Our Homepage | Donation to Forum Overhead | Welocme | Merchandise | Associations | Purchase Subscription | Amazon Affiliate |
|
Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
|
Thread Tools |
11-20-2013, 08:43 AM | #1 |
Knows what a fatty is.
Join Date: 10-21-13
Location: Athens, GA
|
How to: London Broil?
Hey guys, had London Broil on sale, and we can't get tri tip near my location. I'm wanting to try and cook the london broil kinda like I've seen tri tip cooked. Any pointers on time/temps? I'll be cooking this on my akorn. I was planning for a reverse sear and shoot for a nice med rare. Planning on doing a long marinade on this, but not sure what to rub with? Any ideas?
__________________
Chargriller Akorn, Georgia Southern Themed UDS, Mini WSM, Weber 18.5" |
|
11-20-2013, 08:45 AM | #2 |
Babbling Farker
Join Date: 07-03-12
Location: Virginia Beach, VA
|
if you are doing a marinade, just rub it down with a little bit of salt and pepper. Cook it to about 125 indirect, then throw it over the coals till 135 degrees. Pull it off and let it rest for about 10-15mins and slice against the grain.
__________________
~Ren~ Fat Kids Club Founding Member |
|
11-20-2013, 08:56 AM | #3 |
Babbling Farker
Join Date: 02-16-12
Location: Long Island, NY
|
I generally marinade london broil in a teriyaki type marinade, overnight. I then slice it it, against the grain and quickly sear the pieces over high heat.
Yummy!
__________________
"Beer is living proof that God loves us and wants us to be happy." - Benjamin Franklin | [COLOR=RoyalBlue][COLOR=Red]Weber[/COLOR] 18 1/2" & 22 1/2" WSM[/COLOR], [COLOR=SeaGreen]22 1/2" & 26 3/4" OTG[/COLOR][COLOR=DimGray][COLOR=Black],[/COLOR] [COLOR=DeepSkyBlue]Genesis S-330[/COLOR][/COLOR] |[COLOR=DarkRed] [COLOR=Black]|[/COLOR] BBQ Guru CyberQ WiFi [/COLOR]| [COLOR=DarkOrange]Maverick ET-732[/COLOR] | [COLOR=Gray]Gray Thermapen[/COLOR] | |
|
11-20-2013, 10:24 AM | #4 |
somebody shut me the fark up.
Join Date: 07-10-05
Location: NORTH BERGEN, NEW JERSEY
|
I think aawa nailed it.
It's simple and when sliced think is might tasty.
__________________
Guido Lang 60 Lang 84 Deluxe Warmer with Chargrill Large Spicewine Large BGE XL - BGE Med. BGE ( Bought it for my son Vincenzo) Brinkman Snp Brinkman ECB GOSM Weber Kettle Kenmore Elite Gasser Camp Chef Outdoor Stove Blackstone Pizza Oven Blackstone 36" Griddle 1-Banjo |
|
11-20-2013, 10:48 AM | #5 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
|
Yep, cook it hot, or smoke and reverse sear, the key in no hotter than 135°
__________________
[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] |
|
11-20-2013, 08:38 PM | #6 |
Knows what a fatty is.
Join Date: 10-21-13
Location: Athens, GA
|
thanks guys…Sounds like the KISS method will work best for this cut. I'm thinking leftovers would make a mean french dip
__________________
Chargriller Akorn, Georgia Southern Themed UDS, Mini WSM, Weber 18.5" |
|
11-20-2013, 09:07 PM | #7 |
Moderator
Join Date: 12-09-04
Location: Wandering, but not lost
Name/Nickname : Captain Ron
|
London broil is a preparation, not a cut of beef. It is traditionally made using flank steak. Do you know what cut you have? If it is flank steak don't cook it beyond medium rare or it will get tough, and make sure that you cut it against the grain.
__________________
"Ron Rico, Boss. You can call me Captain Ron..." Naked Fatties Rock! PKGo X 2/PK360/ |
|
11-20-2013, 09:10 PM | #8 |
Knows what a fatty is.
Join Date: 10-21-13
Location: Athens, GA
|
I'm not sure? I would assume it's flank. the package just says "London Broil"
__________________
Chargriller Akorn, Georgia Southern Themed UDS, Mini WSM, Weber 18.5" |
|
11-20-2013, 11:20 PM | #10 |
Full Fledged Farker
Join Date: 10-20-12
Location: Hartwell, GA
|
Hello neighbor. Give this marinade a try, you can thank me later.
12 oz. can of Dr. Pepper soda 4 oz. olive oil 4 oz. Dale's Steak Seasoning 1 clove fresh garlic minced 2 tbsp. of Montreal Steak Grill Mates Add liquid ingredients, clove of fresh garlic and seasoning to sauce pot set on medium heat. Allow to simmer, turning heat down to low, for 15 minutes. Allow marinade to cool down to room temperature. Pour marinade into zip lock bag over London Broil. Marinate in refrigerator for 6 - 8 hours. Overnight is best Remove meat from refrigerator and allow to come room temperature. Preheat grill to 400 degrees and throw the meat on. It will take about 10 min. on each side, check with thermometer to get desired temp, about 135 it. Don't forget to tent with foil for about 10 before slicing against the grain.
__________________
X-Large Big Green Egg-Hatched 12-15-2011, Custom Assassin 28 In Cayenne Red Pearl 9-12-2015 |
1 members found this post helpful. |
11-20-2013, 11:51 PM | #11 |
is One Chatty Farker
Join Date: 10-11-11
Location: North Pole, Alaska
|
I cook it @200 ~1hr to an 1.5hrs flipping every 15mins then on high heat sear both sides call it a day it ends up med rare. I'd say aawa pretty close with IT just never really checked it
Of course cut against the grain and on a bias :)
__________________
Equipment: 2UDS Weber Performer WIFI Stoker Custom Trailer Offset Owner of BurlesQ BBQ shack BurlesQ BBQ Facebook BurlesQ BBQ website |
|
11-21-2013, 08:53 AM | #12 |
is Blowin Smoke!
Join Date: 10-08-13
Location: North East Georgia.
|
Yep, thats for sure, thats what I did yesterday.
__________________
If it turns out good, eat it, if it turns out bad, eat it anyway! Finish Strong! |
|
Tags |
London Broil |
Thread Tools | |
|
|