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London broil

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cmil42
cmil42 Posts: 6
in EggHead Forum
whats the best way to cook a (LB) on the egg? It's 1.5-2" thick about 4lb. Faster cook better than slow?
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  • Wolfpack
    Wolfpack Posts: 3,551
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    I would go with a reverse sear- make sure to slice thin against the grain. 
    Greensboro, NC
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  • cmil42
    cmil42 Posts: 6
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    Wolfpack said:
    I would go with a reverse sear- make sure to slice thin against the grain. 
    I'm not sure I know what you mean by reverse sear or how it's done. I'm very new to the egg and the methods. 
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  • 4Runner
    4Runner Posts: 2,948
    edited January 2016
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    LB is a cooking/preparation method.    What cut of meat are you using?  I use flank most of the time...since it is a relatively thin cut of meat, I just go high heat direct and flip and flip until I like the color.  Always comes out med rare for me.  Your cut is thicker and is probably a top round or something and the grocery store has it labeled "London Broil".  At that thickness, I would either run my Egg with just a small amount of lump at 400 at the standard grate level or let ride at 500 or more on a raised grate setup.  This is what works for me.  So I'm in the fast camp on this.  
    Joe - I'm a reformed gasser-holic aka 4Runner Columbia, SC Wonderful BGE Resource Site: http://www.nakedwhiz.com/ceramicfaq.htm and http://www.nibblemethis.com/  and http://playingwithfireandsmoke.blogspot.com/2006/02/recipes.html
    What am I drinking now?   Woodford....neat
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  • Wolfpack
    Wolfpack Posts: 3,551
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    Reverse sear is done by starting with an indirect setup at a lower temp- say 250-275 (you can go higher). If you are targeting medium rare you would cook the meat until 110-115 degrees.  Then take the meat off the grill and remove plate setter or whatever device you are using to cook indirect. Open the vents and let the temp climb to 600+ then sear both sides for 60-90 seconds. 


    Alternative:

    http://www.nakedwhiz.com/londonbr.htm
    Greensboro, NC
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  • Wolfpack
    Wolfpack Posts: 3,551
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    4Runner said:
    LB is a cooking/preparation method.    What cut of meat are you using?  I use flank most of the time...since it is a relatively thin cut of meat, I just go high heat direct and flip and flip until I like the color.  Always comes out med rare for me.  
    From 2" thick I am thinking top round? You are correct that LB is a method of cooking but I often see cuts in the grocery store labeled as "London broil". 
    Greensboro, NC
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  • johnmitchell
    johnmitchell Posts: 6,581
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    @cmil42 Reverse sear is when you start the cook indirect and take the meat to a desired temp and then finish the cook direct.. i.e. What I do with a thick steak I reverse sear to about 110-120 internal temp at a dome temp of about 350, then I remove steak and remove the place setter and open vents up to get temp up to around 450-550 then put steak back on and keep checking (flip once) internal temp of steak. For my taste I take off at about 135-140 
    Greensboro North Carolina
    When in doubt Accelerate....
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  • 4Runner
    4Runner Posts: 2,948
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    @Wolfpack - guess we are on the same schedule this am. 
    Joe - I'm a reformed gasser-holic aka 4Runner Columbia, SC Wonderful BGE Resource Site: http://www.nakedwhiz.com/ceramicfaq.htm and http://www.nibblemethis.com/  and http://playingwithfireandsmoke.blogspot.com/2006/02/recipes.html
    What am I drinking now?   Woodford....neat
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  • Mayberry
    Mayberry Posts: 750
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    Best I've ever done was about 250, indirect.   Then, cut into chunks and simmered/braised in the crock pot to make beef barbacoa.    Pulled apart and made some delicious beef barbacoa tacos.    One of my better Egg cooks.
    Athens, GA
    XL BGE, Large BGE and RecTec590
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  • cmil42
    cmil42 Posts: 6
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    4Runner said:
    LB is a cooking/preparation method.    What cut of meat are you using?  I use flank most of the time...since it is a relatively thin cut of meat, I just go high heat direct and flip and flip until I like the color.  Always comes out med rare for me.  Your cut is thicker and is probably a top round or something and the grocery store has it labeled "London Broil".  At that thickness, I would either run my Egg with just a small amount of lump at 400 at the standard grate level or let ride at 500 or more on a raised grate setup.  This is what works for me.  So I'm in the fast camp on this.  
    I asked the butcher for a London broil around 4lb. I'm not sure which cut it would be. 
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  • Carolina Q
    Carolina Q Posts: 14,831
    edited January 2016
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    TRex works quite well. http://www.nakedwhiz.com/trexsteak.htm  I suppose reverse sear would too.

    Marinate first. Scroll down for the marinade.
    http://eggheadforum.com/discussion/964378/trex-method-on-london-broil-delicious/p1

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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  • 4Runner
    4Runner Posts: 2,948
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    cmil42 said:
    4Runner said:
    LB is a cooking/preparation method.    What cut of meat are you using?  I use flank most of the time...since it is a relatively thin cut of meat, I just go high heat direct and flip and flip until I like the color.  Always comes out med rare for me.  Your cut is thicker and is probably a top round or something and the grocery store has it labeled "London Broil".  At that thickness, I would either run my Egg with just a small amount of lump at 400 at the standard grate level or let ride at 500 or more on a raised grate setup.  This is what works for me.  So I'm in the fast camp on this.  
    I asked the butcher for a London broil around 4lb. I'm not sure which cut it would be. 
    Try flank next time.  Most likely a top round you got.  Give a tri tip a go too.  Cook the same way so you are London Broiling.   Good luck. 
    Joe - I'm a reformed gasser-holic aka 4Runner Columbia, SC Wonderful BGE Resource Site: http://www.nakedwhiz.com/ceramicfaq.htm and http://www.nibblemethis.com/  and http://playingwithfireandsmoke.blogspot.com/2006/02/recipes.html
    What am I drinking now?   Woodford....neat
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