DaveAMKrayoGuy and The Ultimate London Broil!

[daveamkrayoguy]

An English Roast that started off well-browned on the outside, so seared it by baking after using my broiler (& setting off a few flames rising from the grease... So luckily I used the broiler pan with the lid in place!), the green onions should have been kept in the freezer--they are not even near the quality suggested by the Booker T. & The M.G.'s song--til I put them on top of my portion of the steak during the baking... (400°F)

 

Red-skin potatoes, carrots, onions and well-chosen green beans for the veg...

 

Best of all, I finished it off with the right drink to accompany it--well, afterwards--it's the PIMM'S Time Of Year...! (Cheers!)

 

 

-- Dave

[this post was last edited: 7/25/2016-16:09]

 

[runematic]

Looks good & tasty. I can honestly say, that's the 1st time I've seen a broiler pan used like that. I'm sure someone else here has, though.

 

[cuffs054]

That's new to me, but it sure looks good.

 

[kevin313]

Looks terrific - a very special meal!! I especially love the Pimms cocktail!!

 

[appnut]

Dave would you mind explaining pics 4 & 5 if it's more than simply being broiled under the broiler?  I cannot tell.  Thank you. 

 

[daveamkrayoguy]

Think I'll have a Seagram's Ice Cream Float, now!

APPNUT: I read in a recent recipe posted here (It was a chicken recipe posted by KEVIN313, that I think I will try: the one using dijon mustard) about using a broiler pan that included a lid, like mine does--although would you believe I once used that metal on the top of the pan as the part the meat is put on, perhaps to drain the grease? It was done on a pan I'd had before this one (I recently bought this & only used the lower portion w/o the lid) and probably broiled (& occasionally baked) in it so often, that it had to get thrown away 'cause the metal was flaking...

 

It was hard to get a good pic of the broiling with the oven light on, so I one-handedly hold the light switch (maybe this is when I don't need the light to even go on when the door is open) and take the picture, while being wary of all that heat, fearing it would melt my camera...

 

And little did I know I would wish I was even using my camera-PHONE as the smoke detector was going off, and there were flames coming out of the pan--as what typically does when I broil, so usually that sort of thing doesn't scare me, but somehow I felt the need to turn the oven off, as this was on the stove top with flames coming out of it, (really, Meat, Canola Oil & Worcestershire Sauce? What could go wrong?!) that luckily doused themselves out & afterwards I was convinced that the thickness of the steak meant the rest of the cooking would be done on Bake--and the carrots, and onions got added (a yellow onion, I'd previously cut up that there was leftovers of & the green onions from my AuPoirve that went from fresh just a day ago, to soggy & stinky! (yes, maybe I could have put the small amount in the freezer, even in that container) So they got sprinkled on my half (I cut the meat mid-way, checking for some doneness) and added some flavor, if not merely a garnish--and I survived...

 

The red potatoes got fried in a pan, (not shown frying, though--too much grease flying; though I could have used the lid) which was afterwards used to make the French-cut green beans in...

 

And there are some left-overs...

 

Thank you all, for your comments...

 

 

 

-- Dave

 

 

 

[cuffs054]

Dave, does your range manual show the pan used like this? Maybe I've been using it the wrong way for 50yrs!

 

[washdaddy]

confusion about broiler pan perhaps?????

When you broil on a broiler pan in the oven- the "top" pan (the one with the slots in it) is the part that you put your meat on to be broiled. The pan that is under it is there for the purpose of catching the meat juices and fats that run off from whatever is being broiled. By doing it that way it helps in preventing flare up fires in the oven when broiling (or in the broiler itself if your stove has one) Something that is broiled is not done by having a cover on it when broiling it.

You could always brush the steak with oil before broiling if you want to help prevent sticking and to help with seasoning. You could also line the bottom pan with foil to help make clean up easier. And you could use the bottom pan by itself as a shallow roasting pan.

You may also possibly have the racks in your oven backwards. They should be switched. The top rack (the one with the bump in the rail) should be in the bottom position of the oven. The "bumps" belong at the back of the rack when they are inside the oven they act as stops when pulling the rack out to prevent the rack from falling out of the oven prematurely.

The rack you currently have in the bottom of the oven should be in the top position since it hangs from the side rails in the oven. That rack will give you the proper clearance to use the broiler pan correctly in the oven.

I apologize in advance if this seems like a rant. I'm just going on what I'm seeing in the picture especially since I've never heard of broiling in the manner you mentioned. I'm sure your roast turned out great and was thoroughly enjoyed by those that had the pleasure of eating it. I know you made my mouth water.

Anyhow, have a great day and take care!

 

[cycluxe]

Looks delicious!

If I may ask, where did you do your marketing? I don't recognize the M logo on the package.

 

[daveamkrayoguy]

Confusion on Oven Rack Usage:

WASHDAY: Well, the way that I have my top rack placed in my oven is so that it will easily glide in and out for my broiling, not to mention fit in the glides, and of course there is no fear of it tipping and dumping the food in the pan placed on it...

 

As for the lower rack, it has an ingenious design that I'd longed for an oven having before I'd even ever known such a feature existed (or maybe had been aware of it least incorporated in European ovens) and that is none-other than these rods on both left, and right of the rack, automatically sliding the pan as the contents of it are baking...  It allows easy inspection of the content, not to mention facilitating the inserting and removal, but the disadvantage can easily be that the arrangement is not flexible in that I can use the rack with that design in any upper or lower channels, or the rack is no longer automatically moved, hence has to be slid manually like the broiling rack above...

 

Again, the way I have the racks inserted in the oven is so that they easily slide in & out, and do their work... (Holding the product I'm cooking...)

 

No need to apologize for ranting, W-D, I do see your point, and I hope my response is equally appropriate to your inquiry...

 

CYCLUX: The "M" on the meat package, stands for 'Meijer', a regional Walmart/Target-like retailer, though only mainly existing in the Midwest...  (I somehow dislike the excessive trademarked "M"-overkill on every-thing, much like how I occasionally see "S", for example, over-used on certain products, hence the store-brand product is rarely seen here... But got a good deal at least on the meat offered...  Perhaps a thread on Best Meat Deals while the world offers such in our near future, to be started...?)

 

 

-- Dave