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02-02-2005, 10:32 AM
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#1
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Official BBQ Central Mark
Join Date: Jan 2005
Location: Bealeton, Virginia
Posts: 14,969
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Susan shame on you! Where's the horseradish for the London Broil????
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02-02-2005, 10:32 AM
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#2
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Web Celeb
Join Date: Jan 2005
Location: Cleveland, Ohio
Posts: 8,177
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I love London Broil!! Pics PLEEEZ!! My Mom used to make a great marinade for that cut...it was GREAT!
Glad to see someone using this part of the section...you to Glenn!! 
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02-02-2005, 10:33 AM
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#3
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Official BBQ Central Mark
Join Date: Jan 2005
Location: Utica, MI
Posts: 6,758
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Susan,
I got a Jaccard for Christmas and used it last week for the first time on some round steak for chicken fried steak and I really think it made a difference in the tenderness of the meat. There isn't a piece of beef that gets by me now without "the treatment."
__________________
Bruce
Treasurer, Great Lakes BBQAssociation
www.glbbqa.com
Rubbed, Smoked, and Sauced Competition BBQ Team-
22 1/2" WSM, 2 18 1/2" WSM's, 22 1/2" Weber Kettle
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02-02-2005, 10:36 AM
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#4
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Official BBQ Central Mark
Join Date: Jan 2005
Location: Utica, MI
Posts: 6,758
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Hey Susan,
What's up with this "...we..." crap? Thought we had you all to ourselves?
__________________
Bruce
Treasurer, Great Lakes BBQAssociation
www.glbbqa.com
Rubbed, Smoked, and Sauced Competition BBQ Team-
22 1/2" WSM, 2 18 1/2" WSM's, 22 1/2" Weber Kettle
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02-02-2005, 10:51 AM
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#5
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Official BBQ Central Mark
Join Date: Jan 2005
Location: Bealeton, Virginia
Posts: 14,969
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Quote:
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Originally Posted by Bruce B
Hey Susan,
What's up with this "...we..." crap? Thought we had you all to ourselves?
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Uh oh, Bruce is jealous!
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02-02-2005, 11:07 AM
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#6
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Official BBQ Central Mark
Join Date: Jan 2005
Location: Savannah, GA and Somewhere near Lexington, NC
Posts: 8,563
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Quote:
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Originally Posted by Bruce B
Hey Susan,
What's up with this "...we..." crap? Thought we had you all to ourselves?
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It's the 'Royal' we. She's the queen of the bulletin board. :smt029
__________________
Chris
"Of all the imaginary friends I've had, I don't think there was one that I didn't end up having to kill."
in seach of Umami
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02-02-2005, 02:12 PM
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#7
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Moderator
Join Date: Jan 2005
Location: Myrtle Beach
Posts: 14,162
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oh brother....I take a london broil and flash grill it so it's rare inside. Constantly spraying with Mr. Mist.
Then remove and run it through my 65 dollar electric slicer, spritzing again with Mr. Mist.
As long as you slice against the grain, that will be some of the most tender, flavorful, affordable meat you ever et.
I love to make philly type sandwiches with this. You can also serve it plain on a plate with asparagus and whatever...people think its sliced fillet.
Horseradish is excellllllllent on this!
__________________
The trouble with quotes on the internet is that it difficult to determine whether or not they are genuine - Abraham Lincoln
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02-02-2005, 02:35 PM
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#8
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Official BBQ Central Mark
Join Date: Jan 2005
Location: Utica, MI
Posts: 6,758
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Hey Captain, how do you like that Mr. Mist stuff and do you use it on Q meat also or just grilling? Any recommendations?
__________________
Bruce
Treasurer, Great Lakes BBQAssociation
www.glbbqa.com
Rubbed, Smoked, and Sauced Competition BBQ Team-
22 1/2" WSM, 2 18 1/2" WSM's, 22 1/2" Weber Kettle
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02-02-2005, 03:02 PM
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#9
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Moderator
Join Date: Jan 2005
Location: Myrtle Beach
Posts: 14,162
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Freakin love it. Take away every other spice or sauce before that one.
But beef only.
__________________
The trouble with quotes on the internet is that it difficult to determine whether or not they are genuine - Abraham Lincoln
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02-02-2005, 03:09 PM
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#10
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Official BBQ Central Mark
Join Date: Jan 2005
Location: Utica, MI
Posts: 6,758
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Is it like Worsty sauce or how would you describe the flavor?
__________________
__________________
Bruce
Treasurer, Great Lakes BBQAssociation
www.glbbqa.com
Rubbed, Smoked, and Sauced Competition BBQ Team-
22 1/2" WSM, 2 18 1/2" WSM's, 22 1/2" Weber Kettle
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