London broil help

Unknown

Hey all,[p]My wife just brought home a 4lb london broil, about 1.5 inches thick.
My question is how do I cook it on the egg. Time, temp, seasoning, setup, etc.[p]I cooked ribs last night using the Pork Loin Back Ribs recipe. This was a breeze and tasted out of this world! [p]Anyway, any help on preparing the LB is appreciated.[p]Thanks,
Kevin[p]

Tim M

<p />Kevin Klostermann,[p]There are a couple ways to do anything on the Egg. Here is my way: Egg at 700 deg. Sear both sides for 4-5 min and dwell (top and bottom shut off for 5 min or until the doneness you want is reached. It's just like a big steak. Then slice thin and serve. [p]You can add smoking chips during the dwell -- but be sure to "burp" the Egg before opening it up with all that smoke in there. [p]Tim

Unknown

Tim M,[p]Thanks for your help on this. I couldn't keep the temp stabilized at 700. everytime it got close I would close the vents maybe half an inch and the temp would drop to 600. I finally left the bottom all the way open, and opened and closed the top vent to maintain a temp of 700. [p]The steak still came out pretty good in spite of all the trouble I had with the temp. I went with a 5 minute sear on each side and then a 10 minute dwell, cause the steak I had looked way bigger than the one in your picture. [p]This was my first high-temp cook, and I thinkl I need more practice.[p]Again, thanks for your help.[p]Kevin

Tim M

<p />Kevin Klostermann,[p]There are some tips that might help you in the future with temps. Assuming you have a full load of lump or atleast 3/4 full for grilling since it eats up lots and this is for a large Egg (maybe also a medium). [p]Bottom vent open wide and the slide/daisy opened as much as possible will give you 700-750 deg if left alone. I try to avoid fireing up Mr Big with no chimney top to avoid Egg Temp Run-a-way and leaving the slide/diasy wide open for start-up is one way to avoid 1200 deg.[p]Bottom vent wide open (or closed to more than 1-2") and the daisy part open wide will get you a max temp of 350-375 deg. These two should help you get to those temps easier. [p]As far as holding 700 deg while searing, don't worry about it. It's more critical to hold 250 deg than 700 when doing a steak. If it flucuates 100 deg - OK, just add or subtract cooking time. That is one reason timing a short cook like 3-3-5 is hard since it will vary somewhat every time. [p]I hope it came out well. [p]Tim [p]