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London Broil!

pietro75pietro75 Member Posts: 7,048
edited March 2013 in General Discussion
Trista Brought me home a few nice London Broils. She put one in a marinade last night for me to prepare tonight.

I have been running a little sear/smoker system with my tri-tips and now this LB. I heat up my grill and sear the cut of meat for five or ten minutes per side till it gets a nice char. I get my electric smoker up to temp while grilling. I then place the cut of meat in the smoker(which has a digital meat probe) and smoke it until it reaches an internal temp of 120 pull it, wrap it and cover it with a towel for about 30 minutes.

I know it isn't technically "smoking" the meat, but it turns out so nice!

Nice grilled flavor mixed with a light smokey taste.

I have been using Jack Daniels barrel chips, today I used some Mesquite Lump wood coal for the grill and Mesquite chips in the smoker.

I think she gonna be good and I think she gonna be GONE!

Before
IMG_20130323_165605_623.jpg

After pics. will follow, whether you all like it or not![:D]

Comments

  • NeoBlackdogNeoBlackdog Member Posts: 17,241 ✭✭✭✭
    edited November -1
    Looks Great! Can you hold dinner for 4-5 hours while I drive up??[?][:D]
  • pietro75pietro75 Member Posts: 7,048
    edited November -1
    quote:Originally posted by NeoBlackdog
    Looks Great! Can you hold dinner for 4-5 hours while I drive up??[?][:D]


    Well Steve, you got about 2 1/2 hours, you better get a move on!
  • cbxjeffcbxjeff Member Posts: 17,624 ✭✭✭✭
    edited November -1
    Thanks for the info 75. I've tried London Broils a couple of time but they weren't tender. I try your m.o. next time.
    It's too late for me, save yourself.
  • pietro75pietro75 Member Posts: 7,048
    edited November -1
  • pietro75pietro75 Member Posts: 7,048
    edited November -1
    quote:Originally posted by cbxjeff
    Thanks for the info 75. I've tried London Broils a couple of time but they weren't tender. I try your m.o. next time.



    This cut came out wonderful, could have used a butter knife!
  • CoolhandLukeCoolhandLuke Member Posts: 7,826 ✭✭✭
    edited November -1
    Danish baby back rack loaded baked taters and corn on the cob.9k9fu0.jpg
    We have to fight so we can run away.
    Capt. Jack Sparrow.
  • CoolhandLukeCoolhandLuke Member Posts: 7,826 ✭✭✭
    edited November -1
    quote:Originally posted by pietro75
    IMG_20130323_184016_259.jpg

    IMG_20130323_184548_367.jpg

    Oh, Yummy!


    Pietro, Undisputed best dinner tonight. love that broil[:p]
    We have to fight so we can run away.
    Capt. Jack Sparrow.
  • pietro75pietro75 Member Posts: 7,048
    edited November -1
    Oh yeah, tomorrow I must do ribs!
  • theranger1theranger1 Member Posts: 1,055 ✭✭✭✭
    edited November -1
    Yummy...How bout beer to go with it...Texas style[:D][:D]
  • pietro75pietro75 Member Posts: 7,048
    edited November -1
    quote:Originally posted by theranger1
    Yummy...How bout beer to go with it...Texas style[:D][:D]


    No Texas beer tonight.

    I opened a Pipeline Porter Koko Brown and didn't take a drink till I was done with dinner.

    The koko brown was like dessert. They have a bit of a coconut flavor finish and I consider them a dessert beer. I don't know how a guy could have more than two at a time(unless he that was all he had).
  • HappyNanoqHappyNanoq Member Posts: 12,023
    edited November -1
    I make something like that in a sous vide.

    :)
  • pietro75pietro75 Member Posts: 7,048
    edited November -1
    quote:Originally posted by HappyNanoq
    I make something like that in a sous vide.

    :)


    What temp? How long?

    Would you cook it @ 135 to start?
  • HappyNanoqHappyNanoq Member Posts: 12,023
    edited November -1
    136-140 degrees, for 8-10 hours, depending on size of the piece of meat.

    I cut the meat lightly (scar it), rub it in salt and pepper, paprika and chili.

    I normally have some marinade whipped up beforehand, and frozen solid so it's easy to vacuumpack with the meat.

    When the marinade thaws, I can massage the pack, to spread the marinade all over the meat.
    And put it in the sous vide.


    After the Sous vide, it's pulled out of the plastic bag, and lightly coloured/browned on a hot fryingpan in oil - or sometimes by 15-20 minutes in the oven on grill-setting.
  • montanajoemontanajoe Forums Admins, Member, Moderator Posts: 60,159 ******
    edited November -1
    [:p][:p][:p][:p],,boy howdy momma mia,,
  • OakieOakie Member Posts: 40,526 ✭✭✭✭
    edited November -1
    My wife hates London Broil and I love it, so we never get it[V] Since she is the cook, I come in second when grocery shopping.
  • pietro75pietro75 Member Posts: 7,048
    edited November -1
  • Marc1301Marc1301 Member Posts: 31,895 ✭✭✭
    edited November -1
    I have always had good luck with London broil, and do it very close to your way Peter.

    A lot of people just won't eat it though,.....same for brisket.

    Heck,...when I was young, I would just grille a London broil rare and eat it like any other steak.
    It was a little chewy, but cheap![:)]
    "Beam me up Scotty, there's no intelligent life down here." - William Shatner
  • gesshotsgesshots Member Posts: 15,678 ✭✭✭✭
    edited November -1
    302806_10151504036989838_1516060735_n.jpg

    [^][:D]
    It's being willing. I found out early that most men, regardless of cause or need, aren't willing. They blink an eye or draw a breath before they pull the trigger. I won't. ~ J.B. Books
  • pietro75pietro75 Member Posts: 7,048
    edited November -1
    quote:Originally posted by Marc1301
    I have always had good luck with London broil, and do it very close to your way Peter.

    A lot of people just won't eat it though,.....same for brisket.

    Heck,...when I was young, I would just grille a London broil rare and eat it like any other steak.
    It was a little chewy, but cheap![:)]



    Same here, She went to 12 hr. meat sale at our local grocery store and brought home three or four they were $1.80 a pound. I was gonna make some jerky, but I am not sure if I bring myself to do it.

    You know whatever your process, it's all about internal temp.!
  • Marc1301Marc1301 Member Posts: 31,895 ✭✭✭
    edited November -1
    They moved my link!
    You may be interested in this as well. I have tried it with flank steak, as well as adapting it to London broil.

    Terrific taste!!!
    There is a video part way down, next to the recipe, that is good to watch.

    I have no clue where that main pic comes from,.....looks nothing like the finished product, or the video.

    http://allrecipes.com/recipe/tuscan-flank-steak/
    "Beam me up Scotty, there's no intelligent life down here." - William Shatner
  • pietro75pietro75 Member Posts: 7,048
    edited November -1
    quote:Originally posted by Marc1301
    They moved my link!
    You may be interested in this as well. I have tried it with flank steak, as well as adapting it to London broil.

    Terrific taste!!!
    There is a video part way down, next to the recipe, that is good to watch.

    I have no clue where that main pic comes from,.....looks nothing like the finished product, or the video.

    http://allrecipes.com/recipe/tuscan-flank-steak/


    That marinade sounds really good. I know how I will do my next one! I like to do the tri-tips like this too!
  • Marc1301Marc1301 Member Posts: 31,895 ✭✭✭
    edited November -1
    I thought you might like the combo for the marinade and dressing.
    Some folks like sweet undertones and some like tart/sour.

    I am of the latter type, and is probably why I like this one so much.
    BTW,....I add at least 1/2 Tbls. of balsamic vinegar to the marinade portion.

    That's up to you guys though.
    I hope you like it.[:)]
    "Beam me up Scotty, there's no intelligent life down here." - William Shatner
  • pietro75pietro75 Member Posts: 7,048
    edited November -1
    quote:Originally posted by Marc1301
    I thought you might like the combo for the marinade and dressing.
    Some folks like sweet undertones and some like tart/sour.

    I am of the latter type, and is probably why I like this one so much.
    BTW,....I add at least 1/2 Tbls. of balsamic vinegar to the marinade portion.

    That's up to you guys though.
    I hope you like it.[:)]


    Thanks for the tip. I'm a tart/sour guy and I enjoy balsamic. My wife is big into salads and I enjoy balsamic on mine. We do a lot of stir fry as well.

    My stir fry usually includes rice vinegar and or red wine vinegar.
  • Marc1301Marc1301 Member Posts: 31,895 ✭✭✭
    edited November -1
    Here is another good recipe from the same place I use often with mods.

    http://allrecipes.com/recipe/greek-penne-and-chicken/detail.aspx

    Follow the advice of the reviewers, and double up the feta, use a can of diced tomatoes, more red onion, and use marinated artichoke hearts instead of canned in water.

    I'm done listing recipes on your thread![:D]
    "Beam me up Scotty, there's no intelligent life down here." - William Shatner
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