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London Broil!
pietro75
Member Posts: 7,048 ✭
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
After pics. will follow, whether you all like it or not![:D]
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
After pics. will follow, whether you all like it or not![:D]
Comments
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!
Oh, Yummy!
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!
Capt. Jack Sparrow.
Oh, Yummy!
Pietro, Undisputed best dinner tonight. love that broil[:p]
Capt. Jack Sparrow.
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).
I make something like that in a sous vide.
What temp? How long?
Would you cook it @ 135 to start?
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.
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![:)]
[^][:D]
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.!
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/
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!
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.[:)]
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.
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]