OT: Lo Bro season begins with big sale at Shop Rite
- Thread starter bac2therac
- Start date
I wonder what happens to the "London Broil" cut when they slaughter Kobi Beef. Guess they throw it to the dogs.. then eat them too.
You are right.
After all these years of grilling Rib Eye and T Bone steaks on the patio grill I have no idea what I am doing. Tell that to the neighbors that rave about it.
Being able to grill ribeye and T-bone has as much to do with this (or any) conversation as being able to prepare a bitchin piece of toast or heat a mean can of soup.
I like to enhance my cans of soup. Adding various fresh vegetables. Akin to using the can as a large hydrated bouillon.
Then you toast up a good piece of bread. Ie, Choosing the right ingredients.
So even in these no brainer situations, there are various levels to which one can attain.
I love that you called it a "life hack". There is totally a "venus and mars" thing going on here. There are people who will drive 2 miles out of the way to save 10 cents a gallon on gas and others who would never think of shopping for the cheapest gas. Different strokes...
My friends dad just explained how he did just that with London broil and said you can cut it with a fork. Remarkable if the system works because I'm with the group on this thread that think London broil is shoe leather. Do you own the souls vide equipment?
Boil-In-A-Bag.
I know people who swear by it, but it's just not for me. It's a hack, one that pays off especially well in a commercial kitchen. The people who giggle over it at home are, to some extent, guilty of fantasizing that they're on the line at Le Cirque.
Try dry-rub..
FoodNetwork London Broil Dry Rub Recipe
Slow-cooker or stew-meat it can work as well.. but this really ain't the season for stew.. even a good Irish stew like Mom used to make.
FoodNetwork London Broil Dry Rub Recipe
Slow-cooker or stew-meat it can work as well.. but this really ain't the season for stew.. even a good Irish stew like Mom used to make.
yes and it's mind blowing how sous vide can take traditionally tough cuts of meat and turn them into something as tender as filet. never did LB that's why I asked. I did a 48 hour ribs, finished on a grill for 10 minutes, best ribs ever. Chicken breast cooked for 2-4 hours and finished in a hot pan is the juiciest chicken you'll ever have. I won'tcook meat any other way.
This seems to make the process super easy.
I have never tried it.
Sous Vide Supreme Water Oven
Amazon product ASIN B003AYZIB4
I have never tried it.
Sous Vide Supreme Water Oven
Amazon product ASIN B003AYZIB4
the annual london broil thread from bac2.
I used to buy this stuff and tried to make it edible with 24 -48 hours of marinating. Sometimes it came out well. Sometimes shoe leather. Not worth the trouble anymore as I have gotten older and make a few more dollars. Also, trying to avoid red meat for health reasons so when I do cheat, I want to make sure it is good.
But I do understand it is a good option for a family on a budget
I used to buy this stuff and tried to make it edible with 24 -48 hours of marinating. Sometimes it came out well. Sometimes shoe leather. Not worth the trouble anymore as I have gotten older and make a few more dollars. Also, trying to avoid red meat for health reasons so when I do cheat, I want to make sure it is good.
But I do understand it is a good option for a family on a budget
Pre-heat oven to 450
DO NOT SEASON
Sear both sides for maybe 2-3 minutes a side on a oiled/buttered cast iron surface
Put on a baking pan on a rack so meat is above pan.
Heat in oven for 15-20 min depending on thickness.
Season upon removal and tent in tinfoil for 5 min.
Slice thin. Enjoy.
DO NOT SEASON
Sear both sides for maybe 2-3 minutes a side on a oiled/buttered cast iron surface
Put on a baking pan on a rack so meat is above pan.
Heat in oven for 15-20 min depending on thickness.
Season upon removal and tent in tinfoil for 5 min.
Slice thin. Enjoy.
Make it Korean bulgogi style. Pre-slice it very thin against the grain, marinate it and then cook it on a hot grill...really fast cooking...basically hits the grill flip it over with some tongs and serve right away. Definitely won't be like shoe leather. Something about the soy sauce and sugar marinade helps break down the LoBro fibers.
for Bac.. stumbled across this video today.. pushed to my feed for some odd reason
I'll give you the lo-down.. dude but cheap beef cuts.. tries to make steaks out of them.. 45-day dry age bag in fridge fails.. but some kind of pineapple method worked nicely.. not a good sear.. but they seem surprised and happy.. its the last one they test,, I wonder if the pineapple thing blows the whole lo-carb thing
I'll give you the lo-down.. dude but cheap beef cuts.. tries to make steaks out of them.. 45-day dry age bag in fridge fails.. but some kind of pineapple method worked nicely.. not a good sear.. but they seem surprised and happy.. its the last one they test,, I wonder if the pineapple thing blows the whole lo-carb thing
was about to reply when I saw your post...... 100% sous vide is the way to go!!!! just salt/pepper (and maybe onion or garlic powder) 134-degrees for 18 hours - pan sear (or use Searzall) to finish and you'll be amazed!!!
I go the LoBro route sometimes, just because its lean. The things I have found are
1. It absolutely must be marinated at least 24 hours. Anything less and its terrible.
2. It absolutely must be cooked rare to medium rare. Anything more and its terrible.
3. Assuming you did 1 and 2 above, you have about a 66% chance of it being delicious. The rest of the time it wasn't a good piece of meat, and it will suck no matter what you do to it.
In fact, picking out a good piece of LoBro is really the essential step. You gotta feel your meat when you are buying it, people. If its hard as a rock in the store, all the marinating in the world won't fix it. If it looks and feels like a good piece in the store, it will be fine -- if you comply with 1 and 2 above.
1. It absolutely must be marinated at least 24 hours. Anything less and its terrible.
2. It absolutely must be cooked rare to medium rare. Anything more and its terrible.
3. Assuming you did 1 and 2 above, you have about a 66% chance of it being delicious. The rest of the time it wasn't a good piece of meat, and it will suck no matter what you do to it.
In fact, picking out a good piece of LoBro is really the essential step. You gotta feel your meat when you are buying it, people. If its hard as a rock in the store, all the marinating in the world won't fix it. If it looks and feels like a good piece in the store, it will be fine -- if you comply with 1 and 2 above.
At First I thought you misspelled Lowenbrau, The price was about the same in the 1980's. LOL!Its that time of year again. Like clockwork comes Shop Rite with the Lo Bro sales....$2.17/lb for a twin pack, $2.67 if you want to splurge on the angus variety... PLUS $3.88 watermelons starting on Wednesday
