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Need advice on a london broil

looking for suggestion on a london i cook it hot and fast..."broil" or should i treat it more like a roast.  Any help is greatly appreciated.
Franco Ceramic Grillworks


  • robnybbqrobnybbq Posts: 1,815
    I have cooked it on the Egg and it does come out better than the gasser it still tastes like London Broil and has the same texture.  I did it at 350 direct raised.   From what I have read there is not much you can do to make a london broil into a great cook.

    LBGE, Adjustable Rig, Spider, High-Que grate, maverick ET-732, Thermapen,

    Garnerville, NY
  • When in doubt on a meat, I recommend to do reverse sear. Cook relatively low and slow (250-300) until close to desired internal temp.  Then heat up egg and quick sear on both/all sides.
  • CGW1CGW1 Posts: 332
    Sounds good guys thanks for the help, any thoughts a smoking this meat, of just cook it and be done with it?
    Franco Ceramic Grillworks
  • EggRacerEggRacer Posts: 400
    edited February 2013

    I sear and then just cook direct @ 400 until desired internal temperature is reached. For me that's the best way.
    North Richland Hills, TX
  • EggRacer said:

    I sear and then just cook direct @ 400 until desired internal temperature is reached. For me that's the best way.
    + 1...Just like cooking a steak.

    Alexander City,Al
  • I posted this back in January:

    I decided to try a London Broil, but done with indirect heat, not grilled. It was simple and terrific. Here is how I did it:

    1. Rubbed the meat (2 pieces of 3 pounds each) with olive oil and Sazon Completa de Badia (a cuban dry spice). I did not have time to marinate overnight, although I may try that next time.

    2. Fired up the BGE, and mixed in apple wood chunks as well as chips (to create smoke). Used the plate setter for indirect heating rather than grilling.

    3. Cooked at an average temp of 275 degrees for 1 hour and 30 mins (30 mins per pound). Removed the meat when internal temp was 130 degrees. Next time I may try a lower temperature, so I can cook it longer.

    4. Wrapped in tin foil and let sit for 30 mins. Sliced across the grain and thinly as possible.

    It was delicious. Tasted like a smoked brisket, but the meat was more tender. An easy alternative to brisket.

    Good Luck!

  • CGW1CGW1 Posts: 332
    @jjrod...great description, at first I was thinking of treating it as a steak, I may have to give your method a shot.

    @eggracer great pic and your method sounds good also.

    Thanks all
    Franco Ceramic Grillworks
  • Just wrote "London Broil" on my grocery list -- i gotta try that method !!
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