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London Broil

post #1 of 14
Thread Starter 
Well, still trying to empty out my freezer as much as possible. Got a 1/3 of a cow coming real soon. Pulled out a London Broil, but wife didn't want the standard Mojo Crillio marinade. She wanted something different. So I selected something we found at Big Lots. It was Hot Wachulas Grilling Smoky Sauce.
Marinaded the LB for around 5 hours. Then I broke out my modified Shooter's Snake Bit Rub. I've added alittle more Red Pepper Flakes and Cayenne.

Put it on the smoker at 210º with plans to remove it around 135º internal. Wood of choice was oak and cherry. I occasionally sprayed with a mixture of apple juice/apple cider vinegar/Makers Mark. Removed it and wrapped in foil for a 30 + minute rest after 3 hours.

Upon opening it looked and smelled great.

Carved up real nice. Juicy and tender.

Wife had made some gravy to go along with the LB and to be polite I used a little, but it really didn't need it. I did use alittle more of the Hot Wachulas as a dipping sauce.

Dinners on. Hope you enjoyed the food porn PDT_Armataz_01_12.gif
post #2 of 14
Perfect man.PDT_Armataz_01_37.gif
post #3 of 14
Looks Great...PDT_Armataz_01_37.gif
post #4 of 14
With Makers Mark in it......it had to be good....
post #5 of 14
That looks like one great meal. Great post
post #6 of 14
I need to try one of those.. Great job!points.gif
post #7 of 14
Great looking piece of meat...

I recently did a London Broil and posted here, I held the temp between 130-140 for almost an 90 min. as had a few other things to do before dinner would be ready. I pulled the meat and put it under the broiler for about 4 min. per side for a little more crisp surface.

I love it when my wife say's, "this is a perfectly cooked piece of meat". Yours looks like right at Med. Rare, mine was at 142-145 when I pulled out of broiler, since the meat had sit in the MES for so long there was no residual heat gain when I let the meat rest, I had a thermometer stuck in it the whole time.

I usually marinade London Broils, but it was a last minute decision to smoke so I just went without marinade.

Anyhoo nice job
post #8 of 14
Looks great.
I never have luck with London Broil as far as being tender.
The flavor is always excellent but I rarely ever use the words London Broil and Tender in the same sentence.
post #9 of 14
Thread Starter 
Gotta be low and slow SQWIB. The meat would not be in the smoker long if you are shooting for 135º internal and smoked at 250º. I may even adjust down to 200º next time. My wife already has designs on the left overs for some sammies.
post #10 of 14
London broil is not a cut of meat. It is a method of preparation.

Sqwib most cuts a butcher would label London Broil would be round, flank or sirloin. Which are really tough cuts of meat.

The London Broil method has three steps:


Broil or high temp grill.. Always fast and always to medium rare or medium at the most. Anything more and you have a leather factory.

Cutting on the bias to mechanically sever the fibers that make the cuts tough to chew.

The cutting is the most common screw up making it tough to eat. Most slice it straight down with the grain. The cutting method is to slice from the top to the bottom at a 60 degree angle, cutting across the fibers.

If it was done low and slow.... it is just smoked flank, smoked sirloin or smoked round. It is not London Broil...... (I am posting this for those of you who want to be correct in your culinary knowledge.)
post #11 of 14
Thread Starter 
You of course, are correct. It is just that it is sold as London Broil, bought as London Broil and cooked as London Broil.......so we call it London Broil icon_mrgreen.gif
post #12 of 14
I never tried it low and slow I usually sear then grill till internal temp is done, around 145 degrees.

Yes I am aware that "London Broil" is a cooking term and also aware of cutting on the bias.
Still it's hit or miss for me anyway, my last cut I did two no-no's and it was tender, I used meat tenderizer and pummeled it with the back end of an axe, (guys weekend camping).
Any body use buttermilk as a meat tenderizer, would like to give that a try.
Wifey just told me Acme or shoprite, cant remember which, has L.B. on sale fore $1.49 a lb, looks cheap enough to do some experimenting.
post #13 of 14
Thread Starter 
I know when I was young, my family had LB at times. It was what us kids thought was a big deal. I do remember my mom whacking it with a mallet then putting it in a baking dish with lemon and some spices. It sat there for a day and was then grilled the next day. It was quite tasty. I remember the first time I tried it in my early adult life, I forgot the marinade and it came out pretty tough. Either way, grilled or smoked, it can be a fine piece of meat if done properly. PDT_Armataz_01_34.gif
post #14 of 14
Now that looks awesome there Flash. Then you made the wife happy too. YOU THE MAN
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