Saturday Night DInner

Smokin' Todd

This 2.21 lb london broil was rubbed with a little bit of olive oil and a healthy dusting of Dizzy's own Cow-Lick.

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Got the large greenie to 550* and threw her on.
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15 minutes later...flipping 3 times...here is the finished product.
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Just before Cornfed and I assaulted this piece of cow.
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There is actually a limit of what we can eat, so this is for Sunday's eggs.

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Ryan

Smokin' Todd,[p]WOW! Looks great... Seeing your pictures is making me hungry...[p]Ryan[p]

TRex

Smokin' Todd,[p]How is london broil? Is it a tough cut? Those pictures looks great by the way.[p]TRex

Smokin' Todd

TRex,[p]Cooked at this method...wasn't tough at all compared to it being broiled in the oven.
Compared to a poterhouse and t-bone...yes.
This cut certainly wont melt in your mouth, but certainly wont be chewy. I defantatly recommend this cut if you dont want to spend the cash and have beef on your plate where you can use a knife and fork and have alot of juice to dip or slurp![p]ST[/b]

Chubby

Smokin' Todd,[p]That's gooood looookin' grub there ST!! I do LB like that myself often...cooked and sliced thin it's always a crowd pleaser here as well!![p]I marinade red onions and portobello mushrooms in EVOO, Balsamic Vinegar, salt, and pepper for an hour. Then roast under the broiler for about 30-45 mins... while your doing the meat outside. [p]You layer that on top of that sliced beef, with a bit of "horseraddish mayo" on top of some good toasted Chibata Bread.....OH YEA.........!![p]Chubby[p]PS....
Make sure you're slicing against the grain.....[p]Eat heavy...Dress cool