London Broil

jafrey711

New member

• Mar 27, 2011

• #1

Just got home from Fresh and Easy and they had a great deal on some nice looking London Broil. Any suggestions on how to cook ,more so time and temp ?

 

jafrey711

New member

• Mar 27, 2011

• #2

So we went on-line and got an idea. So we now have a COOK OFF. Riah did one cut with her own seasoning and ideas and I did the other. Tomorrow we will cook and see who is Grand Champion at the Chadwick house. Good food, good company and friendly competition.....gotta love it!

 

Rip

New member

• Mar 27, 2011

• #3

Sounds great, take pics!

 

CarterQ

Moderator

• Mar 27, 2011

• #4

I'm with Rip, can't wait to see the results show!

 

jimsbarbecue

Moderator

• Mar 28, 2011

• #5

jafrey711 said:

So we went on-line and got an idea. So we now have a COOK OFF. Riah did one cut with her own seasoning and ideas and I did the other. Tomorrow we will cook and see who is Grand Champion at the Chadwick house. Good food, good company and friendly competition.....gotta love it!

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Pics for sure and Winning....Wait that was last week or so. Do bring your a game for the win. Wait here I go again two ways to do London Broil may be a combo win. Actually I do this all the time where we compare recipes.

Good Smoking Luck! Wait that was last year and it sounds just a stupid now

 

SisInLaw

New member

• Mar 29, 2011

• #6

London Broil has always been one of my favorite cuts. Marinate, smoke and slice against the grain and it's fab.

 

Deb

New member

• Mar 30, 2011

• #7

How did they come out?

 

Big Poppa

Administrator

• Mar 30, 2011

• #8

Yeah Jaffrey must not have come out on top!

 

jafrey711

New member

• Mar 30, 2011

• #9

Big Poppa said:

Yeah Jaffrey must not have come out on top!

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You called it GF won the flavor taste. Both were a little chewy was hoping for more tender. Any tips?

 

jafrey711

New member

• Mar 30, 2011

• #10

I've been giving this some thought. The GF said its was more tender than I thought. So I realized today that this is first steak I have cooked since I have had some WAYGU. There in lies the problem lol

 

CarterQ

Moderator

• Mar 30, 2011

• #11

That's funny, gotta work your way back down to mortal meat.

 

Big Poppa

Administrator

• Mar 30, 2011

• #12

Jeff is in charge of the shipping at BPS....he gets fringe benefits Jeff what temp did you cook at and to what internal temp?

 

jimsbarbecue

Moderator

• Mar 30, 2011

• #13

I haven't done London broil in a while. As BP mentioned pit and internal is key. I remember a little over on the internal and it becomes chewy. Carry over cooking is another issue. Now when it is right it is real good for the price.

 

C

Candy Sue

New member

• Mar 31, 2011

• #14

I love London Broil! You've got to cook it hot and fast to medium rare then slice very, very thinly. Great beef taste. BPS steak seasoning is the bomb if you have the time to let the salt melt in. My other seasoning choice is Rock River's Stampede Steak. I don't marinate it.

 

jafrey711

New member

• Mar 31, 2011

• #15

I had read to cook like a brisket so I had my pit at 225 and pulled at 165.

 

Big Poppa

Administrator

• Mar 31, 2011

• #16

OHhhh no Jafrey Im sorry it is a hot flash cook

 

jimsbarbecue

Moderator

• Mar 31, 2011

• #17

Goes with the old BBQ saying the leaner the meat the higher the heat