London broil , anyone?

Hambone1950 · Jun 3, 2013

Just wanted to share this London broil I grilled on my smoky joe last night.
3.49 a pound. That is dirt cheap lately. And this was real good and real easy.
Little Worcestershire and som MSS.....took about 10 minutes to grill. Sliced thin on the bias and it was moist tender and juicy. A real nice simple Sunday supper.

Hi Cheese · Jun 3, 2013

You got a pretty good char on that.

John Bowen · Jun 3, 2013

Looking good! I love a good London Broil.

Mark Warren · Jun 3, 2013

Looks Great - I think you could have done it with half the Briquettes piled to one side.

MisterChrister · Jun 3, 2013

Looks good from here!

Johnny_Crunch · Jun 3, 2013

That looks great!

discmen95 · Jun 4, 2013

Have you tried a reverse sear? I did that with my last london broil, first time I tried it, and it came out amazing. Brought the meat up to 95 degrees over indirect heat (around 325), then seared them for 4 minutes per side.

deguerre · Jun 4, 2013

Is that a blade? Hard to tell. Usually they sell a top round as london broil here.

Hambone1950 · Jun 4, 2013

deguerre said:
Is that a blade? Hard to tell. Usually they sell a top round as london broil here.

Yeah , I believe it was a top round....fairly lean , not much gristle. Nice flavor to it.

Tonybel · Jun 5, 2013

Cooked perfectly... Well done my friend.

Bigdog · Jun 5, 2013

What is MSS?

charrederhead · Jun 5, 2013

I never knew, until a couple of months ago, when I did my first "London broil", that it's not a particular cut of meat so much as a method of cooking it.

http://bbq.about.com/od/steaks/a/aa101604a.htm

buccaneer · Jun 5, 2013

Looking very nice!
So, if you did bake and brown ( reverse sear) then it wouldn't be a London broil.
I'd never heard of it till I got to this site, great to learn!

deguerre · Jun 5, 2013

buccaneer said:
Looking very nice!
So, if you did bake and brown ( reverse sear) then it wouldn't be a London broil.
I'd never heard of it till I got to this site, great to learn!

Hey Buccs! Traditionally a London Broil was used on flank if you want to give 'er a go. You're right. Direct cook under the broiler or over the coals. Marinating in a simple Italian dressing overnight does wonders.

Fat Cap · Jun 5, 2013

Your timing is impecable! I am christening my new OTP Gold tonight with a pair of London Broils. The wife bought it for me as a gift. Damn I love her! Great pics! I will be over the moon if mine look theat good!! Thanks.

Hambone1950 · Jun 5, 2013

Bigdog said:
What is MSS?

Montreal steak seasoning. :wink:

Hambone1950 · Jun 5, 2013

charrederhead said:
I never knew, until a couple of months ago, when I did my first "London broil", that it's not a particular cut of meat so much as a method of cooking it.

http://bbq.about.com/od/steaks/a/aa101604a.htm

And in the back of my mind I know that , and the package was marked top round....I just get into the habit of calling it London broil because the grocery ad says that. :mmph:

charrederhead · Jun 5, 2013

Hambone1950 said:
And in the back of my mind I know that , and the package was marked top round....I just get into the habit of calling it London broil because the grocery ad says that. :mmph:

hey Hambone, I hope you don't think I was criticizing you. I was just sharing my ignorance of what a "London Broil" is. :wink:

Hambone1950 · Jun 5, 2013

charrederhead said:
hey Hambone, I hope you don't think I was criticizing you. I was just sharing my ignorance of what a "London Broil" is. :wink:

Oh , no worries brother! Plenty of ignorance to go around! I'm always happy to learn something about cooking.:mrgreen:

landarc · Jun 5, 2013

Nice cooking, that looks delicious and simple

London broil , anyone?

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