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Brutalgrandpa
BBQ Fan
Joined: 27 Dec 2007
Posts: 140
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 Posted: Apr 30 2008 Post subject: First London Broil |
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My latest creation. A 4lb London Broil from the butcher.
Marinade for 12 hours
1 cup of veg oil
1 cup of Jack Daniels
1 cup of brown sugar
1 cup of worcestershire sauce
1 cup of Dijon Mustard
Then, pat dry and put my rub on for 6 hours.
Rubbed in olive oil
Then Magic Dust all over
* 1/2 cup paprika
* 1/4 cup kosher salt, finely ground
* 1/4 cup sugar
* 2 tablespoons mustard powder
* 1/4 cup chili powder
* 1/4 cup ground cumin
* 2 tablespoons ground black pepper
* 1/4 cup granulated garlic
* 2 tablespoons cayenne
Then rub on Montreal Steak seasoning.
Smoked at 225 for an hour until the internal temp was 90 and then put on the regular grill until internal temp was 130 (medium rare)
The London Broil is uneven so part came out more medium while half came out perfect. The taste was unbelievable and it was so fricken juicy. Next time I have to either meat probe both ends or make sure they give me a more uniform cut of meat.
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Scrooge_Fan
Joined: 15 Apr 2008
Posts: 6
Location: Northern Illinois
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| Posted: May 01 2008 Post subject: |
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That looks unbelieveable. Nothing wrong with some of it being a little more well-done for those who like it that way.
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SierraScott
BBQ Super Pro
Joined: 12 Sep 2007
Posts: 1111
Location: Pollock Pines, CA
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| Posted: May 01 2008 Post subject: |
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Great Looking piece of meat! My mouth is watering. I can almost taste it!
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Scott
Custom Built Upright Smoker
Weber One Touch Silver 22.5"
CharBroil Silver Smoker |
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brokeneck
BBQ Fan
Joined: 15 Mar 2008
Posts: 231
Location: Janesville, Iowa.
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| Posted: May 01 2008 Post subject: |
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Havent gotten a reply to this yet on another thread, thought I'd post it here too. Your pics look awesome bythe way!
I dont think they call em london broils in my neck of the woods, What cut is this, are there any other names. I gotta try this, It looks frickin awesome! Wife and kids are big beef eaters.
Brokeneck
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Brutalgrandpa
BBQ Fan
Joined: 27 Dec 2007
Posts: 140
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| Posted: May 01 2008 Post subject: |
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| brokeneck wrote: | Havent gotten a reply to this yet on another thread, thought I'd post it here too. Your pics look awesome bythe way!
I dont think they call em london broils in my neck of the woods, What cut is this, are there any other names. I gotta try this, It looks frickin awesome! Wife and kids are big beef eaters.
Brokeneck |
This will help you: http://bbq.about.com/od/steaks/a/aa101604a.htm
In this case it was top round that I told him how thick to make. |
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SoEzzy
BBQ Super All Star
Joined: 13 Oct 2006
Posts: 13183
Location: SLC, UT
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| Posted: May 01 2008 Post subject: |
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| brokeneck wrote: | I dont think they call em london broils in my neck of the woods, What cut is this, are there any other names. I gotta try this, It looks frickin awesome! Wife and kids are big beef eaters.
Brokeneck |
London Broil is more the cooking technique used on many cuts of beef than a cut in it's own right, as it covers all the cuts that used to be cooked that way.
http://en.mimi.hu/gastronomy/london_broil.html
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Here's a change Robert.
I still work here! |
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Harry Nutczak
BBQ All Star
Joined: 01 Mar 2007
Posts: 8558
Location: The Northwoods
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| Posted: May 01 2008 Post subject: |
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Back 20 years ago a london broil in a restaurant was usually a flank steak marinated, grilled & sliced thin with mushroom gravy served with it.
Lately I have noticed pieces of thick cut round steak being named a "London Broil" at grocery stores.
If you got a piece of grilled round to be tender & juicy I got to compliment you, It is no easy task.
Brokeneck,
look for a thick cut boneless steak from the bottom round, that is usually what I see laneled as a london broil in this area of the country.
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brokeneck
BBQ Fan
Joined: 15 Mar 2008
Posts: 231
Location: Janesville, Iowa.
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| Posted: May 01 2008 Post subject: |
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Thanks for the explanation. Next cook I do will have one of these bad boys layin next to the ribs-n-chickens. I gotta believe that it tasted as good as it looked. I love my beef barely warm in the middle and have always shyed away from smoking beef other than briskit.
Brokeneck
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GaryC
Newbie
Joined: 26 Apr 2008
Posts: 94
Location: Chicago
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| Posted: May 01 2008 Post subject: |
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| that is freaking gorgeous! Nicely played, sir. |
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Brutalgrandpa
BBQ Fan
Joined: 27 Dec 2007
Posts: 140
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| Posted: May 02 2008 Post subject: |
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| brokeneck wrote: | Thanks for the explanation. Next cook I do will have one of these bad boys layin next to the ribs-n-chickens. I gotta believe that it tasted as good as it looked. I love my beef barely warm in the middle and have always shyed away from smoking beef other than briskit.
Brokeneck |
I am proud to say I have mastered the beef. Try the top part on steaks leaving OUT the marinade. You need a Rib Eye stead that is 1 1/4 to 1 1/2 inches thick. Rub the steak with olive oil, then the Magic Dust and then Montreal steak seasoning. Rub and mix it all in to the meat good and then put in saran wrap for 4 hours. Leave it in the fridge until you get the smoker up to 225 (no more). Stick it on as far away from the heat and use a meat prove. Pull it off at 95 degrees and put it on a gas grill. One minute on the first side then just turn 45 degrees for the cross hatch lines. At 113 degrees flip it and do the same thing and leave it until 130. Pull it off, tent it in a pan for 10 minutes and it will be the juiciest most flavorable steak you have had. I have a friend driving 140 miles round trip and buying the meat so i can make it for him again.
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brokeneck
BBQ Fan
Joined: 15 Mar 2008
Posts: 231
Location: Janesville, Iowa.
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| Posted: May 02 2008 Post subject: |
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Brutalgrandpa, where do you live, I got my truck keys in hand ready to head your way, that has got to be the best ribeye I have ever seen!!!!
I'll be givin that a shot real soon!!!!
Brokeneck
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Brutalgrandpa
BBQ Fan
Joined: 27 Dec 2007
Posts: 140
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| Posted: May 02 2008 Post subject: |
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| brokeneck wrote: | Brutalgrandpa, where do you live, I got my truck keys in hand ready to head your way, that has got to be the best ribeye I have ever seen!!!!
I'll be givin that a shot real soon!!!!
Brokeneck |
Maryland....come on out and I will provide the steaks my friend  When you tent it and let it sit, you will have 1/4 inch plus of juice. It is unbelievable and we never would have thought they turn out that great. I pull them right from the fridge so they are cold because you want to smoke them for like 40 minutes if you can before going to the grill. Great flavor. |
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brokeneck
BBQ Fan
Joined: 15 Mar 2008
Posts: 231
Location: Janesville, Iowa.
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| Posted: May 02 2008 Post subject: |
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I now have that picture of the ribeye on my screensaver! Probably gonna regret it next time I'm eatin a ass wipe sandwich and the screensaver comes on.
Brokeneck.
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Harry Nutczak
BBQ All Star
Joined: 01 Mar 2007
Posts: 8558
Location: The Northwoods
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| Posted: May 02 2008 Post subject: |
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| brokeneck wrote: | | eatin a ass wipe sandwich . |
I got to know!!
WTF is an Asswipe Sandwich??
I never smoked cut steaks or chops before grilling them, but I have done whole loins in cold smoke for several hours to add some flavor.
I have also been known to smoke portabella's for grinding and mixing into oven-baked meatloaf too to add a little moisture & flavor to cheap ground chuck.
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Just remember that the toes you may step on during your climb to the top will also be attached to the a$$es you'll be forced to kiss on your way back down! |
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Brutalgrandpa
BBQ Fan
Joined: 27 Dec 2007
Posts: 140
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| Posted: May 02 2008 Post subject: |
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| Harry Nutczak wrote: | | brokeneck wrote: | | eatin a ass wipe sandwich . |
I got to know!!
WTF is an Asswipe Sandwich??
I never smoked cut steaks or chops before grilling them, but I have done whole loins in cold smoke for several hours to add some flavor.
I have also been known to smoke portabella's for grinding and mixing into oven-baked meatloaf too to add a little moisture & flavor to cheap ground chuck. |
Have you smoked a meatloaf yet? OMG it is outstanding.
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brokeneck
BBQ Fan
Joined: 15 Mar 2008
Posts: 231
Location: Janesville, Iowa.
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| Posted: May 02 2008 Post subject: |
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| Harry Nutczak wrote: | | brokeneck wrote: | | eatin a ass wipe sandwich . |
I got to know!!
WTF is an Asswipe Sandwich??
I never smoked cut steaks or chops before grilling them, but I have done whole loins in cold smoke for several hours to add some flavor.
I have also been known to smoke portabella's for grinding and mixing into oven-baked meatloaf too to add a little moisture & flavor to cheap ground chuck. |
Asswipe sandwich Definition( peanut butter on wheat) sounds appetizing dont it.
Brokeneck
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GaryC
Newbie
Joined: 26 Apr 2008
Posts: 94
Location: Chicago
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| Posted: May 02 2008 Post subject: |
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| Now I know why they call you Brutal, Grandpa. My jaw hurts from when it hit the floor when I saw that steak. HOLY COW! |
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