Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.

Want to see how the EGG is made? Click to Watch

A Last Two Cooks

Options
TomM24
TomM24 Posts: 1,366
edited November -1 in EggHead Forum
London Broil with Raising the Steaks. The Eggshot
IMG_0354.jpg

Plated with couscous with feta and cucumbers.Jack Stack BBQ Sauce for the meat

IMG_0356.jpg
Boneless Pork Chop with large coucous cooked in chicken stock. Not sure how the wife seasoned the chop
IMG_0359.jpg
· Share on FacebookShare on Twitter

Comments

  • Beanie-Bean
    Beanie-Bean Posts: 3,092
    Options
    Nice plating, and nice pics, Tom. My...the steak is rare, eh? It looks great :)
    · Share on FacebookShare on Twitter
  • Mainegg
    Mainegg Posts: 7,787
    Options
    Nice looking. I wish they cut London broils like that here in Maine. Next time we are to my in laws in PA I am buying a London Broil and freezing it an bringing it home to Maine to the meat dept of our local Hanifords. It is almost a cheep pot roast they cut up here. and not worth the time to grill :angry:
    · Share on FacebookShare on Twitter
  • TomM24
    TomM24 Posts: 1,366
    Options
    Maine Egg:

    London Broil freezes well and if you like it on the rare side my experience has been cooking a defrosted piece it is easier to keep the center rare. This piece was fresh but it was done just right for me. 400 direct to 135.
    · Share on FacebookShare on Twitter

Categories