London broil fajitas, short ribs & abts

Discussion in 'Beef' started by meatball, Jun 1, 2009.

  1. meatball

    meatball Smoking Fanatic OTBS Member

    My first London broil smoke and I'll definitely be doing that again! I marinated the LB in mojo for about 8-10 hours first. I also picked up a small pack of beef short ribs and marinated them in Chiavetta's (not sure how many have heard of this marinade because I don't see much mention of it, but it's a vinegar-heavy marinade that is really great on beef, pork or poultry). Finally, put together some ABTs for a premeal snack....OK, the good stuff, here's the Q:

    Here's the smoker loaded. I used about a half cup of red wine and some water in the water pan...

    My wife is not big on jalepenos, so she got herself a poblano and stuffed it with sauteed onions, a strip of bacon and some cheese. I did hers on the grill, because she was wary of smoking it. I have to admit, it was incredible and we'll definitely do it again...

    Finished ABTs and poblano...

    After the LB & ribs hit 135* (the ribs took about 30 minutes longer than the LB), I seared them on the grill with some locally-grown corn...

    The sliced LB...

    Table set, time to dig in...

    A prepped fajita with some pico de gallo & guac...

    OH - and we had this watermelon & pickled onion salad- I highly recommend it - the recipe can be found here:

    Hope you enjoyed the photos, & thanks to those who offered advice on my questions about this smoke - the folks on this forum are so helpful.
  2. indyadmin1974

    indyadmin1974 Smoking Fanatic

    That's what I'm talkin' about! Damn drool on the keyboard again!
  3. bassman

    bassman Master of the Pit OTBS Member SMF Premier Member

    Great looking meal. I haven't tried the London broil yet but after seeing yours, I'll be getting some.[​IMG]
  4. chisoxjim

    chisoxjim Master of the Pit OTBS Member

    very nice, I like the looks of the Problano ABT's. gotta try that.
  5. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    One heck of a spread there. Love the Abt and poblanos (great idea) that pickled onion sounds really good too special for me.
  6. isutroutbum

    isutroutbum Meat Mopper SMF Premier Member

    Beautiful food! That is a nice smoke. Plus, that corn looks sssooo good. We have to wait a few more weeks here before we can get the good stuff.

    Thanks for the q-view. Making my stomach growl.
  7. jjrokkett

    jjrokkett Meat Mopper

    Great looking spread - Nice job on the qview! Makes me hungry just looking at it!
  8. meatball

    meatball Smoking Fanatic OTBS Member

    Thanks was tasty. Yeah, ISUtrout, I'm a big fan of fresh corn and the heart of our season is probably June, so I'm loving it right now. The poblanos were good, next time I'll try a couple with smoke for sure.
  9. the dude abides

    the dude abides Master of the Pit OTBS Member

    Looks great meatball. All of it. The poblanos looked killer.
  10. waysideranch

    waysideranch Master of the Pit OTBS Member SMF Premier Member

    Another killer looking meal here at the SMF. Nice job. Points to ya!
  11. cowgirl

    cowgirl Smoking Guru OTBS Member

    Everything looks fantastic!!
  12. cajunsmoke13

    cajunsmoke13 Master of the Pit OTBS Member

    Looks great meatball...Can I fire up the smoker at 11:39PM?
  13. fire it up

    fire it up Smoking Guru OTBS Member

    Great job meatball!
    As soon as I looked at that salad recipe and saw it also had feta I knew I had to try it.
    Tomatoes in the pico look beautiful, mind sharing your recipe?
    Love pico and I'll have an abundance of tomatoes this season.
  14. rivet

    rivet Master of the Pit OTBS Member

    Man...all that cheesy goodness on the poblano...and that fresh corn...and that cold Sierra Nevada Pale Ale....and the beef...and wow what a dinner-table you set up....Dang! You did outstanding meatball! Points for an awesome meal and real nice q-vue [​IMG]
  15. meatball

    meatball Smoking Fanatic OTBS Member

    The pico recipe we use is nothing earth-shattering. My wife makes it. She says she uses equal parts diced tomato and sweet onion, a handful of cilantro and sometimes a half a jalepeno diced real small, if she thinks she's up to the heat. Since we had ABTs this weekend, we skipped the chile in the pico and it was really just the tomato, onion, cilantro combo.

    BTW, Fire it up, I'm originally from Jersey - I grew up in northern Jersey, near NYC. I'm convinced you can't find a tomato as tasty as a Jersey tomato anywhere else in the world, so I'm really jealous of your "abundance of tomatoes this season"!!! [​IMG][​IMG]
  16. grothe

    grothe Master of the Pit OTBS Member SMF Premier Member

    Great smoke Meatball....lovin that London Broil!!!
  17. richoso1

    richoso1 Smoking Guru OTBS Member SMF Premier Member

    Congrats on a great smoke, and thanks for the Q View too. London broil is a versatile cut. Some folks slice it up for fajitas and some folks slice it for jerky. I enjoy that particular cut, it's easy to work with, and is a tasty amd moist cut.
  18. hdnpowrz

    hdnpowrz Newbie

    Man that looks great! It looks like our late summer meals here in Iowa with the fresh garden veggies and the sweet corn. I hate to see the end of summer come but I do enjoy the produce!

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