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Weber Kettle Club Forums

Cooking & Food Talk => Charcoal Grilling & BBQ => Topic started by: swamprb on October 24, 2015, 10:00:13 PM

Title: **Cherry Lump - Cast Iron - High Heat Grilling**
Post by: swamprb on October 24, 2015, 10:00:13 PM
OK, first the lump.  I usually only pull this out for the unicorn meats. This is the shit, I mean, handmade "Artisinal Lump". Naked Whiz loves it, and I got a deal on Apple, Maple and Cherry.  Tonight its Cherry.

http://www.nakedwhiz.com/lumpdatabase/lumpbag100.htm

(http://i163.photobucket.com/albums/t310/swamprb/Ugly%20Drum%20Smoker/Weber/IMG_1185_1.jpg)

The cooker - Little Red "G-Spot"

(http://i163.photobucket.com/albums/t310/swamprb/Ugly%20Drum%20Smoker/Weber/IMG_1932.jpg)

(http://i163.photobucket.com/albums/t310/swamprb/Ugly%20Drum%20Smoker/Weber/IMG_1925.jpg)

(http://i163.photobucket.com/albums/t310/swamprb/Ugly%20Drum%20Smoker/Weber/IMG_1926.jpg)

(http://i163.photobucket.com/albums/t310/swamprb/Ugly%20Drum%20Smoker/Weber/IMG_1928.jpg)

The grates are corner cut Char-Griller Cast Iron to fit the 18" Cajun Bandito & LBGE, and we get them screamin' hot!

(http://i163.photobucket.com/albums/t310/swamprb/Ugly%20Drum%20Smoker/Weber/IMG_1931.jpg)

(http://i163.photobucket.com/albums/t310/swamprb/Ugly%20Drum%20Smoker/Weber/IMG_1929.jpg)

Now for the meat. Nothing fancy, 1.97lb. Top Round London Broil. Cross Hatch cuts on both sides, and soaked overnight in Allegro Soy & Lime marinade, dusted lightly with Jamaica Me Crazy salt.

(http://i163.photobucket.com/albums/t310/swamprb/Ugly%20Drum%20Smoker/Weber/IMG_1922.jpg)

(http://i163.photobucket.com/albums/t310/swamprb/Ugly%20Drum%20Smoker/Weber/IMG_1924.jpg)

(http://i163.photobucket.com/albums/t310/swamprb/Ugly%20Drum%20Smoker/Weber/IMG_1933.jpg)

(http://i163.photobucket.com/albums/t310/swamprb/Ugly%20Drum%20Smoker/Weber/IMG_1934.jpg)

(http://i163.photobucket.com/albums/t310/swamprb/Ugly%20Drum%20Smoker/Weber/IMG_1935.jpg)

We sliced this thin on the bias against the grain. All I can say is -

Maillard Reaction!!
Title: Re: **Cherry Lump - Cast Iron - High Heat Grilling**
Post by: WNC on October 25, 2015, 05:24:39 AM
Looks great! I haven't had London Broil in a long time, might have to make one soon.
Title: Re: **Cherry Lump - Cast Iron - High Heat Grilling**
Post by: austin87 on October 25, 2015, 08:27:40 AM
London broil is a thick cut piece of top round right? Did you cook that to 130-135 or so?
Title: Re: **Cherry Lump - Cast Iron - High Heat Grilling**
Post by: Idahawk on October 25, 2015, 10:01:29 AM
I've used the Real Montana Lump for years , it's likely the best charcoal there is , you can't get the fruit wood lump very often so your lucky to get that cherry .


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