Pictures are up, the London Broil turned out wonderful.

[Randall Proctor]

Picked up a 4 lb thick cut Top Round. Got it marinating in a mixture of: Ponzu Soy Sauce, Balsamic Vinegar, Worcestershire Sauce, Olive Oil, Crushed Garlic Cloves, Sliced Lemon Grass, Rosemary, and Black Pepper.

I'm going to make a dry rub with: Salt, Black Pepper, Garlic Powder, Onion Powder, Ground Cumin and Ancho Chili Powder.

Going to cook on my WSM with an empty water pan @ 350*F with Cherry and Hickory smoke. Pull it at an internal temperature of 125*F.

 

[dwayne e]

Sounds great........I usually stop at a higher temp because my wife likes well done.......but we all have our own crosses to bear!

Good luck......looking forward to details.

I love a good London Broil.

 

[Randall Proctor]

The London Broil turned out perfect thanks to my Maverick ET-73. Just as everyone else was saying the Weber lid Temperature was about 40*F lower then the grate Temperature.

http://im1.shutterfly.com/proc...000045100BctmTNy2asj

http://im1.shutterfly.com/proc...000045100BctmTNy2asj

http://im1.shutterfly.com/proc...000045100BctmTNy2asj


Till the next cook,
Randy.