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London Broil
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shtgunal3
Posts: 5,647
Picked up a CAB London broil on a market special this morning. It is a small one. Just barely over one pound. How do I marinade, season, and cook it? Like a steak? Indirect? Raised direct? How is it done? Where is the LB pro @hapster ?
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LBGE,SBGE, and a Mini makes three......Sweet home Alabama........ Stay thirsty my friends .
Comments
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In Canada London Broil is a flank stuffed with sausage rolled and cut into individual servings. US London broil is a cut from the round. I know it is cooked hot and fast but that's all I know.
Steve
Caledon, ON
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shtgunal3 said:Picked up a CAB London broil on a market special this morning. It is a small one. Just barely over one pound. How do I marinade, season, and cook it? Like a steak? Indirect? Raised direct? How is it done? Where is the LB pro @hapster ?
I do it pretty much like a big steak... nice coating of Montreal Steak seasoning or the rub of your choice. If you have a spider and CI grate, perfect. Get it right above the coals and then give it 4-5min a side and then flip. Once you have it done on both sides, move it up to a raised direct position if possible and do it at about 8min a side while checking for temp. With the egg at about 375 - 400... keep flipping every 5-8 min till the IT is 135-138. Take it off and let it rest for about 15 min or so and you should be good!
MSV Chill Spot
Chester County, PA
http://egginwithedward.blogspot.com/
http://edwardhardingphotography.zenfolio.com/ -
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LBGE,SBGE, and a Mini makes three......Sweet home Alabama........ Stay thirsty my friends .
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I like to marinate in oil, honey, garlic and soy. Cook it direct (the honey creates a nice bark) to rare/med rare. Slice thin across the grain.__________________________________________It's not a science, it's an art. And it's flawed.- Camp Hill, PA
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I have marinated it in a chimichurri sauce (12-24hrs) then removed all of the "green" before cooking. Cook hot (5-650) until desired temp (we like it pushing medium). Then serve with chimichurri on the side as a dip.... YYYUUUUUMMMMMM!!!!!!sides: grilled asparagus, fresh tomato slices, corn-on-the-cob.
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@Tjcoley made a good point... Remember to cut across the grain. You will wind up with much tenderer slices. LB tends to be a bit tougher than some other cuts. But it can be very tasty.Long Island, NY
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