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Smoked "London Broil" for tacos w/pics

post #1 of 10
Thread Starter 
Grabbed up a thick slab of top round, aka London Broil @ Whole Foods when I was picking up some oysters. Was originally planning on grilling it, but the WSM was calling. Marinated the slab of beef in tequila, veg oil, a serrano pepper, minced onion, worstershire, soy sauce, and some spices from my cupboard for about 7 hours. Really tenderized it.

Smoked it on the top rack of the WSM at around 250 for 45 minutes, pulled it and foiled it and let it rest til I was ready. Came out closer to medium than rare, since I had to share with some rare meat advers folks. Overall flavor was nice. Sliced it on the bias against the grain. Nice hickory flavor.

Made some nice tacos topped with cilantro, and queso fresco, I also smoked some whole, salted jalapenos I cut up for toppings, I also made some guacamole, and a mango pico de gallo(meant for the oysters i grilled but some made it on the tacos).

beef on(sharing the top rack with some salted jalapenos, and some chix wings are on the bottom:

beef done, & ready to foil:

out of the foil and ready to slice:





Bonus pics:

some chicken wings I did with my rub:

thanks for looking, overall supper was a feast.
post #2 of 10
Everything looks awesome Jim....and looks like you've got one happy (and adorable) customer! I'm curious about your jalepenos - they look awesome, am I to understand that you just rubbed with salt and threw them in the smoker?
post #3 of 10
Thread Starter 

Whole jalapenos, I coat them with a little veg. oil, then sprinke with kosher salt. Smoked them whole for about 2 hours, then sliced.

They keep their heat for sure, and are a favorite when I am doing MExican food.
post #4 of 10
Looks great Jim. I always loved to marinate and grill london broil. I've got to try smoking one. And I really love the taco idea!!

Another job well done!!! PDT_Armataz_01_37.gif
post #5 of 10
Thread Starter 
the tequila marinade was actually pretty good, typically i am doing a balsamic, or red wine vinegar based marinade. The 7-8 hours really broke down the meat, and made it tender.
post #6 of 10
The food looks great! PDT_Armataz_01_37.gif
post #7 of 10
Thread Starter 
thanks man,

that beef, queso fresco, wing meat, and smoked jalapenos are going to make some killer cinco de mayo nachos this week.
post #8 of 10
Great looking tacos Man. Lovely daughter as well. Good job as usual. PDT_Armataz_01_34.gif
post #9 of 10
Now you are really getting more and more impressive here. You are trying new recipes or just posting them more. But they are really looking good so keep it up.PDT_Armataz_01_34.gif
post #10 of 10
Thread Starter 
thanks mark,

I go in stages, right now I am taking a break from ribs, etc., and a few of my staples for a few weeks to try get a fresh take before my first competition the last weekend of May.
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