Grilling Videos

London Broil on Grill






Grilled London Broil Recipe

For more barbecue and grilling recipes visit: http://howtobbqright.com/

For this recipe I’m using a London broil – which is actually a beef roast cut from the top round. London Broil usually refers to a technique for cooking the roast instead of the cut itself.

For this grilled London broil I started with a 3.5lb London Broil I purchased from the supermarket. I started by using a jaccard are hitting the London broil on all sides to penetrate the meat for the marinade – and tenderize it.

After I used the jaccard, I seasoned the London Broil really well on all sides with my Killer Hogs The AP Rub. Then I mixed up the marinade and added it to bag with the London Broil and allowed it to sit in the fridge for 4 hours.

London Broil BBQ Marinade
– 8 oz Killer Hogs The BBQ Sauce (you can use your favorite bbq sauce here)
– 4 oz balsamic vinegar
– 4 oz olive oil
– 3 gloves chopped garlic

After the London Broil has marinated for around 4 hours, it’s time to take the meat out and season. I like to use a course ground seasoning – my Killer Hogs Steak & Chop Rub. Season the London Broil on all sides and allow to come up to room temp while you prepare your grill.

For this London Broil cook, I’m using a reverse sear. You can use any grill you want for this cook, just set it up for a 2-zone fire – with one cool side and one hot side.

I start my Big Green Egg off cooking at around 250 – adding a couple pieces of hickory and pecan woods to give a good smoke flavor.

Place the London Broil on the 250 grill and monitor the internal temps. You want to pull the meat when it hits 110 internal.

Once the London Broil hits 110 internal, it’s time to sear it. I removed the London Broil and covered it loosely with foil – and cranked the heat up on my Big Green Egg to 500 degrees.

To sear, I placed the London Broil on the grates and cooked it for 6 minutes each side – giving it a 45 degree rotation halfway through on each side.

When the London Broil hits around 130-135 internal it’s time to get it off and let it rest for about 15 minutes.

After it’s rested, I like to slice my London Broil against the grain on a slant – nice, thin slices.

For Killer Hogs BBQ Sauce, Rub and Competition BBQ equipment, visit: https://h2qshop.com/

View Source






Friday Food Bites: Aardvark Wine & Beer coming, New Moroccan
EGG HACKS THAT WILL SURPRISE YOU || Simple Yet Delicious
How to Reduce Food Waste and Use Those Leftovers in
How to Make French Toast || 5 Min Quick and
Kids Try 100 Years of Brown Bag Lunches from 1900
Low Carb Lunch Ideas
7 lunch recipes for weightloss
Bagel Sandwiches 3 Ways! Quick & Healthy Lunch Recipes |
Brussels Sprouts with Warm Bacon Dressing
5 Light Dinner Recipes – Vol 13
20 MINUTE MEALS
Get the Party Going with These Holiday Dishes
Vegetable Juice
7 Day Healthy Meal Plan (Sept 26-Oct 2)
Gordon Ramsay’s Granola Recipe
Parmesan-Herb Baked Salmon
Texas BBQ expert Aaron Franklin’s tips for grilling the perfect
How to Make Baby Back Ribs
Labor Day grilling tips and tricks
The World’s Oldest BBQ Recipes Are Also The Most Delicious
Easy And Mouth-Watering Dessert Recipes And Hacks
Easy Maple Bacon Cinnamon Roll Recipe
COCONUT CREAM CAKE Recipe (Super Fluffy and Delicious) Easy Dessert
5 HEALTHY FOOD SWAPS | holiday dessert recipes!
Oh My: The Golden Tiki’s Giant Mai Tai
Party Punch Recipe: Sparkling Rosé
Labor-Free Cocktails for Labor Day
3 simple Iftar drink recipes | Ramadan drinks
%d bloggers like this: