London Broils were BOGO at the Bi-Lo so naturally I got a couple. Thought I'd make twice as much this time since the last batch didn't last long enough.
Got it cut up and trimmed of fat. Chilled them in the freezer for about an hour or so to facilitate easier slicing.
Accurately weighed my meat. 7 1/2 lbs.
Made my rub with TQ and some spices.
Ground some fresh black pepper. 1 1/2 Tablespoons goes much quicker with a drill.
Got out my trusty slicer.
And sliced up 7 1/2 pounds of meat. Gave them a little beat down to tenderize them a little. Not as lean as the last London Broils I got.
Oh to be on Meat Mountain.
Rubbed them down with all the cure and spice mix. Then let them sit for an hour before marinating. That's marinating with a "T".
While I waited I mixed up the marinade. That's marinade with a "D". Basically just soy sauce, L & P thin, L&P Thick, molasses and coke.
I did 2 lbs with the same marinade but with Cavender's and honey added.
Bagged them up for the night.
It's lunch time. See you in an hour or so.