LB W Qview Blow By Blow

[ronp]

Hi everyone!
Well, I had an eye operation today (Cataract). Everything went well. I had to wait in the holding room for 1 1/2 hours, I was Pi$$ed. The operation couldn't have taken 10 minutes. But I am over it now I am also able to read without contacts already.

I had to come home early and I knew it ahead of time so pulled out a LB from the freezer to give me something to do.

I think it was a 4 + pounder. I marinated in Teriyaki, garlic powder, lemon pepper, and sea salt.



I then fired up the Webber and seared it nicely, I always try and sear.



Into the smoker it went.

Here it is about 2 hours later, at 120'. and a spritz of apple juice.



While doing that I wanderd into the chat room. There were only 2 chatters Pinney and Sumo, at that time, but before long there were 14, including the Master Smoker of this site, none other than Jeff himself. What a privelige.

It was a pleasure to meet all of you.

Thanks all, I'll be continuing this post with the results. I think I'll pull at 130' as I like my red meat medium rare, and we won't be eating it tonight. Leave myself some room for reheating.

Hope you enjoy!!

 

[pineywoods]

Looks great so far I'll be looking forward to updates

 

[cowgirl]

Ron, congratulations on the surgery! Glad all went well for ya.

Your Qview looks awesome...

 

[doctor phreak]

great job and qview with only 1 eye....

 

[ronp]

Thank you, I just edited it. I can't believeI can read wthout a contact already, it is great.

 

[cowgirl]

That just amazes me!! Awesome!

 

[ronp]

Lol, I'll post the results soon!

 

[seboke]

Great LB ron! Got two under my belt now, wife said each time, was the best beef yet, thanks to the LB!!!!! Been married only 6 years...

 

[ronp]

Wife said it's a little raw, I said Yes but when I reheat it it will be fine. Then she asked for more. She loved it!!

Go figure!

 

[seboke]

Thought mine was funny!!!

 

[pineywoods]

LB is one of the few cuts I find is much better on the rare side I usually like med but find this cut gets to tough for me when brought to med. Just my two cents worth.

 

[ronp]

These wiffy things are always funny. They just don't understand.

Until they taste it.

 

[ronp]

Yes, they can be tough, that's why I pull them early. It will be a little tough I'm sure. Sliced thin is the answer. If I have to pull out the slicer I will.

 

[ronp]

I figure you can always make it more to medium or well done by reheating it but you can't reverse a welldone piece of meat.,

 

[flash]

Excellent. I pull mine at 130º also, wrap, then rest for an hour. Try finding some Mojo Crillio sometime and use it as a marinade. Outstanding on beef.

 

[ronp]

Thanks for the tip.

Here's the finished deal. Nice and juicy.




Oh, as a side note went for a follow up for my surgery this AM. Perfect job, 20 20 vision out of that eye.

Thanks for reading and sharing my QVIEW.

 

[downstatesmoker]

This may sound dumb... Well I'm sure it sounds dumb, butu what is an LB?

Little brisket?

-Chris

 

[dalglish]

I'm going to guess it's London Broil, gets me confused as London Broil isn't actually a cut of meat but a cooking method. Top Round is what it normally is :)

 

[sumosmoke]

Looks like ya had yourself a successful LB smoke, ronp! The qvue looks great and hope it tasted just as awesome!

Congrats on the 20/20 results !!

 

[waysideranch]

Nice smoke you had there.