London Broil on sale today, what to do, what to do...

[david jay]

So London Broil was on special at the mega mart this evening, and Im trying to decide what to do with it, before my wife sticks it in a crock pot, any suggestions?

Not my typical smoker fodder, but I thought it might be worth a go... What do you guys think?

Thanks,

Dave

 

[chef jimmyj]

Rub it, Smoke it to 110*F and toss it on the grill or under the broiler to sear the surface and get the desired IT. 120* Rare, 130* Med/Rare, 140* Med and so on. Slice the meat on a 30-45* Bias as thin as possible and enjoy...JJ

 

[annimel]

make beef jerky from it...marinate for 2-3 days smoke it and the dehydrate if needed....good stuff if the price is near 3 bucks a lb or less

 

[smokinhusker]

I just made jerky out of 8 of them. Chef Jimmy's idea will work too, good stuff.

 

[spoolinaz]

Rub it, Smoke it to 110*F and toss it on the grill or under the broiler to sear the surface and get the desired IT. 120* Rare, 130* Med/Rare, 140* Med and so on. Slice the meat on a 30-45* Bias as thin as possible and enjoy...JJ

X2 here. Smoked roast beef, or Pit beef as some here would call it. Good stuff!

 

[ac45acp]

next time i get some i want to make corned beef and some pastrami. the last few times i bought briskets they were way too fatty.
 

 

[pit 4 brains]

next time i get some i want to make corned beef and some pastrami. the last few times i bought briskets they were way too fatty

I doubt if a round steak will make good corned beef or strami, the grain is already bias-cut. The tri-tip makes for a good strami and they are plentiful and inexpensive here in the West..

 

[david jay]

Its easy for me to come across decently priced beef, although I tried to locate a whole packer today from my typical source (buddy works the butcher counter at the market) and they not longer even let them order them. I called the other shops in the area, no dice. I called a high end custom butcher in Richmond, VA to see if she could lay her hands on one, and she could... for $8.99 for a cryovac packer! WOW!!!

 

[danbono]

David If you have any Walmart Supercenters in your area, give them a try for brisket/packer. The one close to me took some time before they got them in. At $2.58 lb they were good

Dan

 

[spoolinaz]

x2 to that. They actually seem to carry a decent amount of cryo's for cheap. Not much to choose from, but they have them.

 

[ac45acp]

I doubt if a round steak will make good corned beef or strami, the grain is already bias-cut. The tri-tip makes for a good strami and they are plentiful and inexpensive here in the West..

please explain bias-cut. thanks

tony

 

[david jay]

Well, that was a great dinner!

I made up a half a batch of ScarBelly's BBQ Goddess Java Rub, rubbed a 1.65lb london broil, and set it aside for an hour so it could marinate.

smoked it at 225*f until internal temp reached 110*f, as directed before I moved it to a rocket hot grill where I finished them to medium rare.

Not too shabby, not too shabby at all for $4.36!!

Thanks Chef JJ and Scarbelly for the assist!!

ps, sorry for the crappy camera phone pictures!!

IMG_20120913_174821.jpg

• david jay
• Sep 13, 2012

IMG_20120913_175057.jpg

• david jay
• Sep 13, 2012

 

[rdknb]

Thats looks very good, well done

 

[pit 4 brains]

please explain bias-cut. thanks

tony

Well, Lets say you have a standard 2x4 piece of lumber that is 12 inches long. The grain of the wood generally runs from one end to the other, but sometimes you will see the grain run out along the length of the wood. Muscles have grain also. If that 2x4 was a loin or a roast or a piece of brisket, the grain patterns would be similar. Now take that 2x4 and cut it into 12-1" chunks at a slight angle to the grain, and this would be a bias cut. A london broil is a round steak (cut from the same muscles that would makeup your quadricepts and hamstrings )and that means that the grain of the muscle has been cut crossways. Usually it will have a slight angle to it which can give the description of "bias". 

Typical corned beef is made from navels and briskets that are whole muscles. It is after the curing/smoking process that they are thinly cut across the grain to increase tenderness. 

If you slice round steak, on a slicer for instance, the prevailing meat slices will have long grain fibers and will be tougher in comparison. 

Hope this helps..

Well, that was a great dinner!

I made up a half a batch of ScarBelly's BBQ Goddess Java Rub, rubbed a 1.65lb london broil, and set it aside for an hour so it could marinate.

smoked it at 225*f until internal temp reached 110*f, as directed before I moved it to a rocket hot grill where I finished them to medium rare.

Not too shabby, not too shabby at all for $4.36!!

Thanks Chef JJ and Scarbelly for the assist!!

ps, sorry for the crappy camera phone pictures!!

IMG_20120913_174821.jpg

• david jay
• Sep 13, 2012

IMG_20120913_175057.jpg

• david jay
• Sep 13, 2012

You did well.. Those big ol' round steaks can quite the challenge to make flavorful and palatable at the same time..

 

[chef jimmyj]

Nice Job and you are Welcome...JJ

 

[smokedreb]

This is proof that it is not all about an expensive cut of meat but more about the cooking process and how you prepare it. Thanks for sharing!