Hey Jake!

[Hank70SS]

It's grilling season here, we need some good recipes for the grill. How about it, you're the resident chef?

[Durand]

Jake:

Come on in and give out some suggestions!

Durand

[Hank70SS]

Guess we pissed him off, was it something I said? :confused:

[Hank70SS]

Jake is a very busy guy.... actually. I sent him a PM recently and he said he was pretty booked up.

I think he is a pretty straight up guy who would tell you if he was annoyed.

I was just kidding. I know Jake is good guy, figured he was busy or didn't see the post.

[grandsport]

Jake is a very busy guy.... actually. I sent him a PM recently and he said he was pretty booked up.

I think he is a pretty straight up guy who would tell you if he was annoyed.

Yes, he will tell you if he is"annoyed". :p

[Highway Star]

Hey guys...

Sorry I missed the thread. Some of them seem to get away from me over here, like I miss them completely. I have a feeling I've missed a lot of fun threads.


There is a lot going on in my house right now...kids just got out of school for the summer, and my wife too (teacher :D ). I have the terrible job which requires me to work my ASS off every day for pennies on the dollar (and has more drama than 2 hours of soap operas), dealing with big time problems with one of my daily driver rides, ugh !!!!!!

Let me think...

I love this, it is a favorite and was one of my dad's favorites too.


London broil with grill-baked potatoes




If you are unfamiliar with "London Broil", it is a general term for a not-so tender cut of beef that has been marinated to both tenderize and infuse flavor, then sliced thinly across the grain and served in slices. My experience is that thick top round steaks work absolutely perfect for this dish. You should be able to have a butcher at any grocery cut you a few 2" or 3" top round steaks.

Use what you want to marinate, but this is what I use...

Blended oil
Red wine vinegar
Lemon juice
Garlic
Crushed red pepper
Onion powder
A few herbs (basil, oregano, thyme, parsley, etc)

If you noticed this is really close to an "Italian" dressing. That works too...in a pinch.

Let the steaks marinate for a good 6 to 8 hours. They will discolor, that is fine, just the acidulated marinade doing its job. They will do better in a sealed container, with as little "air" in it as possible. Freezer bags with the air sucked out work VERY well.

Wash the potatoes, dry, then wrap with a single strip of bacon, like corkscrew style (if there is such a thing), going around and making sure not to overlap the layers too badly. Then wrap the wrapped potato in foil and put on the grill, but not over the flames...put them off to the side, so they catch indirect heat. Start them well in advance so they finish cooking as your london broils finish resting to carve. Depending on your fire and the size of the potatoes, this may take 45 mins to an hour. The steaks should be cooked with as few flips or turns as possible, as with any other cut of meat, and pulled a few degrees before your desired stage of done-ness, because they will continue to cook for a while from the residual heat. I pull mine between rare and medium rare, and after 10 minutes of rest, they are perfect. Slice across the grain to make sure the meat melts in your mouth. Serve with the potato and a crisp salad.

Great on sandwiches, too. ;)

[Hank70SS]

Thanks Jake, I knew you'd come up with something good. It sounds tasty, making me hungry. Think I'll give that a try this week.

[Hank70SS]

You do realize that my wife will want to know 'what is going on?' when I suggest that I do dinner that night.... suddenly she will have me cooking ALL the time instead of Christmas and Easter! :D

You better get Jake to supply you with more recipes.

[Highway Star]

The key guys, is to slice it thinly against the grain...like 1/4" slices. Let me know how it turns out fellas.