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Tonights London Broil

  • Thread starter Thread starter Larry Wolfe
  • Start date Start date
L

Larry Wolfe

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Seasoned the LB with Wolfe Rub Bold, then cooked using the "Reverse Sear Method" (cook indirect @ 250* until meat hits 100* then sear to desired finish temp). Also tossed some sweet potato slices in EVOO and seasoned with Wolfe Rub Original. Next was baby zuchini halves and red onion drizzled with EVOO and Dizzy Pig Shakin the Tree. Grilled everything until tender.
 
Larry that looks great. How long to cook and what temp did you finish at? My last lb got too done too quickly. still trying to learn all the ins and outs.

Rob
 
Looks really good - you know you've done well when even the veggies look good!
 
Larry that looks great. How long to cook and what temp did you finish at? My last lb got too done too quickly. still trying to learn all the ins and outs.

Rob

Hi Rob, I pulled it off at 125* and tented with foil and let rest for 10 minutes before slicing.
 
Great looking spread there. Love the fact it is all cooked on the grill:icon_cool
 
OK I know this sounds like an ignorant question...but...What does tenting with foil mean?
 
OK I know this sounds like an ignorant question...but...What does tenting with foil mean?

Basically just covering it, but not sealing it. It helps keep the heat in without continuing to cook the meat.
 
I've "Reversed Seared" before and didn't know it. Thanks for the new term. I had a LB in my Bandera once and I was running late on time. So I threw a grate over my firebox and finished it off over the flames. I was so worried that I had ruined it but it turned out wonderful.
 
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