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Author Topic: Question on London Broil  (Read 7081 times)

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Offline teesquare

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Re: Question on London Broil
« Reply #14 on: September 20, 2012, 04:47:51 PM »
Quote from: muebe on September 18, 2012, 12:35:29 PM
Tee tri-tip is not as lean as you think....

London broil is lean for sure. But my hope is Smoke has good results ;)

When I prep it for cooking - I cut off the fat-cap. Some folks do not - I am guessing?
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Offline smokeasaurus

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Re: Question on London Broil
« Reply #15 on: September 20, 2012, 07:20:26 PM »
Be ready on Sunday Captain. I am gonna cook that sucker up to 200 internal so I might need some help making soft tacos!!  :D
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Offline TwoPockets

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Re: Question on London Broil
« Reply #16 on: September 21, 2012, 09:10:21 AM »
Looks good Jack.
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Offline smokeasaurus

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Re: Question on London Broil
« Reply #17 on: September 21, 2012, 09:16:15 AM »
That does look really good, I can see where the 135 internal is a perfect med-rare!!
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Offline teesquare

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Re: Question on London Broil
« Reply #18 on: September 21, 2012, 11:18:14 AM »
"it came out GREAT, very tender "


Looks great Jack!  - I noticed that you cut it across the grain as well. Good move on skirt or flank steak for sure!
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Offline Tailgating is my game

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Re: Question on London Broil
« Reply #19 on: February 22, 2013, 09:21:09 AM »
Quote from: CaptJack on September 20, 2012, 05:48:30 PM
flank or skirt steak marinaded in soy sauce, olive oil, garlic, ginger, balsamic vinegar and honey
hot seared on the grill to 125° and thin cut cross grain

I agree with the Captain on this one too. I skip the Ginger & soy & put a little A-1 on but cook it the same as he does. Because of the price I do lots of london broil at the games when i do steak. I do9n't always cut it thin but thin is best.
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Offline Keymaster

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Re: Question on London Broil
« Reply #20 on: February 22, 2013, 10:01:21 AM »
I use london broil for all my beef jerky because it is so lean.
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