London broil
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- Outlaw
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London broil
Anybody ever cook these???? I'm hoping they turn out good.
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- woodenvisions
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Re: London broil
I've cooked countless London Broils.
How are you doing them ?
These I've found best to cook hot and fast, UNLESS you decide to slow cook them indirect.
If you choose indirect, I would hit them with a rub and dollops of butter and wrap them in foil. If you cook them about 225 for maybe 60- 90 minutes. They should come out really well. Pull at 130 internal temp.Rest for 10 minutes. I'd slice them against the grain on a 45 fairly thin, about 1/8" thickness.
If you want a crust, I'd do 350/75 directly over the coals for " maybe " 10 - 13 minutes each side and pull off at 130 internal temp.
Lay some butter on top and put in a tented foil for 10 minutes before slicing ( thin )
These WILL be Chewy if either under or overcooked and not sliced correctly against the grain.
That's just how I've done them.
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How are you doing them ?
These I've found best to cook hot and fast, UNLESS you decide to slow cook them indirect.
If you choose indirect, I would hit them with a rub and dollops of butter and wrap them in foil. If you cook them about 225 for maybe 60- 90 minutes. They should come out really well. Pull at 130 internal temp.Rest for 10 minutes. I'd slice them against the grain on a 45 fairly thin, about 1/8" thickness.
If you want a crust, I'd do 350/75 directly over the coals for " maybe " 10 - 13 minutes each side and pull off at 130 internal temp.
Lay some butter on top and put in a tented foil for 10 minutes before slicing ( thin )
These WILL be Chewy if either under or overcooked and not sliced correctly against the grain.
That's just how I've done them.
Sent from my LGL84VL using Tapatalk
- OldUsedParts
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Re: London broil
I've done several HOWEVER, I use them to make beef jerky with and they are superb for that
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Re: London broil
Only way I can cook them is in a cast iron skillet with brown gravy. Tried it on the pit once and had Emm’s Jerky
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Re: London broil
Cooked then hot and fast. 3 min per side. Sliced at an extreme angle against the grain. I love them. They are between rare and medium rare.
- woodenvisions
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Re: London broil
That is EXACTLY the color ur looking for looks great. 3 minutes a side seems real short to me. How Hot was that grill ?
Was the lid down ?
Leftovers work well in a slow cooker in a sketti sauce bath, good stuff
Sent from my LGL84VL using Tapatalk
Was the lid down ?
Leftovers work well in a slow cooker in a sketti sauce bath, good stuff
Sent from my LGL84VL using Tapatalk
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Re: London broil
woodenvisions wrote:That is EXACTLY the color ur looking for looks great. 3 minutes a side seems real short to me. How Hot was that grill ?
Was the lid down ?
Leftovers work well in a slow cooker in a sketti sauce bath, good stuff
Sent from my LGL84VL using Tapatalk
Temperature of the sun hot. Lets call it between 3 and 4 min. Never put the lid on it. I can't rat to take some to my restaurant buddy to taste. We only ate 1 so there is plenty of left oversaw. Next time I will do a marinade.
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Re: London broil
Those sure do look good.
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Re: London broil
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Re: London broil
woodenvisions wrote:That is EXACTLY the color ur looking for looks great. 3 minutes a side seems real short to me. How Hot was that grill ?
Was the lid down ?
Leftovers work well in a slow cooker in a sketti sauce bath, good stuff
Sent from my LGL84VL using Tapatalk
I eat 'em cold. Or in top of a salad.
We grilled many a London broil when they sold for $2/lb. When they're at $7 on sale, gotta think about it. We usually marinated them, sometimes gave them a rub.
Yours look great, JC!
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Re: London broil
Very nice looking London Broil!
You nailed it!
You nailed it!
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