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..............
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.......
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?
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....
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......
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?
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 !!!
Plated, with 1/2 of TaterZilla...............
Here's the 'Zilla compared to an ordinary EX. LARGE baker:
Oh, & droop test works the same for hyena........
Now, where's that strawberry pie?