overnight versus a dry rub. If I do use a dry rub it is always Dizzypig Cowlick steak rub on London Broil for me....HTH....Page
I cook them like a big steak also. I usually marinate overnigh them in an adaptation of Raichlen's Belgian Beer marinade:
Belgian Beer Marinade
[p]2 Cups Beer - dark preferred
1/4 Cups Dijon mustard
1/4 Cups Canola oil
1 tsp Coarse Salt + to taste
1 tsp Freshly ground black pepper
1 Red Onion, thinly sliced
1 Jalapeno, diced
4 Scallions, Chopped, White and Green
4 Clove Garlic, Smashed with side of cleaver
2 Slice fresh Ginger smashed
1 Tbs Pickling spices
1 Tbs Paprika
1/2 tbs Caraway Seeds
Combine and whisk. I used on london broil.
What are "pickling spices?"
How do you measure what "2 slices of ginger smashed are?"
lastly, One red onion chopped seeams to be alot! Especially with chopped scallions. Do you follow this recipe verbatum?
ShortRib, my very first cook, check out the link.
Pickling spices can be found in the spice section of your grocer. I think mine are McCormick. I just have a small jar, but you can buy larger quantities. I don't really measure the ginger, I just cut a couple of slices about the size of a nickle or a little larger around and smash it with the side of a cleaver, or a meat hammer. I do follow the recipe. It seems like a lot of onion, but it does not overpower it. I have cooked quite a number of them this way and they are excellent. If you don't like caraway you can back off it a little, but I like the flavor it adds.
Make that 1/2 teaspoon of Caraway.
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