London Broil My Way with Prons

[Chef Jim]

A few threads ago there were a few pet peeves, I agreed. London Broil is not a cut of meat, rather a style of cooking.

If memory serves me, Flank Steak qualifies.

First marinade in Kraft Light Balsamic (It was all I had around.)for an hour an a half.

Then on the gasser with all four burners going on high and heated to the max. Sorry no pron on the grill.

Used Big Red and pulled at 137 and foiled for ten minutes.

Next: The first cuts. Very juicy!:clap2::clap2:

Then sliced on the platter.

Plated with home made slaw courtesy of the better half, Sharon (BHSLH), and some seasoned noodles and cheese sauce. Yummy!:clap2::clap2:

There is no more porn because I didn't think an empty plate was very interesting.:laugh::laugh:

London Broil as it should be.:thumb::thumb:

 

[1_T_Scot]

Good looking London Broil. I'll confess I thought it was a cut of meat.

 

[Ron_L]

It's cooked a little more than my preference, but I wouldn't turn down a few slices! Nice job!

 

[Chef Jim]

It's cooked a little more than my preference, but I wouldn't turn down a few slices! Nice job!

Hadn't been on the gasser for awhile, and the pron is a little off. IMO it was a nice med rare. And thank you.

 

[Grillman]

Looks mighty good.
It goes good with a brown mushroom gravy too.

 

[Alan in Ga]

Looks better than mine did great job:-D

 

[Moose]

Looks great, Jim. But where's the Prawns?

:laugh:

 

[Chef Jim]

Looks great, Jim. But where's the Prawns?

:laugh:

Come on Moose, I live in Florida, can't get good ones here!:laugh:

 

[firecracker jack]

Looks really good....Nice job man!

firecrackerjack

 

[BlkJeep]

Very nice! I did one not too long ago and I really enjoyed it!!

 

[slowerlowerbbq]

That looks great. Much better than mine which I always seem to overcook :roll:

 

[aquablue22]

One of my favorite cuts of meat, throwing a big one on the Egg tomorrow.

 

[southernsmoker]

Looks great

 

[MOS95B]

Gasser??? For shame!!! :tsk:

:-D

Looks really good, though!! Nice combination of something to cook outside (me likey!!) and an inexpensive cut of meat (Da Boss likey)

 

[Desert Dweller]

Gasser? You cooked it on your father-in-law?

I, too, thought LB was a cut of meat. Doesn't really matter to me. I only use LB for stew/chili meat. I smoke it to 140-150 internal with a heavy smoke then refridgerate till cold. I will usually wait till the next day to cube it, then toss the cubes in a crock-pot and make some Stew, Chili or Beef Stroganoff. I use a heavy smoke so that there is plenty of smoke flavor to transient throughout the Stew, etc. London Broil can be found on sale here for about $1.69-$1.99 a pound about every three weeks or so. I buy it on sale and freeze it. $1.99 a pound beats the chit out of $3.49 for "stew meat".

 

[Ribbin' Randy]

Yum!!!

 

[Chef Jim]

One of my favorite cuts of meat, throwing a big one on the Egg tomorrow.

London Broil is not a cut of meat. The butcher just call it that so you will be more inclined to buy it. Most change the name from top round. Mine was a Flank.

Gasser??? For shame!!! :tsk:



:-D

Looks really good, though!! Nice combination of something to cook outside (me likey!!) and an inexpensive cut of meat (Da Boss likey)

Yeah, Yeah, It was late and I had been making mods on the smoker so I needed to do something fast. Tell me you've never done that.:laugh::laugh:

Gasser? You cooked it on your father-in-law?

I, too, thought LB was a cut of meat. Doesn't really matter to me. I only use LB for stew/chili meat. I smoke it to 140-150 internal with a heavy smoke then refridgerate till cold. I will usually wait till the next day to cube it, then toss the cubes in a crock-pot and make some Stew, Chili or Beef Stroganoff. I use a heavy smoke so that there is plenty of smoke flavor to transient throughout the Stew, etc. London Broil can be found on sale here for about $1.69-$1.99 a pound about every three weeks or so. I buy it on sale and freeze it. $1.99 a pound beats the chit out of $3.49 for "stew meat".

As I said above, I needed to do something fast, but Stew? and 150? Thats worse than using the gasser.:laugh:

Thanks everyone.

 

[landarc]

To clarify, London Broil is the practice of cooking a marinated piece of beef over an open flame or under a broiler then slicing across the grain into thin slices. It is traditionally done with a flank steak, top round or sirloin. It is also not British or London based in origin. The idea is to take a very tough piece of meat and cook and slice it to make it more tender.

 

[Chef Jim]

To clarify, London Broil is the practice of cooking a marinated piece of beef over an open flame or under a broiler then slicing across the grain into thin slices. It is traditionally done with a flank steak, top round or sirloin. It is also not British or London based in origin. The idea is to take a very tough piece of meat and cook and slice it to make it more tender.

Thank you landarc, excellent description.:thumb::thumb::thumb: