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London broil and bbs for supper tonight

post #1 of 14
Thread Starter 
I'm going to do my first london broil today. Trying davenh's marinade and sear, it sounded great can't wait to try it. I also put a rack of bbs on the smoker now and the LB is marinating. Will do a qview later.

Jason
post #2 of 14
Good luck on your smoke Jason. I hope it turns out real good for you. Can't wait to see the Q-View.

Steve
post #3 of 14
Thread Starter 
Got a few pics for the qview.
Here's the LB after marinating.


Here's the LB after searing,and theBB's


Will post some pictures of the finished product later.

Jason
post #4 of 14
Looking very good PDT_Armataz_01_37.gif
post #5 of 14
Nice job, crewcab! Thanks for the q-vue as well. biggrin.gif
post #6 of 14
Don't over do that LB. Medium Rare is the ticket. PDT_Armataz_01_28.gif

post #7 of 14
I agree with Flash although he has the better picture PDT_Armataz_01_18.gif

post #8 of 14
Thread Starter 
The LB was very good. I had to cook it a little more done than I would have liked for the inlaws. They would'nt have liked it that way. The bb's were perfect. Sorry I have'nt posted the other pics yet.

Jason
post #9 of 14
Thread Starter 
What temp. for medium rare on the LB. I have another in the freezer.

Jason
post #10 of 14
Good looking grub..............Glad it turned out for you.............
post #11 of 14
I take mine to 140. Sounds like you had a cook smoke none the less. Good job!!
post #12 of 14
Meat Temperature Chart
(Fahrenheit)
Beef
Rare 120° - 125°
Medium-rare 130° - 135°
Medium 140° - 145°
Medium-well 150° - 155°

Well done 160° and above
post #13 of 14
Thread Starter 
Thanks for the temp. chart flash, my LB was medium well. Still tasty though. Next one I do will be when the inlaws aren't going to be here and I can go medium rare. Here's the other pic of the finished product the BB's turned out awesome again.



There wasn't any left either , Just bones. Hardly ever any leftovers.

Jason
post #14 of 14
Looks Great 4X4.
Andy.
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