[smoking] Sea dn Cyber mofo's!

[Rob]

Smoked some brussel sprouts as well

[Sea Six]

Wow, I never thought about smoking Brussels sprouts. I love them... how did they turn out?

[Rob]

Originally Posted by Sea Six

Wow, I never thought about smoking Brussels sprouts. I love them... how did they turn out?

They are great.

Always remember to play with your food!

[Cybercowboy]

Beef ribs turned out awesome.



Nice smoke ring too. Served it with roasted turnips, salad, and a horseradish cream sauce.

[syf350]

Planning on doing boneless pork chops tonight. Will be another first on the primo.

Idears?

[Cybercowboy]

Originally Posted by syf350

Planning on doing boneless pork chops tonight. Will be another first on the primo.

Idears?

You could brine the pork chops, that always is a good thing.

Mix up simple brine with salt and brown sugar. Doesn't have to be anything fancy.

For the brine I'd do 2 cups of water, 1/4 cup kosher salt, and 1/8 cup brown sugar. Heat that up to dissolve the salt and sugar, then add 2 cups of ice to the mixture to cool it down. If you want to add any additional flavorings, add them before you add the ice. Rosemary and/or garlic would be good. When it is cold, put it in a resealable container with the pork chops and pop in the fridge for a few hours.

Then, before you grill them, rinse them off with tap water, pat dry, and season as usual but go very light on the salt. Then just grill them up! I grill pork chops right over the coals, with a chunk or two of wood, but keep the temp below about 325. Once they get a nice color, you can move to to the indirect side if you want. You're shooting for an internal temp of about 145-150, don't over cook them!

[syf350]

Thanks! I'll give it a go.

[syf350]

Fecking awesome. Didn't get to brine as they were frozen and just pulled them this morning, but cooked as you directed. Talk about juicy.

[Cybercowboy]

Originally Posted by syf350

Fecking awesome. Didn't get to brine as they were frozen and just pulled them this morning, but cooked as you directed. Talk about juicy.

Actually you can brine them while frozen, the brine actually thaws them out faster and still does its job, just FYI.

[Sea Six]

Brent, how about a London Broil?

Finney method, or high heat directly over coals?

[Cybercowboy]

Originally Posted by Sea Six

Brent, how about a London Broil?

Finney method, or high heat directly over coals?

I'm not an expert on that cut, never seem to get it just right. It's definitely all about the marinade, the cooking part is really not as important as that part, as long as you don't overcook it I guess.

Just not a big fan of the cut, actually. It's lean, it's kinda dry, and it's finicky. I'd rather just go with a flank steak, much more predictable and easier to deal with. Done right they are really good though. The best one I had, the guy cut it up using a professional meat slicer, razor thin. Dang that made the best roast beef sandwich.

That said, Finney method works great with any thick-cut meat.

[Sea Six]

It's pretty thick. At least 1.5" I'd say, without taking it out of the package.

[Cybercowboy]

If you're not going to marinate it overnight, you're probably making a dire mistake. One that could potentially bring down the government of Florida. Think carefully here.

However, if you just want to season it with some worchestershire sauce, salt, pepper, and garlic powder, and cook Finney-style until a nice medium of 135 internal (2nd rest final internal temp), you may be OK. I'd pull it at 112 for the first rest. If you want to go to medium-rare, pull at 107. Either way sear for 2 minutes/side.

[MrPeabody]

I cook a lot of London Broil. My secret ingredient for the marinade is whiskey. And it is important to marinade overnight. Try 50/50 Worcestershire and A1 sauce, with a few shots of whiskey. It's not the most tender cut of beef, but pretty good bang for the buck. Don't be afraid to use a meat tenderizer, too. Works pretty good on a London broil. About seven minutes on each side over very hot coals sears it well and leaves it pink in the middle.

[Sea Six]

Originally Posted by MrPeabody

I cook a lot of London Broil. My secret ingredient for the marinade is whiskey. And it is important to marinade overnight. Try 50/50 Worcestershire and A1 sauce, with a few shots of whiskey. It's not the most tender cut of beef, but pretty good bang for the buck. Don't be afraid to use a meat tenderizer, too. Works pretty good on a London broil. About seven minutes on each side over very hot coals sears it well and leaves it pink in the middle.

Awesome! Thanks. I've got some Crown Royal, I think. I'm not sure if I can spare it for the London Broil, though.

[MrPeabody]

Originally Posted by Sea Six

Awesome! Thanks. I've got some Crown Royal, I think. I'm not sure if I can spare it for the London Broil, though.

Crown Royal is an excellent choice, very sweet. Brandy works well, too, as does red wine, but the wine is a whole different flavor.

[Sea Six]

The London Broil turned out... ok... won't be doing one again. It's just friggin' tough.

I even sliced it lengthwise, against the grain, into approximately 1" by 7'' slices... it was edible, and kind of tasty, but it took a full minute to chew each bite.

My London Broil was a pretty big chunk of meat... around 2 1/4 pounds, so I went a little longer than 7 minutes per side. It still wound up being medium rare in the middle (probably half to two-thirds of the cross section).

[Sea Six]

Got some family coming over for lunch today... the unanimous choice of meat?




Chicken. Again.





Of which, I'm only too happy to oblige.

[syf350]

gonna do more chops tonight. could not believe the tenderness and juiciness these things have

[MrPeabody]

Originally Posted by Sea Six

The London Broil turned out... ok... won't be doing one again. It's just friggin' tough.

I even sliced it lengthwise, against the grain, into approximately 1" by 7'' slices... it was edible, and kind of tasty, but it took a full minute to chew each bite.

My London Broil was a pretty big chunk of meat... around 2 1/4 pounds, so I went a little longer than 7 minutes per side. It still wound up being medium rare in the middle (probably half to two-thirds of the cross section).

You sliced it too thick. Should be no thicker than 1/4",sliced at a 45 degree angle to the surface it's laying on.

Carving a London Broil - YouTube

Sliced very thin, a London broil with my marinade will make the best RB sandwich you've ever had.