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Author Topic: SV London Broil  (Read 1840 times)

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Offline muebe

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SV London Broil
« Reply #-1 on: October 31, 2016, 03:21:33 PM »
Made a London Broil in the fish tank with my Anova. Swam at 133F for 8 hours coated with sea salt and pepper. Then an overnight stay in the fridge. The following day was seasoned with roasted garlic, rubbed with bacon fat, then a quick sear on a screaming hot skillet then sliced. So good and tender!







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Offline TMB

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Re: SV London Broil
« on: October 31, 2016, 03:36:07 PM »
Heck send some my way!   
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Offline hikerman

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Re: SV London Broil
« Reply #1 on: October 31, 2016, 04:10:53 PM »
What wonderful meat comes out of the fishtanks! :P
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Offline Pappymn

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SV London Broil
« Reply #2 on: October 31, 2016, 04:11:37 PM »
That looks really good
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Offline ACW3

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Re: SV London Broil
« Reply #3 on: October 31, 2016, 05:16:38 PM »
Mike, you really nailed that one.  Looks fantastic!!

Art
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Offline HighOnSmoke

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Re: SV London Broil
« Reply #4 on: October 31, 2016, 05:18:14 PM »
Awesome Mike!
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Offline CDN Smoker

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Re: SV London Broil
« Reply #5 on: October 31, 2016, 07:22:15 PM »
Perfect ;D
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Offline Smokin Don

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Re: SV London Broil
« Reply #6 on: October 31, 2016, 11:34:22 PM »
NICE Mike, looks good!!! Don
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Offline Tailgating is my game

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Re: SV London Broil
« Reply #7 on: November 01, 2016, 09:45:55 AM »
Mike that is a great cook on one of the steaks I buy the most (I am cheap) ;D ;D

Now that being said I am one of the few that does not mind a tough steak. Taste first with me.


But you nailed it twice Mike best of both worlds
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Offline Pam Gould

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Re: SV London Broil
« Reply #8 on: November 01, 2016, 09:58:19 AM »
Beautiful Mike    .☆´¯`•.¸¸. ི♥ྀ.
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