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London Broil time again!

2Fategghead
2Fategghead Posts: 9,624
edited November -0001 in EggHead Forum
This cook came from Rusty Rooster. :) Thanks dude.

I had the London Broil in marinade overnight. I had some of the marinade off the the side to drizzle over the meat after it is sliced up.

First scrubbed off the large baking potato's and soaked them in salt water for four hours before baking. After they soaked I dried them and rubbed them with DP Raising the Steaks. Then I baked them indirect at 400° for 1.5 hours.

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Look what A rock I got out of the BGE bag! :ohmy:

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Here is the Steak and the marinade.

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An hour before I planed to sear the London Broil I took it out of the marinade and let it all drip off and rubbed it with DP Cow Lick. I let it sit at room temp a short time.

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I got my egg stabilized at 500° and slapped the London Broil on for 2 min dome closed then I put it in a different place on the grill for 2 more min's. Then I flipped it and did it over again. Then I checked the internal meat temp and it was 155° so I pulled the meat and let it rest under some foil for 15 min. Then I sliced it up.

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Then I drizzled the extra marinate a had put back on the sliced meat.

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And here is the plate. Sorry no leftovers! :P

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Here is the marinade

1/8 cup of Worcestershire

1/4 cup of vinegar (i use white)

1/2 cup of Dijon mustard

I then put this in a blender and add canola oil until it don't emulsify any more.

The potato brine was from Naked Wiz site by Nature Boy

http://www.nakedwhiz.com/bakedpotato.htm
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Comments

  • Hoss
    Hoss Posts: 14,600
    Great lookin cook!Could you tell any difference in soaking the taters in saltwater? :huh:
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  • Florida Grillin Girl
    Florida Grillin Girl Posts: 5,013
    What a nice birthday dinner for you! Steak looks perfect. You said your internal temp was 155?? probly a typo. It looks perfectly pink, more like 125!

    Have a great rest of the evening with your lovely wife.

    Faith
    Happily egging on my original large BGE since 1996... now the owner of 5 eggs. Call me crazy, everyone else does!
     
    3 Large, 1 Small, 1 well-used Mini
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  • Beli
    Beli Posts: 10,751
    TIM...YOU'RE TOP OF THE TOPS!!!!!FELICIDADES
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  • 2Fategghead
    2Fategghead Posts: 9,624
    Hoss, My quick answer is no. Is been a while since I baked a potato. I pretty much get a dam good baked potato especially when I bake them at400°- 500° up high in the dome like that. I will do a comparison and let you know. Tim
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  • 2Fategghead
    2Fategghead Posts: 9,624
    Faith, Thanks. I don't know I was searing it and trying not to over do it and I thought I seen 155° on the thermapen. The meat had a taper cut to it so maybe I checked the thin end. :blush:

    It was very good and we had Cindy's nephew for supper and he really liked it and said that was the best baked potato he ever had. He and Cindy both eat the skin and all. Tim
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  • 2Fategghead
    2Fategghead Posts: 9,624
    Thanks Beli. You are to my friend! ;)
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  • fire egger
    fire egger Posts: 1,124
    Ok showing my ignorance, what are the tater holder thingies, where do you get them, looks like a very good approach
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  • NoVA Bill
    NoVA Bill Posts: 3,005
    Hey Tim,

    I'm guessing that's your b-day/anniversary dinner - nice. I've been wondering where your potatoe ring has been...good to see it back in action.
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  • 2Fategghead
    2Fategghead Posts: 9,624
    Kendell, It's my invention I have no intention to develop. It started when I was grilling and baking potato's and was running out of grill space. So, I asked a welder friend of mine to fab this up for me.

    It's made out of food grade stainless 304 steel. It's 2 inch by 1/4 and 18 inches diameter. I divided 6 pieces of square stock tubing because round tubing was not available at the time and bent 1/4 food grade 304 stainless for the skewers.

    With out the skewers I use it to raise a grid to the felt line. It's cost was close to $50 but then I polished and buffed it out. So, there was a lot more labor (pretty much not necessary).

    000_0873.jpg

    This design works great for baking potato's. Feel free to duplicate as you see fit.

    000_0876.jpg
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  • 2Fategghead
    2Fategghead Posts: 9,624
    Kendell, There may be something to this contraption it works great and some think the skewer heats and aides in baking the inside as well but, I have no scientific data to prove that. :)
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  • BENTE
    BENTE Posts: 8,337
    those are some big a$$ed potatos!!

    marinade looks like a winner ;) i hope you either boiled it or saved some marinade for the final drizzle

    happy eggin

    TB

    Anderson S.C.

    "Life is too short to be diplomatic. A man's friends shouldn't mind what he does or says- and those who are not his friends, well, the hell with them. They don't count."

    Tyrus Raymond Cobb

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  • 2Fategghead
    2Fategghead Posts: 9,624
    Yes, Bill that was my eventful days cook. I have a confession to make though.

    Did you see Faith's response when I said I seared and pulled the London Broil at 155°? I was drunk (I don't even drink)because in reality I was using the thermapen in my left hand and reading it upside down thus 155° vs. 125° :blush: . As you can see my cook has a happy ending. Cindy would rather have her meat cooked where no red is showing. Although she ate her portion; she would not mind if the meat was a little over cooked. :)

    I never did fess up to Faith but, if she reads this then I guess the jig is up! :whistle:

    Anyway, I do use the potato ring for raised cooks as well. ;) Tim
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  • fire egger
    fire egger Posts: 1,124
    I appreciate it, very cool idea, I have also heard about using metal skewers in BP, dont know if it works either, do like the idea of freeing up grill space and cooking a little higher in the dome.
    thanks for the pics
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  • 2Fategghead
    2Fategghead Posts: 9,624
    Hey Terry! We have some big baking potato's here. :woohoo:

    We did save some marinade back before we used it to drizzle over the meat and it was great. :P Tim
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