Top Round

[SmokyMose]

Good afternoon! The forecast was for a beautiful day yesterday and I took a chance and trusted it.
I dug around in the freezer to find something suitable and found something I bought to use for sausage some time ago:

Looked around a couple of sites for London Broil/Top Round recipes and found one that used a marinade.
3 cloves minced garlic
1/2 cup soy sauce (I used low sodium)
2 Tb vegetable oil
2 Tb ketchup
1 tsp dried oregano
1 tsp black pepper

I gave it a good stabbing on both sides and scored and it went into the marinade bag for what turned out to be almost 24 hours, turning every so often.


I used the "upside down vortex" method for the coals and gave it a good sear on both sides. About 4 to 5 minutes each side.
Then moved it off the direct fire to bring to temp. Didn't take long.


Chives are coming up and just what the doctor ordered for mashed potatoes.


Perfect!

Plated with mashed potatoes, green beans and buttered sourdough bread.
A great cook for early spring.

BBQ season is upon us! Thanks for looking and have a wonderful day!

Dan

 

[smokerjim]

Looks good!

 

[SmokinAl]

EXCELLENT!
Looks delicious!
Al

 

[Brokenhandle]

I'll say it looks delicious!

Ryan

 

[SecondHandSmoker]

MMMM!!
Nice job.

 

[chopsaw]

Nice work Dan . That's a great looking plate of food .

 

[normanaj]

That looks awesome!

 

[Bearcarver]

Looks Great, Dan!!
My Favorite Color------Meat !!!
Like.

Bear

 

[one eyed jack]

Great looking bark, and your plate up looks really good.

Like

 

[Colin1230]

Perfect? I would totally agree. That looks fantastic!
Thanks for sharing, Dan.

 

[912smoker]

Never tried the London Broil cut but that looks great !

Keith

 

[crazymoon]

SM, You've done another fine smoke, marinade sounds good !

 

[DRKsmoking]

Dan that is a great looking plate of food. Love chives in my mashed also
It is nice to see things in the gardens starting to poke out of the ground

David

 

[SmokyMose]

Never tried the London Broil cut but that looks great !

Keith

First time for me. I'd heard it can be tough, hence the marinade treatment.
I originally bought it to use in Weisswurst because it's so lean.

 

[SmokyMose]

Dan that is a great looking plate of food. Love chives in my mashed also
It is nice to see things in the gardens starting to poke out of the ground

David

Yep, about the only herbs we use are chives and parsley and chives are the first thing to come up in the spring and the last to die in the winter.

 

[tx smoker]

Man that looks stellar!! You sir have created a meal fit for a king but us paupers think it's the quintessential comfort food. That meal is right up my alley. Very well done and congrats on finally seeing some nice weather.

Robert