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Found 3 results

  1. London broil... this is a top round steak that weighed in at just under 2 lbs. I scored it on both sides and marinated it overnight in a bath of soy, balsamic vinegar, garlic, sage, rosemary and a few other goodies... I direct seared it moving it on the grill and turning it every 30 seconds for about 6-7 minutes to get a char I was happy with on the outside and then moved it indirect to finish it... Garnished with chopped parsley and a homemade horseradish sauce... London broil / top round is not one of my favorite cuts. It's cheap compared to most other things but it's also on the tough side. In my opinion, these need to either be pounded out or hit with a jaccard. I marinated this one in a salty solution and it tenderized fairly well but it could have been better. I have some friends on another forum who are experimenting with these using sous vide cooks. One of them just finihsed a test at 130°F for 14 hours and said it was buttery tender. He also went on to say that he things 11-12 hours might be the sweet spot for sous vide. I am going to experiment with this cut some more myself as well. I intend to do another one in short order and try my jaccard that I have never used. I will likely marinate it the same way I have this one and use the jaccard prior to scoring the outside of the meat. This brings up another idea I have for @ckreef. Challenge topics that are designed to tackle 'problems' might be fun. What are the best results you can get with a challenging piece of meat? These top rounds are really lean with little marbling so they are at a flavor disadvantage from the beginning. The tough nature of the cut is also another reason these sell for half what a Ribeye sells for... or maybe even less in some cases...
  2. Cooked a London Broil (Top Round) last night for the first time on the Akorn. I was interrupted by a phone call and missed the temp. Came out a bit over done, but still good. I'd would have liked it a but more rare. The backed potatoes (3 russet and 1 sweet) came out perfect!
  3. I was charged with cooking something "I’ve Never Cooked That" before so I did a little thinking. I had some of the Rotkohl (German Red Cabbage) leftover from my Sausage Platter cook (Link: http://www.kamadoguru.com/topic/20091-sausage-platter-a-hint-of-germany/) so I decided to try and incorporate that into my cook. Well another German dish that is traditionally served with Rotkohl is Beef Rouladen. Having “Never Cooked That”, let alone eaten one I decided to try it. I started out by having my butcher cut me 8 thinly sliced (1/4”) Top Round steaks. Here are most of the rest of the ingredients: I cooked up some thick cut Hickory Smoked bacon and reserved both the bacon and the grease. I spread out the steaks on some plastic wrap and then covered them with more plastic wrap and lightly pounded them out. I then lightly sprinkled with some Kosher salt and fresh cracked black pepper. Now I spread on some Horseradish Mustard Then placed on some red onion, carrot, some pickle slices and some bacon. And rolled them up and used a toothpick to hold them together. After I rolled up the second batch, I took them all outside and heated up the bacon grease to very hot! I then browned them on all sides in the bacon grease. Look at that wonderful steam coming off the Rouladen as they sear. The smell was fantastic! Here’s the pan after the browning process. I wanted all that flavor incorporated into my sauce so I threw in some carrots, celery and onion and let them start to sweat. I then poured in 1/2 cup of red wine to deglaze the pan. Now I added 2 cups of beef broth and all the Rouladen back into the pan on top of the carrot, celery and onions and covered. I then placed the pan into my pre-heated (to 325) kamado for 90 minutes. I first placed it on the direct side to get it to boil. After I could hear it boiling and moved it over to the in-direct side so it could finish out the time at a simmer. While they were cooking I made up some Garlic, Sour Cream Mash Potatoes. When the Rouladen was finished I removed them to my gas burner. Now something weird happened. The power went out in my neighborhood and I had to break out my emergency lanterns. (I’m thinking, Great, how am I going to get any good photos of this without any lightly?) With the flash they were O.K. I removed the Rouladen and took them and the sauce into the house. Fortunately the lights came back on at this time. I poured the sauce into a strainer and into a sauce pan to remove the veggies. I then stirred in a little flour and corn starch to thicken it. Here is everything plated with another Spaten waiting to be poured into my favorite stein. And here is what I believe is the money shot. What do you think? Das Wunderbar!
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