Dinner Tonight...

[Greg Rempe]

I used my newest favorite grill the 1TG...did a beef eye round...seared on all sides for 2 minutes then indirect till it got to 150* internal...added quartered yukon gold potatos at 95* internal that were tossed in EVOO, S&P and rosemary and then did 3 portabellos marinated in Balsamic to finish...Had a nice Chilean red with the beef!!

Sorry, no pics this time!!

 

[LarryWolfe]

I used my newest favorite grill the 1TG...did a beef eye round...seared on all sides for 2 minutes then indirect till it got to 150* internal...added quartered yukon gold potatos at 95* internal that were tossed in EVOO, S&P and rosemary and then did 3 portabellos marinated in Balsamic to finish...Had a nice Chilean red with the beef!!

Sorry, no pics this time!!

That's just a shame! Finney was right about you!

 

[Bill The Grill Guy]

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NO PICS, NO REPLYS

 

[Finney]

[quote="Greg Rempe":h5g5r3b7]I used my newest favorite grill the 1TG...did a beef eye round...seared on all sides for 2 minutes then indirect till it got to 150* internal...added quartered yukon gold potatos at 95* internal that were tossed in EVOO, S&P and rosemary and then did 3 portabellos marinated in Balsamic to finish...Had a nice Chilean red with the beef!!

Sorry, no pics this time!!

That's just a shame! Finney was right about you! [/quote:h5g5r3b7]
I told ya.

 

[LarryWolfe]

[quote="Greg Rempe":36ij1mxh]I used my newest favorite grill the 1TG...did a beef eye round...seared on all sides for 2 minutes then indirect till it got to 150* internal...added quartered yukon gold potatos at 95* internal that were tossed in EVOO, S&P and rosemary and then did 3 portabellos marinated in Balsamic to finish...Had a nice Chilean red with the beef!!

Sorry, no pics this time!!

That's just a shame! Finney was right about you!

I told ya. [/quote:36ij1mxh]

I just couldn't believe it!

Is the stuff about Jim true too? #-o

 

[Finney]

Yep.

Rempe, do you find eye of round to have enough flavor. It's way down on the beef flavor meter as far as I'm comcerned. jmo

 

[Puff1]

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NO PICS, NO REPLYS

[-( [-(

 

[Greg Rempe]

Becky bought it at BJ'S...was marinated in peppercorn and garilc...it was ok but nothing great in the flavor section...london broil is MUCH better!!!!

 

[Finney]

Becky bought it at BJ'S...was marinated in peppercorn and garilc...it was ok but nothing great in the flavor section...london broil is MUCH better!!!!

I hate that London Broil has suddenly become a cut of meat. And it isn't even the cut that London Broil traditionally was made with. #-o #-o #-o

 

[Greg Rempe]

I did one last week for my brother...cooked mid-rare and thinly sliced...it was really good...served with a nice big Cab! Really. it was good stuff! =D>

 

[Puff1]

I did one last week for my brother...cooked mid-rare and thinly sliced...it was really good...served with a nice big Cab! Really. it was good stuff! =D>

Okay i'll say something, London Broil is awesome, if you marinate it :!:
Grilled med. rare, sliced thin =P~
Man am I hungry =P~

 

[Nick Prochilo]

After finding tri tip, london broil just doesn't cut it any more.

 

[Nick Prochilo]

I used my newest favorite grill the 1TG...did a beef eye round...seared on all sides for 2 minutes then indirect till it got to 150* internal...added quartered yukon gold potatos at 95* internal that were tossed in EVOO, S&P and rosemary and then did 3 portabellos marinated in Balsamic to finish...Had a nice Chilean red with the beef!!

Sorry, no pics this time!!

BTW, Greg, what was so important that you couldn't post a few pics for the boys? (and girls....sorry)

 

[Greg Rempe]

No camera any more!

 

[Nick Prochilo]

No camera any more!

Was it taken away for being bad? Man, even Finney has a camera now and you don't! Wouldn't mind seeing him use it more!

 

[blade1]

After finding tri tip, london broil just doesn't cut it any more.

Nick,

Where did you find tri-tip in NY area?

AJ

 

[Nick Prochilo]

Trader Joes. I also heard that Resturant Depot carries them. I have to take a ride over there and see. I also need a couple of briskets, which thay have there also.