London Broil tips


 
S

Seth Boardman

TVWBB Fan
A friend of mine grilled a London broil and said it turned out tough. So he decided to give me one to try cooking to see if I can make it so it's not tough. I have no experience with this meat and to be honest I have no idea what it is. Is this something I could smoke and if so how? Or is this a grill only meat and how to cook it on the grill. Any tips are appreciated!
 
I have done this recipe twice over the last year with amazing results!!

howtobbqright.com

Grilled London Broil Recipe on Big Green Egg

Grilled London Broil using a reverse sear method to grill a perfect london broil using a two-zone fire - using any smoker.
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Just did one last night.
tvwbb.com

Celebrating a year with the WSM 14

I got my WSM 14 just over a year ago, and shortly there after: I joined this site; did my first piece of beef on the WSM; and made one of my first post to the photo gallery. That was a London Broil. I have not done a London Broil since so I really got the urge to do another to celebrate one of...
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Both cooks, I have gotten a 2 lb London Broil. I halved the marinade and used red wine vinegar verse balsamic vinegar. 24 hour in the marinade, and use the jarcard.

Just like the recipe says, I have gone reverse sear: Low and slow at 250 until it hits 110 then on hot coals until 129 then, a nice rest and cut across the grain!IMG_20210313_180240.jpg
 
Malcom Reed is great. I learned about putting a little cornstarch on my wings before grilling them to get that extra crispy skin, and I do it every time now. That London Broil looks great. I have 2 in the freezer and will have to try this. I usually slice it raw, marinade, cook on a tray in the marinade on the grill and it comes out great and fast - Usually done in about 10 minutes. Slicing before marinating really gets the marinade in the beef. I got rid of my jarcard (actually never knew the name until today). Now I am sorry.
 
There are so many regional takes on a “London broil” it drives me a little nuts. Top round, bottom round, sirloin seem to just get thrown in the “We can just call it that and people will be happy.” Where are you and what do the butchers sell as that?
Jim C in Denver said:
The other London Broil hack is to score it with a knife on both sides in a cross-hatch pattern before marinating. Similar to what the Jaccard does.
Click to expand...
That cross hatching isn’t going to really do much as far as a “tenderizing” method. The Jacquard thing actually penetrates THROUGH the fibers top to bottom. It pierces, crosshatching will provide a little more surface which will render some more surface area for greater Maillard reaction but, it won’t do sicken for tenderness. Best bet is careful slicing across grain. As for a silk purse from a sows ear, careful preparation and even greater carving is a smarter course of action, in my opinion.
 
I have to agree with Tim, we need to penetrate that meat to tenderize it and get space for the marinade to work its way in there. I would recommend a fork to punch holes over cross hatching.
 
Seth Boardman said:
A friend of mine grilled a London broil and said it turned out tough. So he decided to give me one to try cooking to see if I can make it so it's not tough. I have no experience with this meat and to be honest I have no idea what it is. Is this something I could smoke and if so how? Or is this a grill only meat and how to cook it on the grill. Any tips are appreciated!
Click to expand...
www.thespruceeats.com

London Broil: A Method of Cooking, Not a Cut of Meat

London broil is not a specific cut of meat, believe it or not. Rather, it is a method of cooking a lean and somewhat tough cut of meat.
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HTH!
 
Michael Richards said:
I have done this recipe twice over the last year with amazing results!!

howtobbqright.com

Grilled London Broil Recipe on Big Green Egg

Grilled London Broil using a reverse sear method to grill a perfect london broil using a two-zone fire - using any smoker.
howtobbqright.com howtobbqright.com

Just did one last night.
tvwbb.com

Celebrating a year with the WSM 14

I got my WSM 14 just over a year ago, and shortly there after: I joined this site; did my first piece of beef on the WSM; and made one of my first post to the photo gallery. That was a London Broil. I have not done a London Broil since so I really got the urge to do another to celebrate one of...
tvwbb.com tvwbb.com

Both cooks, I have gotten a 2 lb London Broil. I halved the marinade and used red wine vinegar verse balsamic vinegar. 24 hour in the marinade, and use the jarcard.

Just like the recipe says, I have gone reverse sear: Low and slow at 250 until it hits 110 then on hot coals until 129 then, a nice rest and cut across the grain!View attachment 24277
Click to expand...
Oh wow that sure looks delicious!!
 
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