London Broil

[Old Smoker]

It'd been a long,long time since I've done one, they're on sale at the local Hariss Teeter as a BOGO this week and my wife thought it'd be a nice change of pace. They weigh about 2lbs each and I just can't seem to remeber how long it takes to grill one. My intention is to sear direct and finish indirect. Any ball park estimates? Thanks ya'll
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WSM 22.5 - Chargriller Pro
I cook to eat not to compete
LIAR #29
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[Oregon smoker]

[Jarhead]

Old Smoker, it's been a long time since I have done one too.
I like to sear both sides to get the grill marks, over direct heat. Move to indirect heat (about 300) for about 20 minutes per pound. Flip at the midway point. Use mesquite or hickory.
Rest and cut cross grain, on a slight angle.

Here's a good marinade for beef.
I hit it with the Jaccard before marinading it.
1/3 cup olive oil
1/3 cup lemon juice
2 cloves garlic, crushed
1/4 teaspoon salt
1/4 teaspoon pepper

Combine all ingredients and place in a ziplock bag with selected cut. Marinate in refrigerator 6-8 hours or overnight.
Yields 3/4 cup; ideal for 1 1/2-2 pounds
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[Oregon smoker]

I also forgot that i tried for the first time stabbing the chit out of it with a fork. Not sure if it did anything for it, but it was tender and juicy.
I use something along the same as JH for a marinade.
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#3 LIAR

[Old Smoker]

Thanks for the help, seems like this cut isn't very popular if it's been awhile for all of us .. ..
Jarhead - I hit them with the Jaccard thingy the kids gave me one year,been wanting to use it and your marinade is very close to what I used so I'm on the right track.
Oregon smoker - I use to stab the living chit out of them as well,I think thats why they gave me the Jaccard thingy,maybe they thought I was enjoying it to much .. ..
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WSM 22.5 - Chargriller Pro
I cook to eat not to compete
LIAR #29
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[SoEzzy]

I do them occasionally, but the recent cost of them means I have done more chuck roasts, than London Broils, same with Top / Bottom rounds ,the costs have been prohibitive for the last 4 or 5 months.

With the blurb about beef prices set to rise through the rest of the year, I'm not sure when I'll get round to cooking another one, hopefully that will get the price to drop in a reverse Murphy's law kind of way!
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Here's a change Robert.

I still work here!

[Oregon smoker]

[Old Smoker]

Well I guess it didn't happen because no pics. However it was a pretty darn tasty didn't happen. Thanks for the assist ya'll. It took right around 30 minutes from the time the meat hit the grill till I pulled it to rest. I did forget the basic rule of grilling about never leaving the grill unattended and almost burned on side. I was going for 4 minutes per but ended up with 9 before I thought " Oh Chit, what the **** am I doing" Pulled them at about 165 internal, still had a little puddle of juice on the tray and nicely pink inside,the boy doesn't care much for his meat cooked any way but well done,sorry about that. Made a auju( I think thats right) out of some onion soup mix,beef boulion,gravy master,garlic powder,worchestershire,black pepper and heaven help me,ketchup. Surprised myself with the juice,not to bad. I'm thinking the left overs,for whats left,should be nice on chibatta bread with some swiss and a little of the juice.
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WSM 22.5 - Chargriller Pro
I cook to eat not to compete
LIAR #29
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