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

We hope you had a great Labor Day and are excited for the start of the NFL this week. If you’re not a sports fan, you can celebrate National Breakfast Month all September and National Cheese Pizza Day on September 5. We can’t wait to share some awesome fall recipes with you all! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

JJRod305 ·

About

Username
JJRod305
Joined
Visits
36
Last Active
Roles
Member
Points
2
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!