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London Broil

Spring ChickenSpring Chicken Posts: 10,246
edited 7:48PM in EggHead Forum
<p />I did a London Broil today after soaking in a packaged marinade for eight hours, searing at 700° for a total of four minutes per side, dwelling for about five minutes to an internal temperature of 145°. It was tasty but a bit chewey. Any ideas why?[p]Spring Chicken
Spring Texas USA


  • Mike in MNMike in MN Posts: 546
    Spring Chicken,[p]A tough chunk of meat...they look the same as a fork tender piece. You did it all correct....[p]Like I always say "sometimes it works, sometimes it doesn't.[p]OK, it's over, what's up for tomorrow night?
  • Spring ChickenSpring Chicken Posts: 10,246
    Mike in MN,
    Haven't thought of that - When you can't blame the cook, blame the critter. Cool...[p]Spring Chicken

  • Spring Chicken, I've had pretty good success Egging the tougher meats such as London Broil and flank steaks by using the Jaccard beforehand. It really seems to make it quite a bit more tender. Not a cheap instrument to buy, but well worth it, IMO.

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