Those Angus London Broils came out great. I marinated them in Italian dressing for two hours, Hot tubbed them for an hour (next big egg purchase will be a spa)and TRexed them to a little better than med rare. Broke out the big 10 inch very sharp chef's knife and sliced them thin. They were unbeliavable for about three bucks a pound. Tender, moist and very tasty.[p]Thanks for all the advice.