Let's Talk BBQ
Outdoor Cooking Equipment => Grills & Smokers => Pellet Grills and Smokers => Topic started by: bspitt on May 27, 2017, 08:06:11 PM
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Love this stuff! Short easy cook. Makes this lean cut fall apart!
(http://i207.photobucket.com/albums/bb291/bspitt/20170527_191452_zpsclq0yoo0.jpg) (http://s207.photobucket.com/user/bspitt/media/20170527_191452_zpsclq0yoo0.jpg.html)
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Wow nice cook
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Very nice! :thumbup:
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Looks like some mighty fine eating to me!
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That looks great. My dad loved to cook London Broil. It took me years to find out London Broil is how you cook it and not the actual cut of beef. :'(
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We do London Broil at least once a week. Yours looks great :thumbup:
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Yep, I sure would stuff myself with that.
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So how do you do your london broil? Always steered clear of it because never learned how to cook it right.
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We have a killer method for London Broil.
Jaccard the LB. If you do not have a Jaccard (everybody should ;) ) use a fork and poke the heck out of it...........
Get this: https://www.amazon.com/Lawrys-Beef-Marinade-Mix-1-06/dp/B00CJ8IO6S/ref=sr_1_3_s_it?s=grocery&ie=UTF8&qid=1495990025&sr=1-3&keywords=lawrys+beef+marinade
We like to sub out 1/3 cup of the water with red wine.
Marinate the LB in a bag with this wonderful concoction for 30 minutes. I start the coal and then make the marinade.
Grill to medium rare to medium. Super tender and tasty.
London Broil: "The poor mans rib-eye"
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May just have to give it another shot. Yes, have a Jaccard , just picked it up not too long ago and love the thing!
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That looks like it would just melt in your mouth.
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So how do you do your london broil? Always steered clear of it because never learned how to cook it right.
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I simply rub ours with Meat Church Holy Cow rub and smoke at 225 till an internal temp of 135. Then I reverse sear on a buttered cast iron skilett. I then let it rest for about 15 min before carving.
It's also great with eggs for breakfast!
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That looks great. My dad loved to cook London Broil. It took me years to find out London Broil is how you cook it and not the actual cut of beef. :'(
True....but every store around here its the cut...and not how it's prepared. I don't actually broil mine at all. I think the key to a good cook is it can't be overcooked! And it needs to be served in thin slices.
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Geaux tigers how long has it been since you lived in la
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Geaux tigers how long has it been since you lived in la
Been a while. When to college in TN in 1990 ...workef there for a while.. then moved to NC in 1998..
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That looks fantastic!
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Most of the LB's I see in my corner of the world are round cuts but some are sirloin. I prefer the flavor of sirloin and try to get one special order cut for me when I can (Ingles will do it). I like about 3-4 lbs, about 1.5 inches thick. A marinade with both acid and oil helps with flavor and appearance. The real capper is to find the grain of the meat then cut across it, thinly, so the slices are guaranteed tender. I also do a reverse sear and give it a smoke bath for about an hour before I actually cook it :)
Hub
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That looks fantastic. All I have ever done with that cut is make jerky but your cook makes me re-think my strategy.