The trick is to smoke the meat and not make the meat smoke
Date: October 13, 2007 Viewing:Click on THUMBNAIL to bring up larger image with captions. There will also be controls for manual or self running slide show. Learn More:ClickHERE to jump to additional Info about this recipe.
Barbecue London Broil
8 ingredients make the sweet and tangy BBQ sauce
The ingredients are ready to mix
It took quite a bit of stirring to blend the ketchup & vinegar
The meat is sauced & refrigerated for a minimum of 2 hours
While the grill is heating the meat rests at room temperature
The meat midway along. Yes I know no one will ever see the grill marks
The meat is pulled at 135 degrees & rests for 5 minutes
You slice it across the grain and at a shallow angle
The meats is a perfect medium rare at the thick end of the piece
Ready to serve
The meat ranged from medium rare at the thick end to medium well
This meat was moist & flavorful-a blend of sweet & tangy
There were very few leftovers. Next time I plan to make two.
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The first recipe I tried from MASTERING THE GRILL was one of the best meals I’ve made on my gas grill. I’d wanted to try a recipe from this book for a long time. Right after the rib-eye steak recipe I intended to do, was one for London Broil. Now London Broil is one of my favorite meals. But I have always stayed away from making it because I have had both really good and really bad chewy London Broil.
The book was very specific about the cuts of meat to use and how to prepare the meat and the fire. The name is a bit deceiving because the meat is cooked on the grill, not a smoker. I believe the name comes from the sauce that you marinade the meat with. It has all of the ingredients of a basic BBQ sauce. The meat goes on the grill for 8-10 minutes a side. After a brief rest you thin slice the meet across the grain at a shallow angle that gives you wide tender slices. The flavor of this meat with the marinade was out of this world and this recipe is going to go into heavy rotation around here.