Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...

Howdy, Stranger!

It looks like you're new here. If you want to get involved, click one of these buttons!

Friends

Followed by 2 people
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 recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.


In Atlanta? Come visit Big Green Egg headquarters, see our new showroom and check out the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

JJRod305

About

Username
JJRod305
Joined
Visits
39
Last Active
Roles
Member
Points
3
Posts
5
  • Smoked London Broil

    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!

     

Click here for Forum Use Guidelines.