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First London Broil of the season

Evilzeg
Evilzeg Posts: 12
in EggHead Forum
Made the first London Broil of the season yesterday.  My wife made the rub, it came out a little more well done then I wanted,  but is was still quite tasty. I think my probe thermometer is off, so I am going to order a Thermopop. 




Large BGE
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  • larryd
    larryd Posts: 121
    How long and what temp was the cook?
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  • Evilzeg
    Evilzeg Posts: 12
    About 400, direct cook on each side for 7 minutes.  Then I put in the platesetter and put it back on until internal temp was 148.  Then rest for 10 minutes.  Total cool time was about 1.5 hours.
    Large BGE
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  • GoooDawgs
    GoooDawgs Posts: 1,060
    If going the platesetter route, I'd start the cook with it in,  then take the internal temp up to about 10-15 degrees below where you want it to finish, pull out the platesetter and sear it.  This is the reverse sear method  - lots of great content on this method on the forum.  Good luck!
    Milton, GA 
    XL BGE & FB300
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  • Carolina Q
    Carolina Q Posts: 14,831
    Season? What season? :confused:=)

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

    Michael 
    Central Connecticut 

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  • KiterTodd
    KiterTodd Posts: 2,466
    Did you marinate it in anything to tenderize it?

    We always had great London Broil as a kid, but I'm pretty sure my mom hit it with meat tenderizer and Gravy Master.  I don't know what is in that stuff, but the beef always came out great.

    When I rub one now to make it usually comes with a lot more tough bites than I like (and yes, I slice it thin against the grain).
    LBGE/Maryland
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  • Evilzeg
    Evilzeg Posts: 12
    Didn’t do anything to tenderize it. Just my wife’s secret rub which is just brown sugar and spices. 
    Large BGE
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