London Broil

[Norcoredneck]

Went to the store and was looking over the meat and noticed some large London Broils. Has anyone smoked one of these? If so how did you do it. I am new to this kind of cooking and experimenting with what is on sale.

 

[Ron_L]

I've cooked many London Broil. The actual cut that is called london broil seems to vary from area to area and even butcher to butcher. A local butcher sells marinated tri-tips as London Broil while the local grocery stores sell a top round steak.

Here is a link to a site with more info.

So... back to cooking. Generally a london broil is a lean cut, so it probably won't do well low and slow. When I cook london broil I cook it like a steak and serve it medium rare and sliced fairly thick. You could put it in the smoker at the beginning to gets some smoke flavor and then finish on the grill.

 

[brdbbq]

Back in the Old Piss crew days a guy use to rave about smoking steaks for a hour or so then refreezing to use later. Never tried it myself as we are not much of a steak family. Although I did fark up some country ribs yesterday but that is another post.

 

[Trout_man22]

Just had the best London Broil of my life at Gibsons in Rosemont, IL. It was grilled at 1800* to med rare allowed to sit for 4 mins then sliced into 1/4" accross the grain. GREAT!!!

 

[thirdeye]

A very interesting article appeared in Cooks Illustrated earlier this year and the featured cut of beef was london broil. In a nutshell it consisted of salting the steak, wrapping in plastic and into the fridge for 3 hours. Then putting the wrapped steak in a zipper bag and into a container of 100° water for 1 hour. Then you remove the steak, brush with oil and add pepper and onto the grill.

The internal temp will be around 85° when it is removed from the 100° water, so it takes no time on the grill to get to 125°. I have tried this on rib steaks and tri-tip with good results. The outside gets a crust and the inside is very evenly done.

 

[backyardchef]

London Broil is great on the bbq....I cooked this one hot on the top shelf of the BYC and sliced it thin. Didn't have alot of smoke flavor, just a hint.

 

[bbqjoe]

I like to take london broil, marinate in 50% soysauce and 50% water with a large handful of dehydrated onion. Let it sit in marinade about two days.
Cook rare to medium rare on open flame.
Always slice london thin.

 

[bonehead]

My favorite way is to get a nice thick one, score it real good, then marinate it in italian dressing for 5 or 6 hours. Get the grill REAL hot and cook it for about 6 minutes a side. Let it rest for about 3 minutes and slice it moderately thin across the grain. MMMMMM!!!:icon_bigsmil

 

[Norcoredneck]

Thanks for the info. Looks like I will be grilling tomorrow.