The Texas BBQ Forum

Okay, it's really London Broil, but come on. Five bucks for a one-pound hunk (seems like they used to charge two bucks per pound for this cut).

We poked it all over, poured on some buttermilk, orange juice, soy and Worst Ever Sauce for that steakhouse-marinated taste. It worked to tenderize the cut pretty well, but next time we'll poke it more vigorously and let it marinate overnight. With yogurt instead (had buttermilk due to baking).

More tender than untreated meat. Good flavor. Served with invisible nuketaters, ranch style, and steakhouse pepper cream salad, also invisible.

Taking Beef to a new level - - - good job Y'all

I'd hit that!

And today was a good day for grillin... it was over 70 degrees up here! I was ready to dig out my shorts again. Of course, in a few more days it will be 20 degrees cooler again.