Let's Talk BBQ
Recipes => Recipes => Rubs, mops, sauces, GRAVYS and marinades => Topic started by: hikerman on July 15, 2016, 07:56:17 AM
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:D
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Bookmarked for both recipes. Thanks for posting, Gene.
Art
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That sounds good. We like to buy inexpensive tough cuts of beef so this will help 8)
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Sounds good!
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How would this work on a tri-tip? About to try my first one.
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How would this work on a tri-tip? About to try my first one.
Ken, I would just use SP&garlic. You want to taste all that beefiness the tri-tip delivers on.
The butter would be a nice addition after slicing your fine cut of meat up!
Good luck! Tri-tip and beef shorties are my favorite cuts of beef.
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That marinade is almost the same as the one that I've been using for decades. I skip the soy and just use Lea & Perrin's. I've never used sugar either, but will give it a try.
Can't wait to try the butter either ! ! !
Bookmarked.
BD
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This is a simple marinade we use on London broil and chuckies to tenderize and give more flavor.
1/4 C soy sauce
1/4 C EVOO
3 T balsamic vinegar
2 T Worcestershire sauce
2 - 3 cloves garlic, smashed and roughly chopped
1 tsp fresh ground black pepper
1 tsp sugar
and to taste, dried thyme, oregano, and red pepper flakes
All goes into a zip-loc bag, mix up a bit and then add your meat which has been Jaccarded (if you have one)
Marinate a few hours or best overnight.
And to top your sliced London broil, chuckie, or a steak...
Blue Cheese Butter
1/2 stick butter, softened
1/4 C blue cheese, crumbled
1 small scallion, chopped fine
1/2 tsp Worcestershire sauce
Fresh ground black pepper, to taste
Mix all in a med. sized bowl. Chill but bring to room temp before using.
A nice dollup of this on any beef gives a great deal of extra flavor.
Enjoy!
I tried the Blue cheese butter without the scallions it was very good thanks I just added a little A-1 to your recipe
Thanks
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This is a simple marinade we use on London broil and chuckies to tenderize and give more flavor.
1/4 C soy sauce
1/4 C EVOO
3 T balsamic vinegar
2 T Worcestershire sauce
2 - 3 cloves garlic, smashed and roughly chopped
1 tsp fresh ground black pepper
1 tsp sugar
and to taste, dried thyme, oregano, and red pepper flakes
All goes into a zip-loc bag, mix up a bit and then add your meat which has been Jaccarded (if you have one)
Marinate a few hours or best overnight.
And to top your sliced London broil, chuckie, or a steak...
Blue Cheese Butter
1/2 stick butter, softened
1/4 C blue cheese, crumbled
1 small scallion, chopped fine
1/2 tsp Worcestershire sauce
Fresh ground black pepper, to taste
Mix all in a med. sized bowl. Chill but bring to room temp before using.
A nice dollup of this on any beef gives a great deal of extra flavor.
Enjoy!
I tried the Blue cheese butter without the scallions it was very good thanks I just added a little A-1 to your recipe
Thanks
You are very welcome TIMG! Glad you liked it! I'm going to make up another batch of it to put on some fresh sweet corn tonight.
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What cut or where does the London Broil come from???
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What cut or where does the London Broil come from???
I believe it is normally the top round cut
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What cut or where does the London Broil come from???
I believe it is normally the top round cut
Pappy is right. Very lean, beefy flavor but has to be cooked to med. rare and no more IMO.
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What cut or where does the London Broil come from???
I can't answer where it comes from.....but I can answer where it goes ;D ;D ;D ;D ;D ;D ;D
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:D :D :D :D ???
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What cut or where does the London Broil come from???
I can't answer where it comes from.....but I can answer where it goes ;D ;D ;D ;D ;D ;D ;D
Sorry I asked, I will google it.