Didn't have much time this past weekend to get the smoker going but that didn't stop me from spending some time outside cooking, having a few cold ones, and spending time with the family. Tried a couple things I don't normally do and figured I would share. Checked in the freezer and I had a couple pounds of ground beef, some bacon, and a couple London broils(or top round whatever you like to call them). Didn't get much in the way of prep pics...I wasn't thinking.
Saturday night started with my cast iron skillet on the grill with a little bacon and eggs
Threw on 3 burgers and got them going. Enjoying a cold PBR in the process.
Once the burgers were done I threw them on the top rack and tossed on some boursin cheese. Note the lone hot dog on the grill for my 4 yr old daughter haha
Put the bacon on top of the boursin cheese burgers and tossed a fried egg on top.
Money shot. These were some of the best burgers I have ever made. I know burgers with bacon and eggs are nothing new but if you have never tried it give it a shot with the boursin cheese as well. Out of this world good.
On Sunday I wanted to make my wife something nice for mothers day. Krogers had beef tenderloins on sale for $9.99 a lb but I couldn't bring myself to pull the trigger. Although I did get 5 racks of baby back ribs for $1.77 a pound. So I got the London broils out of the freezer and thawed them in cold water.
Every time I have ever made London broil it has turned out like chewy shoe leather and I ended up feeding it to my dog. Could never get it right. Was afraid mothers day dinner would suck.
Got these out and stabbed each side of them with a fork about 200 times. I then added on Worcestershire sauce and a little bit of dales. Sprinkled with no seasoned meat tenderizer and then a nice coat of SPOG. Stuck them in the fridge for a couple hours.
After a couple hours I pulled them out of the fridge and tossed them on the grill at about 500-600 degrees. These things maybe only took 3 minutes per side. I pulled them off when they reached 120 as we like our meat rare-medium rare around here. Let them rest for 20 minutes while I threw on some more hot dogs for the kids and had another cold one.
Threw them on the block and started slicing thin against the grain. The result: the most moist, tender, flavorful broils I have ever had.
I had quite a few test piece while I was slicing this up. Stuff melted in your mouth like butter. Even added a little boursin cheese on the finished product.
For such a tough cut of beef this stuff was wonderful and the whole family enjoyed it. Even my wife who normally wont eat any steak unless its filet. Probably would have been better with a little smoke flavor but hey nothing wrong with rolling out the grill every once in awhile when you are in a time crunch! Hopefully will get to fire up the smoker next weekend and put those 5 racks of baby backs to work!
Saturday night started with my cast iron skillet on the grill with a little bacon and eggs
Threw on 3 burgers and got them going. Enjoying a cold PBR in the process.
Once the burgers were done I threw them on the top rack and tossed on some boursin cheese. Note the lone hot dog on the grill for my 4 yr old daughter haha
Put the bacon on top of the boursin cheese burgers and tossed a fried egg on top.
Money shot. These were some of the best burgers I have ever made. I know burgers with bacon and eggs are nothing new but if you have never tried it give it a shot with the boursin cheese as well. Out of this world good.
On Sunday I wanted to make my wife something nice for mothers day. Krogers had beef tenderloins on sale for $9.99 a lb but I couldn't bring myself to pull the trigger. Although I did get 5 racks of baby back ribs for $1.77 a pound. So I got the London broils out of the freezer and thawed them in cold water.
Every time I have ever made London broil it has turned out like chewy shoe leather and I ended up feeding it to my dog. Could never get it right. Was afraid mothers day dinner would suck.
Got these out and stabbed each side of them with a fork about 200 times. I then added on Worcestershire sauce and a little bit of dales. Sprinkled with no seasoned meat tenderizer and then a nice coat of SPOG. Stuck them in the fridge for a couple hours.
After a couple hours I pulled them out of the fridge and tossed them on the grill at about 500-600 degrees. These things maybe only took 3 minutes per side. I pulled them off when they reached 120 as we like our meat rare-medium rare around here. Let them rest for 20 minutes while I threw on some more hot dogs for the kids and had another cold one.
Threw them on the block and started slicing thin against the grain. The result: the most moist, tender, flavorful broils I have ever had.
I had quite a few test piece while I was slicing this up. Stuff melted in your mouth like butter. Even added a little boursin cheese on the finished product.
For such a tough cut of beef this stuff was wonderful and the whole family enjoyed it. Even my wife who normally wont eat any steak unless its filet. Probably would have been better with a little smoke flavor but hey nothing wrong with rolling out the grill every once in awhile when you are in a time crunch! Hopefully will get to fire up the smoker next weekend and put those 5 racks of baby backs to work!
