London Broil

Discussion in 'Beef' started by prplptcrzr2003, Jul 16, 2005.

  1. prplptcrzr2003

    prplptcrzr2003 Smoke Blower OTBS Member

    Hiya guys!
    I'd like to share my experience with doing London Broils on the grill; basically, you can season the meat any way you'd like, but I use:

    tblsp of garlic powder
    tblsp of onion powder
    2 tsp of salt
    2 tsp of blk pepper
    1/4 cup of Worschestershire sauce
    1 or 2 clove(s) fresh garlic - crushed

    Pour the worschestershire over the meat - be sure it coats all of it.
    Smear or rub the crushed garlic on the meat
    Mix all the dry ingredients and rub the meat. Let the meat sit in the fridge as you get your grill/smoker ready.
    Cook the meat the way you like it - I do it directly over the coals. I usually flip the meat over (USE TONGS, NOT A FORK TO TURN MEAT!), when I see some blood at the top. I don't use a meat thermometer, so for those who do, use it. I just look at the meat and i can pretty much tell when it's done (we like it med rare to med well here).
    After removing the meat from the grill (Again, use tongs or you will lose the juices), I let it sit for a few minutes then slice thinly. Watch the juices run out! Enjoy!
     
  2. johnnyreb

    johnnyreb Smoking Fanatic OTBS Member

    SC
    man that sounds good, i have been wanting to do a london broil on the grill thanks for the reminder :lol:
     
  3. sickpuppy

    sickpuppy Fire Starter

    What cut of meat do you use for your London Broil? And also can someone tell me what is a fatty? Fairly new to smoking and have read in posts about also throwing on a fatty, when smoking. I tried to Google fatty but came up with porn sites with fat women and if you put smoke a fatty you get sites on smoking funny cigs. LOL

    Thanks
    Dan
     
  4. johnnyreb

    johnnyreb Smoking Fanatic OTBS Member

    SC
    a fatty is a chub of bulk sausage, Jimmy dean is the best one to use for smoking, the cheap ones dont do as well but are good to, i like to do my fatty's with the 3-2 -1 method for ribs, man they just crumble apart

    heer is a pic of 2 Jimmy Dean Maples on the top rack along with 2 slabs of baby backs and a small boston butt and some baked beans on the bottom catching all that grease!!!!
     
  5. sickpuppy

    sickpuppy Fire Starter

    crazyhorse

    Thanks for the info. I will be picking up some Jimmy Dean Sausage next time I go to the grocery or as we say in South Louisiana, when I go “make groceriesâ€. Sounds delicious.

    Your posts make me salivate. The pictures of the smoked goodies leave nothing to the imagination.

    Thanks again,
    Dan
     
  6. dutch

    dutch Smoking Guru Staff Member Administrator Group Lead OTBS Member SMF Premier Member

    Crazyhorse gotta question for you-How long does it take to smoke/cook a fatty?
     
  7. dutch

    dutch Smoking Guru Staff Member Administrator Group Lead OTBS Member SMF Premier Member

    Sickpuppy, When I was a meat cutter/butcher we would use the Top Round. This was cut about 1 1/2 - 2 inches thick and weighed between 4 1/2 to 6 pounds (depending on how thick it was cut).

    London Broil is not so much a cut of meat but the way the meat is cooked. You can take any tender cut of meat cut as I discribed above and use it for London Broil. London Broils are basically a broiled or grilled roast that is cooked to a medium rare-medium doneness. The Broil is thinly sliced on the bias while holding the carving knife on a 45 degree angle while slicing.
     
  8. johnnyreb

    johnnyreb Smoking Fanatic OTBS Member

    SC
    Earl i usually do mine the 3-2-1 way, 3 hours in the smoke, 2 hours foiled and last hour unfoiled but you can cook them in 3 hours at 225, the extra steps just make them really juicy and tender
     
  9. prplptcrzr2003

    prplptcrzr2003 Smoke Blower OTBS Member

    Earl D is correct on what cut makes a london broil. We like it cuz A) our local supermarket puts them on sale every so often so we stock up and B) I make'em so dang good! =)
    Crazyhorse, that pic you posted made me salivate!!!!!
     
  10. ranger72

    ranger72 Meat Mopper OTBS Member

    WOW! crazyhorse

    Before seeing your digi-pic I never thought to put the beans under all and I can just imagine the fat rendering from those wonderful cuts and just mixing with the smoke and the beans.

    terrific tip!

    ranger72
     
  11. sickpuppy

    sickpuppy Fire Starter

    Thanks all,

    Thanks for the answers to my questions. I am learning so many great and new ways to smoke and grill. I just have to watch the old waistline, now.

    Dan
     
  12. prplptcrzr2003

    prplptcrzr2003 Smoke Blower OTBS Member

    Here's a pic of some London Broils I did for this past Memorial Day weekend......can you all say
    "10-derrrrr"????
    [​IMG]
     
  13. ranger72

    ranger72 Meat Mopper OTBS Member

    prplptcrzr2003

    Excellent job on the London Broils!

    You are making my mouth water!


    ranger72 :D


    OTBS # 14
     
  14. monty

    monty Master of the Pit Staff Member Moderator OTBS Member SMF Premier Member

    prplptcrzr2003, thanks for the great recipe! I did a couple of London Broils yesterday for some company and I added one tsp of powdered ginger to the mix. Yummy! Try it some some time.
    Cheers!
    Monty
     
  15. prplptcrzr2003

    prplptcrzr2003 Smoke Blower OTBS Member

    Thank you, Ranger and Monty! Ginger?? Sounds yummy! I will have to try that!
     
  16. vulcan75001

    vulcan75001 Smoking Fanatic OTBS Member

    prplptcrzr2003

    Those london broils look really good...

    Been raining so much here..I 'm going to have to go get an ez-up ..just so that I can get something making some heat and smoke outside this week end..getting severe withdrawal symptoms

    Richard
     
  17. dutch

    dutch Smoking Guru Staff Member Administrator Group Lead OTBS Member SMF Premier Member

    prplptcrzr2003-I finished breakfast an hour ago and now I'm HUNGRY again!! Nice job!!
     
  18. prplptcrzr2003

    prplptcrzr2003 Smoke Blower OTBS Member

    Thanks guys. Earl, speaking of breakfast, I always try to save some for the next morning - about 2-3 slices of the london broil with a couple of eggs...oh man!
     
  19. dutch

    dutch Smoking Guru Staff Member Administrator Group Lead OTBS Member SMF Premier Member

    Cruiser- Beef and eggs for breakfast-I like the way you think!! Last night I grilled up some NY steaks and by golly if there wasn't one steak too many! :shock: :twisted: It came to work with me and I'm going to enjoy it with some scrambled eggs and hashbrown 'taters. :p
     

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