[smoking] Sea dn Cyber mofo's!

[Sea Six]

Originally Posted by MrPeabody

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.

Hmmm.

Might have to try that 45° slicing technique. Oh, and my slices were VERY thin. Individual pieces were 1" by 7" by about 1/8-3/16" thick.

[Sea Six]

Originally Posted by MrPeabody

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.

Just watched the video.

I sliced it exactly as she did, with the exception of the knife being tilted at 45°. From what I can gather, the only difference is that the cross-sectional area (i.e. the overall size) of each slice would have been a little greater. I doubt that in and of itself would have made any difference as to the tenderness.

[MrPeabody]

Originally Posted by Sea Six

Hmmm.

Might have to try that 45° slicing technique. Oh, and my slices were VERY thin. Individual pieces were 1" by 7" by about 1/8-3/16" thick.

Yeah, the diagonal thing is critical with a London Broil.

[Sea Six]

Originally Posted by MrPeabody

Yeah, the diagonal thing is critical with a London Broil.

Why? You're still cutting against the grain. Each slice will wind up being slightly bigger, is all I can see. In fact, my method makes the fibers a little bit shorter... wouldn't that make them more tender?

[MrPeabody]

Originally Posted by Sea Six

Why? You're still cutting against the grain. Each slice will wind up being slightly bigger, is all I can see. In fact, my method makes the fibers a little bit shorter... wouldn't that make them more tender?

Don't really know, it just is what it is.

[Sea Six]

Originally Posted by MrPeabody

Don't really know, it just is what it is.

Well, whatever I did, definitely wasn't right.

I'll give it one more chance.

Also, I didn't do it on my Primo ceramic grill, due to inclement weather. The oven I used was my indoor Jen-Air grill with the broiler function. The Jen-Air grill would definitely produce a drier end result than the Primo.

Also, I had a temperature probe in the meat. I figured (incorrectly) that with such a thin piece of meat, as compared to the much thicker cuts I've been grilling on my Primo, the internal temperature would not rise as much as the thicker meats I have experience with, after removing from the heat. I took it out at 122°... it rose to 144°, which is way past medium rare. The center portion (maybe 1/3 of the meat) was all that wound up being medium rare. Even that meat, which I extracted and was the only thing worth eating, was extremely tough.

[MrPeabody]

I don't have much experience with thermometers, so I can't comment there.

It's like anything else, practice and experience will get you good results eventually. Don't forget to try some tenderizer, it's something I've never used until the last few years, and sometimes it makes a big difference.

[Sea Six]

I used to have a personal chef. For 5 1/2 years, she brought me some of the most delicious meals. One of my favorites was her London Broil. Whenever I saw that in my fridge, it was the very first thing to go.

I need to figure this thing out.

[syf350]

On a side note, I just fished some more pork chops that were out of this world.

[syf350]

Originally Posted by Cybercowboy

And just now put on some nice big beef ribs. Yeah, it's been pretty beefy here lately.

Have company coming in a couple weeks and want to do some ribs. What is this called? I've never bought ribs that start out looking like this. is it a special cut?
Any pointers on the cook will help too, hopefully i can blow them away with those ribs!

[syf350]

doing some boneless chicken breasts tonight.

pit temp? direct? indirect? internal temp?

[syf350]

Here's the plan.

Flatten, stuff with bacon, jalapeno, cheese. Roll then grill.

[Sea Six]

Sorry I'm just now reading this.

I'd do 425° indirect, bringing the internal temp up to 165° or 170°.

[syf350]

Hmmm...saw on the primo place 350 direct, 32 minutes. 8 each side.

[Sea Six]

How did they turn out?

[syf350]

Waiting on the grill. Just hit 250. Drinking time.

[syf350]

Marvelous...

[Sea Six]

Did you do them direct?

[syf350]

Originally Posted by Sea Six

Did you do them direct?

Si.

[syf350]

Any reason to brine a pork butt?