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London quickie

BaysidebobBaysidebob Posts: 489
edited September 2012 in Beef

I hadn't fired up the BGE for a day or two and was depressed.  Local supermarket had London Broil for $2.99 a pound.  Not the most tender of cuts but I went with it.  Home made rub for a couple hours on the counter.  Ran BGE up to 500 and slapped it on with apple chips.  Call it a learning experience.  Want rare or medium rare meat?  Run a hot grill.

image

If you don't have a long straight slicer get one!  I found one cheap on Amazon.;  The secret to less-than-tender cuts is thin slices.

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I intended to pull it off at 125.  Checked it all over with the Thermapen and it was all over the park with 125 or so on the high side.  We hate overdone.  I pulled it off, covered it with a small hand towel and let it rest fifteen minutes.  Checked again and it was 125ish all over.  Great dinner!

Lesson learned: Better under than over on the temp.  It will all work out.

My actuary says I'm dead.

Comments

  • TjcoleyTjcoley Posts: 3,528
    Looks great.  +1 on the thin slices for london broil.  Turns what can be a tough cut into melt in your mouth goodness.
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  • nolaeggheadnolaegghead Posts: 26,378
    Looks tasty!

    Any steak labeled "London Broil" is really miss-named.  London broil is a technique for cooking that traditionally used flank steak...but now many butchers label top round in a thick steak cut "London Broil" on the label.

    Anyway, you can do this technique on just about any cut, but the technique is broiling or searing very hot, then cutting slices across the grain.  I do it frequently with flank, hanger and skirt.
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  • SmokeyPittSmokeyPitt Posts: 9,837
    Looks great!  These are all great tips. "Err on the side of rare"!  You can always cook it more, but I haven't figured out how to "uncook" one once it is overdone ;).


    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

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