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London Broil used to be a way to cook lean cuts of marinated beef quickly to medium rare. The meat was then sliced thinly on the diagonal. Now it usually means a top round cut. Marinade: 1/4 cup red wine vinegar 1/8 cup olive oil 1 teaspoon minced garlic 1 teaspoon balsamic vinegar 1/4 teaspoon basil 1/4 teaspoon oregano 1/2 teaspoon onion powder 2 tablespoons low sodium soy sauce 1/2 teaspoon molasses 1/8 teaspoon white pepper 2 teaspoons Worcester sauce 1 teaspoon key lime juice Begin by whisking the marinade ingredients in a measuring cup until well blended. Place meat in a zip top freezer bag. Add marinade and refrigerate for at least two to three hours. About a half an hour before cooking, light you charcoal grill and get a nice bed of glowing coals. I like the charcoal grill over gas because I can place a few chunks of hardwood on at the last minute. I like to use cherry, but oak or hickory are also good choices. This gives an extra smokey flavor to the m

I belong to several cast iron groups. About once a month someone posts a picture of a small 3 inch Lodge pan and jokes about what can you cook in it. This is one of the ways I use these great pans. Each pan will hold one extra large egg. I usually scramble them for convenience. Begin by preheating your pans in an oven set to 195 degrees. I do mine in a small toaster oven with a convection setting. While the pans are preheating, scramble the eggs. Carefully remove pans from oven and give them a quick shot of cooking spray. Divide eggs equally between the pans and return to the oven. Allow the eggs to bake 10 to 12 minutes, until the centers are firm, and reach a safe temperature of 165 degrees. Remove from oven and allow to cool a few minutes. You should see the eggs start to pull away from the sides of the pan. Carefully remove them from the pans, they should pop right out. Slice some prebaked biscuits, or English muffins, and add the eggs