I like my butt rubbed and my pork pulled.
Member since 2009
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Want to see how the EGG is made? Click to Watch
Facebook | Twitter | Instagram | Pinterest | Youtube | Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Want to see how the EGG is made? Click to Watch
London Broil
Options
500
Posts: 3,177
SWMBO called for London Broil tonight. Bonus that is was on sale for $4.11/# for Choice. Marinated for 5 hours. More to come.
Comments
-
Used this marinade; http://spicysouthernkitchen.com/grilled-london-broil/
550* will be the dome temp. Hot and fast. Same way I like my wimmon.I like my butt rubbed and my pork pulled.
Member since 2009 -
Resting.I like my butt rubbed and my pork pulled.
Member since 2009 -
Looks awesome!!!MSV Chill Spot
Chester County, PA
http://egginwithedward.blogspot.com/
http://edwardhardingphotography.zenfolio.com/ -
I pulled before medium rare, as it was turning dark on the edges. Rested about 10 minutes. Approved by my toughest critics; two young teenage daughters.I like my butt rubbed and my pork pulled.
Member since 2009 -
Looks awesome!!! It's good to see you back on here postin up some good grub.-----------------------------------------analyze adapt overcome2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
-
I've never seen a steak scored like that before.
I'm curious about your process and why.
Large BGE in a Sole' Gourmet Table
Using the Black Cast Iron grill, Plate Setter,
and a BBQ Guru temp controller.
Medium BGE in custom modified off-road nest.
Black Cast Iron grill, Plate Setter, and a Party-Q temp controller.
Location: somewhere West of the Mason-Dixon Line -
What a great recipe...I have always walked right past London Broils...Not any more..Thanks for sharing. Your cook looked awesome.. =D>Greensboro North Carolina
When in doubt Accelerate.... -
Zmokin, I scored as recommended in the marinade recipe; to allow deeper penetration of the marinade. I think it helped, but was more of a challenge to slice thinly.
johnmitchell, The taste was great. I will save this recipe. This one was 2 1/3#, so a meal for four plus leftovers was less than $9. It shared the plate with Crashed Gold Taters, and Green Beans sauteed in garlic and soy sauce, and red wine.
Yes, my wife liked the deeper penetration.
B-)I like my butt rubbed and my pork pulled.
Member since 2009 -
I might have to give this a try, I don't think I've ever cooked a London Broil. As it is very lean cut, it has always been my go to cut of beef for making jerky.
Large BGE in a Sole' Gourmet Table
Using the Black Cast Iron grill, Plate Setter,
and a BBQ Guru temp controller.
Medium BGE in custom modified off-road nest.
Black Cast Iron grill, Plate Setter, and a Party-Q temp controller.
Location: somewhere West of the Mason-Dixon Line -
Yes, it is a tricky cut to get right, because it's so lean. I don't really like to cook them for that reason, but SWMBO prefers lean meats. Maybe not prefers, but sticks to a leaner and healthier lifestyle. This time I pulled it closer to between rare and med. rare, cause it will overcook easily. I think next time I will not crosshatch it as deep, but add more time to the marinade. Maybe go a little less hot than 550* so I don't overshoot 125* IT. It's more of a how it looks and feels kinda cook than going by temp., I think. We will use the leftovers at times for Philly style cheesesteaks.
I like my butt rubbed and my pork pulled.
Member since 2009 -
Looks great Tim. In Canada London Broil is a flank steak roulade with sausage in the middle cut into steaks.
Steve
Caledon, ON
-
That sounds good. You Canadians always do things a little different. "Canadian Bacon"?
I like my butt rubbed and my pork pulled.
Member since 2009 -
OT - I've been trying to figure out what SWMBO actually stood for. Just looked it up. My SWMBO thinks I need to start obeying more. Hah!
-
500 said:I pulled before medium rare, as it was turning dark on the edges. Rested about 10 minutes. Approved by my toughest critics; two young teenage daughters.The Dude: This is a very complicated case, Maude. You know, a lotta ins, lotta outs, lotta what-have-you's. And, uh, lotta strands to keep in my head, man. Lotta strands in old Duder's head. Luckily I'm adhering to a pretty strict, uh, drug regimen to keep my mind, you know, limber.Walter Sobchak: Nihilists! *uck me. I mean, say what you want about the tenets of National Socialism, Dude, at least it's an ethos.
Cumming, GA
Eggs - XL, L, Small
Gasser - Weber Summit 6 Burner
Categories
- All Categories
- 182.8K EggHead Forum
- 15.7K Forum List
- 459 EGGtoberfest
- 1.9K Forum Feedback
- 10.3K Off Topic
- 2.2K EGG Table Forum
- 1 Rules & Disclaimer
- 9K Cookbook
- 12 Valentines Day
- 91 Holiday Recipes
- 223 Appetizers
- 516 Baking
- 2.4K Beef
- 88 Desserts
- 165 Lamb
- 2.4K Pork
- 1.5K Poultry
- 30 Salads and Dressings
- 320 Sauces, Rubs, Marinades
- 543 Seafood
- 175 Sides
- 121 Soups, Stews, Chilis
- 36 Vegetarian
- 100 Vegetables
- 313 Health
- 293 Weight Loss Forum