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Beef round top round London broil

post #1 of 17
Thread Starter 
Hey folks. Because of a good sale, we have a lot of Beef round top round London broil in the freezer. I can make a nice London Broil on the grill, that's not a problem.

But I have so much of it, I'm looking for ideas on other ways to cook it. It's all pretty lean, so I'm not sure what smoking would do for it.

Any ideas?
post #2 of 17
I did a london broil in the smoker and I was really disappointed in it. One of the few pieces of meat I probably wouldn't smoke again. I would make jerky out of it. It makes wonderful jerky. It may be the way I smoked it too. It just didn't turn out anyting near what I expected. Maybe someone can chime in here and enlighten both of us.
post #3 of 17
Steve heres on I did awhile back they are also great marinated in MoJo. Personally I think medium rare to medium is about as done as I would take them and slice thin

http://www.smokingmeatforums.com/for...t=london+broil
post #4 of 17
I agree with PignIt. Did one and was totally disappointed but it makes wondeful jerky.
post #5 of 17
Jerry.... your London Broil looks incredible. Mine looked great but it just didn't do it for me. I love allegro and that may have made a difference. You never really said if you liked it or not in the thread. We ate the one I did, I mean it wasn't terrible or anything. It just wouldn't be something I would do again, not the way I did it anyway.
post #6 of 17
Good point Dave it was decent and if I had some london broils I would do them in the smoker again. With that being said its not a cut I usually buy and would rather have a chuckie or a brisket.
post #7 of 17
I have done LB in the smoker and it came out great. I rubbed with a little kosher salt then I marinated in Italian over night. Pulled out and put a quick sear on it with the highest heat my grill could do. Maybe a minute a side. Then went into the smoker until it hit 130. Pulled, foiled and put in the cooler. It was excellent. Heres a pic of the foiling. If needed you could lay some bacon across the top of it for the fat.

If all else fails you can grind it with some bacon for some great burgers.

post #8 of 17
London Broil is great in the smoker. As Piney stated, do NOT over do it though. I did my first one in Mojo and wife and I loved it.
I did not do it with this one, but remember to cut 45º across the grain and make sure you cut thin slices.

post #9 of 17
Beautful!!!
post #10 of 17
Thread Starter 
I usually grill it just barely past rare, and top it with a sauce I came up with myself. It's great, but I have so much of it, I'm looking for alternatives. Like:

Smoking and using in French dip sandwhiches
Using in Burritos or Fajitas
Philly steak sandwhich.

I have zero imagination, some of you guys are like Picasso. Help me out!
post #11 of 17
Sliced over bread smothered with gravy
Fajitas
Sliced over rice with gravy or au jus
Sandwiches
post #12 of 17
Thread Starter 
Philly cheese steaks are sounding better and better. These aren't real thick, so I could throw them on the cold smoker as it heats up to get more smoke, and still be well through the 140* 4 hr barrier with no problem.

We got these for less than $2.00lb. If I had a grinder, I might grind some of it to make Steak burgers.

We have a food processor that I haven't used in years. I suppose putting the meat in there would just give me mush, not ground.
post #13 of 17
You can use a food processor just use the pulse feature instead of just turning it on.

$2.00 a lb I would of jumped on them too.
post #14 of 17
Safeway a few weeks ago had LB for1.99 a lb. Bought 50lbs of it and had the butcher slice it up for jerky. Bought half of it when sale first started, and then the other half at the end of the sale. The butcher trimmed all the exterior fat before slicing, which was not charged for in the price per pound. As a tip for his services, gave him some jerky, and some CB... New found friend willing to help me at the butcher counter now icon_wink.gif

I am set for jerky for lot of snacks for the summer.

I don't usually do up LB, but agree with above ifn I do... thin and marinade and not overcooked.
Matt
aka Rocky
post #15 of 17
Sure makes great beef jerky also.
post #16 of 17

I have a 5.5lb beef top round (London broil) how long would I need to smoke it ?

post #17 of 17
Quote:
Originally Posted by Flash View Post

London Broil is great in the smoker. As Piney stated, do NOT over do it though. I did my first one in Mojo and wife and I loved it.
I did not do it with this one, but remember to cut 45º across the grain and make sure you cut thin slices.


Man that looks good, It looks absolutely tender.   I just picked up one yesterday and I'm trying to figure what to do with it. Any tips, details or guidance about how you achieved this would be appreciated.

Here is what I have to start with.

 

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