Quick London Broil
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- woodenvisions
- Chuck Wagon
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Quick London Broil
Thought I'd get rained out, so I rigged a vent cover, and of course the rain passed lol.
I'll take it while I can, it turned out pretty good. I'm not sure of the marinade my brother used, but it was Great ! I don't do many broils because of the texture they tend to have because of very little to no fat at all. I usually save these cuts for slicing thin and rolling braciol but since it was a nice gesture to us, I figured on grilling it at about 375 indirect. Took off at about 145 and foiled for 30 minutes, crept up to about 153/155 which was a little past what I prefer, but it was still good.
I'll take it while I can, it turned out pretty good. I'm not sure of the marinade my brother used, but it was Great ! I don't do many broils because of the texture they tend to have because of very little to no fat at all. I usually save these cuts for slicing thin and rolling braciol but since it was a nice gesture to us, I figured on grilling it at about 375 indirect. Took off at about 145 and foiled for 30 minutes, crept up to about 153/155 which was a little past what I prefer, but it was still good.
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- Outlaw
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Re: Quick London Broil
Looks great. I have never done one of those before. Can't wait to try it. What would you have done differently?
- woodenvisions
- Chuck Wagon
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Re: Quick London Broil
Thx Justin,
I don't do many of these, and ALOT of people suggest grilling over higher temps over lower.
I myself have had excellent results doing 225 indirect for a few hours . I foiled them at first indirect till I hit roughly 120 internal then put over 400 for a few min each side unfoiled for a little crust and pulled about 140 and let rest unfoiled for an hour or so.
It was more tender than this particular cook by far.
I also used a rub, not a marinade.
I don't do many of these, and ALOT of people suggest grilling over higher temps over lower.
I myself have had excellent results doing 225 indirect for a few hours . I foiled them at first indirect till I hit roughly 120 internal then put over 400 for a few min each side unfoiled for a little crust and pulled about 140 and let rest unfoiled for an hour or so.
It was more tender than this particular cook by far.
I also used a rub, not a marinade.
- Kiwiruss
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Re: Quick London Broil
Yup, looks like ya nailed it wv. Sides look good too.
Russ
Russ
Be different.......we love different.
- Williep
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Re: Quick London Broil
Look's like it turned out pretty dang good.
- woodenvisions
- Chuck Wagon
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Re: Quick London Broil
Russ, Williep
Thx guys,it was good, not mind blowing, but good.
Next time I'll go back to my old method I mentioned above, just need the time to do it that way.
Thx guys,it was good, not mind blowing, but good.
Next time I'll go back to my old method I mentioned above, just need the time to do it that way.
- OldUsedParts
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Re: Quick London Broil
Hmmmm, looks dang good, Poco, the only thing I ever used the London Broil for was slow smoked or dehydrated Jerky and they work great for that process, however, I may have to pick one up soon and see how they react to Pellets
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- Sailor Kenshin
- Chuck Wagon
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Re: Quick London Broil
Kiwiruss wrote:Yup, looks like ya nailed it wv. Sides look good too.
Russ
Yup. I'd eat the leftovers in sammiches. If there were leftovers.
Moink!
- Boots
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Re: Quick London Broil
Liked the meat, but post the recipe for that macaroni salad as well, looked like the kind of thing I can eat or just look at and gain 5 pounds.
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- bsooner75
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Re: Quick London Broil
Boots wrote:Liked the meat, but post the recipe for that macaroni salad as well, looked like the kind of thing I can eat or just look at and gain 5 pounds.
I second & third that!
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- OldUsedParts
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Re: Quick London Broil
fourth and fifth for me - - - - one thing fo sho - - Pocono is a purdy prolific pasta producer
I am determined to sustain myself as long as possible & die like a soldier who never forgets what is due to his own honor & that of his country—Victory or Death. William Barret Travis - Lt. Col. comdt "The Alamo"
- woodenvisions
- Chuck Wagon
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Re: RE: Re: Quick London Broil
OldUsedParts wrote: - - - - one thing fo sho - - Pocono is a purdy prolific pasta producer
Now that's ^^^^^^^^^ funny now, isn't it ?? Lol
- jmcrig
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Re: Quick London Broil
Here is a great recipe for London Broil. Use your own flavor profile of rubs, and I use a little less of the balsamic vinegar. But the basics of this recipe are great. http://howtobbqright.com/2016/08/24/gri ... il-recipe/ . This is the rub I used on the London Broil;
Mark’s Grilling Rub
2 Parts SuckleBuster’s SPG Rub
2 Parts Oakridge Carne Crosta Rub
1 Part Oakridge Santa Maria Rub
1 Part Boars Night Out White Lightning Rub
1 Part Sweet Swine O’Mine Rub
Mix well, and enjoy
Mark’s Grilling Rub
2 Parts SuckleBuster’s SPG Rub
2 Parts Oakridge Carne Crosta Rub
1 Part Oakridge Santa Maria Rub
1 Part Boars Night Out White Lightning Rub
1 Part Sweet Swine O’Mine Rub
Mix well, and enjoy
Last edited by jmcrig on Sun Jun 04, 2017 8:39 am, edited 1 time in total.
Mark Crigler
- OldUsedParts
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Re: Quick London Broil
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