:-) that didn't work out so well.
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Didn't get a sliced view but it was mildly over-cooked. Still plenty tender though. It got up to 155 after it rested.


Rubbed mustard on it. Then mixed a Carolina rub with a Coffee Rub and let that sit on there for 8 hours.
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Why, I love Tank 7?
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Used to love that when I was a kid. I'd add cottage cheese to mine.

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I'm on 80 ppp.
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Did we just become best friends!!!!


I never tried it with cottage cheese. My mother couldn't afford much, so she made this at least once a week. Chili beans and cornbread was also something she would whip up on a weekly basis. Cheap and easy.
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.

:-)
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:-)

dick
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Redundant

Cocktail sauce is ketchup, horseradish, Tabasco, Worchestershire, and lemon.
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Were you happy with the taste of the rub? Did it add enough flavor?
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I did a top sirloin on the grill last night. Medium rare, sliced thin. I then made steak sandwiches with it. Here it is prior to sandwich being made. I also sauteed onions, mushrooms, and spinach in butter/olive oil, and that was the topping on the sandwich. IT was tasty. I ended up eating quite a bit of the steak by itself too.
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Very nice!
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Does anyone have a suggestion on how to make a great tasting london broil that is not super tough?

I love the flavor but I never seem to eat one that is not very tough or overcooked.
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Chuck-eye, grilled avocado, grilled squash, and baked potato.

Oh, and the younger son gets the honors for being the grill master too. Including making the steaks in cast iron on the side burner.

Sent from my phone using Tapatalk (so spelling be damned!!!)
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Cook it medium rare. But more importantly, it's how you slice. Thinly, across grain, on a bias. That makes the shortest meat fibers and the most tender.
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