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!