So the wife's been pestering me for awhile (months, actually) to do up a London Broil......where on the cow do this stuff come from?
I haven't done one in probably 13 years & I didn't have a fun time of it then........... ::)
So she just shows up with one this AM & I'm stuck doing what I've come to call "Hyena Brisket" as that's what this particular cut of shoe leather seems to resemble.............
There it is on the left.....next to some of the lump that will come to roast it.............. :o
(http://pics.weberkettleclub.com/images/2017/09/18/Hyena-Brisket-w-TaterZilla-007.jpg)
She fixed up a pan of fresh corn, poblano & orange bell peppers, spices & butter......this was up on the grate whilst "TaterZilla" was roasting down in the coals....this thing musta weighed 9 lbs. even though I forgot to get out the scale.....S&P olive oil, in foil.......
(http://pics.weberkettleclub.com/images/2017/09/18/Hyena-Brisket-w-TaterZilla-009.jpg)
there it is hiding.....as long as one side of the flip grate....came out of an ordinary bag of ordinary potatoes....whoda thunk it?
(http://pics.weberkettleclub.com/images/2017/09/18/Hyena-Brisket-w-TaterZilla-004.jpg)
Well, by the time TaterZilla's givin' it up & getting to 185 or so, the coals are taking a bit of a nose dive & so I added some lump....
(http://pics.weberkettleclub.com/images/2017/09/18/Hyena-Brisket-w-TaterZilla-006.jpg)
waited a bit w/ the lid off & set on said Hyena brisket, having been injected w/ Cajun butter & liberally slapped down w/ Big Ron's Hint of Houston......
(http://pics.weberkettleclub.com/images/2017/09/18/Hyena-Brisket-w-TaterZilla-013.jpg)
surprize !!
It's not enough heat, quite, to get the wife's description of seared & somehow crusty, so I take the steak OFF THE GRILL & dump the whole rest of the coffee can of lump chips in & get out the sear grate.................
we gettin' there, yet?
Hot enough for ya, darlin?
(http://pics.weberkettleclub.com/images/2017/09/18/Hyena-Brisket-w-TaterZilla-018.jpg)
Screw it....grate it & plate it !!!!
Some magical, chemical, scientific kinda thing must of happened while it was sitting off to the side & the sear grate was heating up, 'cause this was, BY FAR, the finest hyena brisket I've ever done !!!
(http://pics.weberkettleclub.com/images/2017/09/18/Hyena-Brisket-w-TaterZilla-021.jpg)
(http://pics.weberkettleclub.com/images/2017/09/18/Hyena-Brisket-w-TaterZilla-023.jpg)
Plated, with 1/2 of TaterZilla...............
(http://pics.weberkettleclub.com/images/2017/09/18/Hyena-Brisket-w-TaterZilla-025.jpg) (http://pics.weberkettleclub.com/image/WG9)
Here's the 'Zilla compared to an ordinary EX. LARGE baker:
(http://pics.weberkettleclub.com/images/2017/09/18/Hyena-Brisket-w-TaterZilla-020.jpg)
Oh, & droop test works the same for hyena........
(http://pics.weberkettleclub.com/images/2017/09/18/Hyena-Brisket-w-TaterZilla-029.jpg)
Now, where's that strawberry pie?
That is the nicest looking hyena brisket I have ever seen buckie, TaterZilla is prolly the biggest freak of a tater, looks like a 3 pounder to me.
(http://i1295.photobucket.com/albums/b637/dredgerguy/just%20crap/cowreentry_zpsd2d93ce6.jpg)
Great cook as usual and a fun read. I'm just glad I got to see that Tweety plate again. :D It sounds like you basically did it tri tip style with a reverse sear. I'm glad it worked out.
Awesome cook. The Hyena brisket looks perfect. That is a tater on steroids.
Always love reading your posts, Buckie. Looks delicious.
Quote from: 1buckie on May 25, 2014, 07:28:04 PM
... Some magical, chemical, scientific kinda thing must of happened while it was sitting off to the side & the sear grate was heating up ...
Wondering if this kind of
intermission allows the meat to recuperate some, so as to take on the final heat to better effect? I don't know much about cooking meats ... but nor do I recall reading anything that supports the supposition I just typed. Your thoughts?
TX, Lance......if the tater comparison doesn't tell the tale, look at the large stover burner next to it......
There was a guy who had a small BBQ place using the sandwich shop area built into a gas station near here that used to do very large BBQ taters......but they were never this big........ :D
TX, Mr. Duke, kinda like that, only the dwell did something different to it............
TX, Argent !!!
Fun w/ Food !!!!
TX, MD !!!!
Very tastey, the meat was almost melt in your mouth......never cooked one like this & always dreaded even trying before.......... >:(
TX, A-t-S.........not quite sure.....I'll tend toward the magical as opposed to the scientific, however ................... 8)
That sliced beef pic is amazing! Everything looks delicious, as usual.
Never seen that cut of beef around here. Might be called something different.
Looks yummy!
Mark, it's actually a style of cut & cooking.....if I remember, it can be cut from various pieces, but usually top round.....don't know, let's ask the Meat Man ~~~>
http://www.askthemeatman.com/london_broil.htm
According to him, I cut it wrong..... :-[
still was like beef flavored butter......was griping & moaning about having to fiddle w/ the cook & it being wrecked, basically projecting absolute disaster & the wife says: "well,think positive & hope for the best....", right before I cut it......gee whiz, not so bad !!!!!!
TX, JC !!!!
London Broil is typically a flank steak.
Yeah, blackdog.....I see people do this style with flank, out here in the stores it's usually the round & that's all it says on the package: London Broil.....flank would probably be easier to work with.......
Looks like some tasty Hyena there Buckie! That was a big arse tater too! So how long did you end up cooking that slab of meat?
Quote from: Jeff on May 30, 2014, 03:47:40 AM
Looks like some tasty Hyena there Buckie! That was a big arse tater too! So how long did you end up cooking that slab of meat?
Not really sure, maybe 15 or so minutes (9 /6) on the first set of coals, then 4 minutes (3/1) on the sear grate?
I kinda go into a time warp when things look like they're going south.....paying more attention to what it looks like than the clock........... :o
Good lookin' cook !
That Hyena looks tasty.
Nice one, Buckie!
So is it fair to say that you would treat a LB the same as a Tri Tip rather than a brisket?
(http://img.tapatalk.com/d/14/06/05/etuqy3a4.jpg)
I'm sending this one your way Buckie....it's best to use a chainsaw to quarter it up into more manageable pieces .
Thanks, Direct....it actually was real good & something I'd do again, hoping to re-create the result...
Tx, Mr. Salad....
I tend to watch the return comments on things fairly carefully, looking for people who know the particulars....in this case, Big Orson from the Smoke Ring, who does it all the time....
"London Broil is one of my family's favorite beef cuts (like tri-tip). It's basically a top sirloin. I marinate it for several days in a mixture of soy sauce, tequila, triple sec, lime juice and chopped garlic (I call it my margarita marinade). Hot and fast on the grill, rested well, and sliced thin across the grain. Makes a helluva fajita with some sour cream, salsa, sauteed onions and peppers on a tort. "
Sound Good?
PS: to a better answer, less marbling than tri-tip....handled a bit differently, for me......
OK IDA.....I'll move some kettles around & clear a space.......TX !!!!!
Idahawk, where was that grown? Probably over by Blackfoot??? :)
(http://i170.photobucket.com/albums/u273/fishyguitar/TIMSPC/Pictures/IMG_1179.jpg) (http://s170.photobucket.com/user/fishyguitar/media/TIMSPC/Pictures/IMG_1179.jpg.html)
I found the rest of 'Tater Zilla's parts!.....Now turn your head and cough!
I'll be danged !!!!!
That looks good. I hate "london broil". I've probably cooked it a dozen times. The flavor is always great, and it looks awesome......but damn if I can it tender enough to actually eat without fighting it like a big ol piece of beef jerky. I finally wrote it off. The last one we had in the freezer got chopped up and turned into stir fry and fajitas.
@OoPEZoO ....getcha a bottle of Cajun Injector "creole butter" (w/ injector strapped on the side) & load the thing full of juice.....you lose some in cooking, but the amount that's left over keeps it juicy & tenderized....
Quote from: 1buckie on May 26, 2014, 07:51:38 AM
...quite sure.....I'll tend toward the magical as opposed to the scientific, however ................... 8)
it was the Weber Grilling Elves...they look like Yard Gnomes just covered in coal...