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Sunday night London broil on the smoky joe

post #1 of 11
Thread Starter 
So after church yesterday , me n sweetie did some food shopping and she mentioned that London broil was on sale and might be nice for supper. Well , who am I to argue with a lady?


So , we (she) decided we should cut that bad boy in half....I concurred. Gave tonight's half a little spritz of Worcestershire sauce and dusted it with Montreal steak seasoning .(the other half I believe I may marinate overnight in eye-talian dressing and cook another night....but I digress.)


Fired up the smoky joe....



Once the fire was blistering hot , i let the grate get nice and hot and slapped the meat on it.....4 minutes on a side and flip


four minutes on that side and flip....



then a minute on each side , flip , flip and it felt medium rare so I took it off to let it rest....(no pic of resting meat) sliced it on the bias , like bobby flay taught me....





i hate to brag...(who am I kidding? I love to brag.) but this was so delicious , I surprised myself. Moist , tender....that peppery , salty Montreal spice....nice char on the outside and nice and soft and juicy inside. I could've eaten it a tiny bit more rare , but sweetie likes it medium , so I just acted like I meant to do it medium.;-)



just us two at the picnic table on the patio....paper plates...low key. We had a nice ear of fresh COTC to go with it , but in all the excitement I neglected to snap a plated pic......corn round here's been excellent this year. Hey. Hope you all had as nice a weekend as me. Thanks for lookin.
post #2 of 11

Looks like a great meal!  Eating outside with your sweetie, meat off the grill, what could be nicer?  And as long as the sweetie is happy with the way the meat is cooked, meal was a great success!

post #3 of 11

Looks great and sounds like a wonderfully, relaxing evening! 

post #4 of 11

Very nice do on the meat....  Perfect....   Dave

post #5 of 11

Nice, I enjoy Flank myself... I do Fajatas with them and serve with Salas,Cheese , Pico-de-Gallo and sourcream .

 

Thanks for the Q-view and many more happy smokes...

post #6 of 11

Looks really good! I love using the mini-wsm and then searing off the steaks on the grill!

post #7 of 11
Quote:
Originally Posted by Hambone1950 View Post

So after church yesterday , me n sweetie did some food shopping and she mentioned that London broil was on sale and might be nice for supper. Well , who am I to argue with a lady?


So , we (she) decided we should cut that bad boy in half....I concurred. Gave tonight's half a little spritz of Worcestershire sauce and dusted it with Montreal steak seasoning .(the other half I believe I may marinate overnight in eye-talian dressing and cook another night....but I digress.)


Fired up the smoky joe....



Once the fire was blistering hot , i let the grate get nice and hot and slapped the meat on it.....4 minutes on a side and flip


four minutes on that side and flip....



then a minute on each side , flip , flip and it felt medium rare so I took it off to let it rest....(no pic of resting meat) sliced it on the bias , like bobby flay taught me....





i hate to brag...(who am I kidding? I love to brag.) but this was so delicious , I surprised myself. Moist , tender....that peppery , salty Montreal spice....nice char on the outside and nice and soft and juicy inside. I could've eaten it a tiny bit more rare , but sweetie likes it medium , so I just acted like I meant to do it medium.;-)



just us two at the picnic table on the patio....paper plates...low key. We had a nice ear of fresh COTC to go with it , but in all the excitement I neglected to snap a plated pic......corn round here's been excellent this year. Hey. Hope you all had as nice a weekend as me. Thanks for lookin.

 

 

 

Looks tasty.   WRT your wife liking it medium while you prefer more mid-rare, why not build an off center coal bed and cook one side of the broil in a more indirect fashion after searing?   I do this on a gas grill all the time making use of "hot spots on the grill.  Wouldn't it work on a Smoky Joe ?

post #8 of 11
Thread Starter 
Quote:
Originally Posted by Demosthenes9 View Post



Looks tasty.   WRT your wife liking it medium while you prefer more mid-rare, why not build an off center coal bed and cook one side of the broil in a more indirect fashion after searing?   I do this on a gas grill all the time making use of "hot spots on the grill.  Wouldn't it work on a Smoky Joe ?

I might just try that next time....good thought. grilling_smilie.gif
post #9 of 11
Quote:
Originally Posted by Hambone1950 View Post

. I could've eaten it a tiny bit more rare , but sweetie likes it medium , so I just acted like I meant to do it medium.;-)

 

 

LOL----I know that routine!!!

 

 

All looks Great, Hambone!!!

 

 

Bear

post #10 of 11

Nice, Hambone...that looks delicious!

 

Red

post #11 of 11

Looks tasty!!

 

  Craig

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