London Broil

joshd52 · 07-06-2009, 05:31 PM

Anyone have any good ideas? Post em' up.

07-06-2009, 05:35 PM

Yeah................buy something else....................

joshd52 · 07-06-2009, 05:50 PM

Quote:

Originally Posted by Ernie3

Yeah................buy something else....................

I know but my girl bought the wrong piece of meat at the store.

landarc · 07-06-2009, 06:15 PM

I think of London Broil as a high heat cut, cooked to medium and no more.

aquablue22 · 07-06-2009, 06:57 PM

Like somebody said the other day, has to be a sale of beef soon. I just bough 5 today, vacuumed and threw them in the freezer for a later smoking

I marinate them in Italian salad dressing in a zip lock bag over night and then I smoke them to an internal temperature that would be rare to medium rare, a super fast "GREEN" therompen works great at this point. Take it off the grill and wrap in up in foil and let it rest for about an hour. Slice it as thin as you can and pile high on a really good bun, I like to add a little horseradish, my wife like to melt some cheese like a philly cheese steak! I really like London Broil!!!

swibirun · 07-06-2009, 07:46 PM

Here's what I did with the one my wife brought home a few weeks ago:
http://nibblemethis.blogspot.com/200...don-broil.html

The first thing to figure out is what cut your beef actually is, since london broil really isn't a cut of meat rather than a recipe (from what I've been told).

I'd rather have an eye round (for roast beef), a flank steak (fajitas), or a chuck roast (pulled beef) but I take what the wifey brings home, right?

gtsum · 07-06-2009, 10:32 PM

marinate or season as you desire (depending on the actual cut..sirloin roast can be seasoned fine...flank steak needs to be marinated with some zest, OJ, lemon juice, some wine, soy sauce, etc imo). Cook hot and fast to rare...let sit and rest and slice thin across the grain...should be medium rare at that point...anything more done and it will get tougher on you

MOS95B · 07-07-2009, 05:26 AM

I did the salting trick on one a few weeks back. Made it cook up like a pretty decent steak.

Brian in So Cal · 07-07-2009, 04:38 PM

Use it with high Mountain Jerky seasoning to make homemade Jerky!!

gtsum · 07-07-2009, 06:30 PM

Quote:

Originally Posted by Brian in So Cal

Use it with high Mountain Jerky seasoning to make homemade Jerky!!

+1! It has been too long since I did jerky

Finney · 07-07-2009, 09:24 PM

Reverse Sear.

smokeandbeer · 07-07-2009, 10:26 PM

Quote:

Originally Posted by gtsum

marinate or season as you desire (depending on the actual cut..sirloin roast can be seasoned fine...flank steak needs to be marinated with some zest, OJ, lemon juice, some wine, soy sauce, etc imo). Cook hot and fast to rare...let sit and rest and slice thin across the grain...should be medium rare at that point...anything more done and it will get tougher on you

Same method here, about 4-6 minutes per side on a really hot grill. Quick and easy family favorite around here.

smily · 07-07-2009, 10:28 PM

drown in 1000 island dressing after slicing real thin the cook lo slo till ya like it.

perfect excuse to dip and eat 100 island

sorry i love the stuff

:)

Res6cue · 07-08-2009, 06:43 PM

Jerky. While London Broil is partially frozen, slice into 1/4" or thinner slices. Marinate at least 24 hours. Drain. Place slices on Racks & sprinle with crushed red peppers. Smoke for approximately 3 hours at 200*-225*

Against The Grain · 07-08-2009, 07:51 PM

Italian roast beef

07-06-2009, 05:31 PM	#1
joshd52 Got rid of the matchlight. Join Date: 06-29-09 Location: Mesa, Az	London Broil Anyone have any good ideas? Post em' up.

07-06-2009, 06:15 PM	#4
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: sAn leAnDRo, CA	I think of London Broil as a high heat cut, cooked to medium and no more. __________________ [COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE]

07-06-2009, 06:57 PM	#5
aquablue22 Babbling Farker Join Date: 11-26-08 Location: Ormond Beach, Florida	Like somebody said the other day, has to be a sale of beef soon. I just bough 5 today, vacuumed and threw them in the freezer for a later smoking I marinate them in Italian salad dressing in a zip lock bag over night and then I smoke them to an internal temperature that would be rare to medium rare, a super fast "GREEN" therompen works great at this point. Take it off the grill and wrap in up in foil and let it rest for about an hour. Slice it as thin as you can and pile high on a really good bun, I like to add a little horseradish, my wife like to melt some cheese like a philly cheese steak! I really like London Broil!!! __________________ Weber Spirit E-310 Gasser 1 - Big Green Egg - Large 2 - 22.5 Weber Kettles 2 - 18.5 Weber Kettle 1 - WSM Mini I live in fear that my Wife will sell all my "TOYS" when I die for WHAT I told her I paid for them!!

07-06-2009, 07:46 PM	#6
swibirun is one Smokin' Farker Join Date: 02-21-09 Location: Knoxville, TN	Here's what I did with the one my wife brought home a few weeks ago: http://nibblemethis.blogspot.com/200...don-broil.html The first thing to figure out is what cut your beef actually is, since london broil really isn't a cut of meat rather than a recipe (from what I've been told). I'd rather have an eye round (for roast beef), a flank steak (fajitas), or a chuck roast (pulled beef) but I take what the wifey brings home, right? __________________ Chris Knoxville, TN [URL="http://www.nibblemethis.com"]www.nibblemethis.com[/URL]

07-07-2009, 05:26 AM	#8
MOS95B is one Smokin' Farker Join Date: 05-05-09 Location: Robbinsdale, MN	I did the salting trick on one a few weeks back. Made it cook up like a pretty decent steak. __________________ John Originallly posted by BigButzBBQ If it makes your stomache growl and your heart scared as soon as you see it or smell it, it's got to be good!

07-06-2009, 05:35 PM	#2
Ernie3 Guest	Yeah................buy something else....................

07-06-2009, 10:32 PM	#7
gtsum Babbling Farker Join Date: 08-30-03 Location: Richmond, VA	marinate or season as you desire (depending on the actual cut..sirloin roast can be seasoned fine...flank steak needs to be marinated with some zest, OJ, lemon juice, some wine, soy sauce, etc imo). Cook hot and fast to rare...let sit and rest and slice thin across the grain...should be medium rare at that point...anything more done and it will get tougher on you

07-07-2009, 04:38 PM	#9
Brian in So Cal Babbling Farker Join Date: 02-12-07 Location: canyon Country, Ca, 91387	Use it with high Mountain Jerky seasoning to make homemade Jerky!! __________________ www.rocstock.org Blast Off BBQ, Brian K As a matter of fact I am a rocket scientist! Just call me Dad.

07-07-2009, 09:24 PM	#11
Finney is one Smokin' Farker Join Date: 01-15-09 Location: Salisbury, NC & Savannah, GA	Reverse Sear.

07-07-2009, 10:28 PM	#13
smily Knows what a fatty is. Join Date: 07-01-09 Location: san jose	drown in 1000 island dressing after slicing real thin the cook lo slo till ya like it. perfect excuse to dip and eat 100 island sorry i love the stuff :) __________________ gotta build it first

07-08-2009, 06:43 PM	#14
Res6cue Knows what a fatty is. Join Date: 06-05-08 Location: Owings Mills, Maryland	Jerky. While London Broil is partially frozen, slice into 1/4" or thinner slices. Marinate at least 24 hours. Drain. Place slices on Racks & sprinle with crushed red peppers. Smoke for approximately 3 hours at 200-225 __________________ [SIZE=3][I]Brinkman SnP Pro[/I][/SIZE] [SIZE=3][I]Weber Genesis[/I][/SIZE] [SIZE=3][I]GOSM - Deluxe[/I][/SIZE]

07-08-2009, 07:51 PM	#15
Against The Grain Full Fledged Farker Join Date: 06-30-07 Location: Galveston	Italian roast beef __________________ "The only time to eat diet food is while you are waiting for the steak to cook." - Julia Child (1912-2004) Member Lighthouse Charity Team Elks Lodge 126