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We hope everyone enjoyed their Fourth of July weekend and is excited for more warm weather grilling! This week, we’ll be making these two burgers: Stuffed Portobello Mushroom and Caribbean Chicken, and also eating lots of these Ice Cream Sandwiches in honor of National Ice Cream Month! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

London broil question

edited November -1 in EggHead Forum
Tomorrow night I'm going attempt egging my most favorite meal. Heretofore wifey has always broiled it at 550° in the oven, so this should be a natural for Mr Egg. The meat is a 1" (at best) London broil. To work with the super au jus just right the meat must be reddish or at least pink in the center. I've egged lots of thick meats at high temps, but never any this thin. I was thinking of a 550° dome for 3/3/1. Any help out there would be appreciated since wifey has developed a fear of oven broiling anymore since discovering how hot the cabinet above gets - and I love this meal so much I used to ask "can we still have it until the finish burns off?"


  • PugPug Posts: 57
    one feral kat,
    I have done several London Broils recently and I go with a little higher temp. 600-700* and dwell for a longer amount of time 10-15 min. Of course, the cuts of meat that I have used have been a little thicker than what you have and my wife gags when she sees pink. I would try your times and temp and then keep a watch on the meat temp to find when to pull it off. The BGE seems to be very forgiving with London Broil.[p]Steve

  • Trout BumTrout Bum Posts: 343
    one feral kat,
    Did one last week. About 1 1/8" thick. It was FAB! Used Nature Boy's Guiness Stout marinade recipe (overnite in frig). Cooked at 650 for 4/4/15.
    B D

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