The trick is to smoke the meat and not make the meat smoke

LONDON BROIL

  Date: October 13, 2007
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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.
Related Blog Entries:
Recipe Source:
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Man Made Meals

Mastering the Grill

Barbecue London Broil - Page 143
Grill:
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Kenmore Elite Gas Grill

Direct Grilled:

Using Kenmore Elite Gas Grill
Gear:
  • SR 19" Locking Tongs