Hickory Smoked London Broil
I really enjoy a good piece of meat off the grill. I find London Broil one of the more difficult ones to do. But once you learn that the only way to do it is hot and fast you never fail. It is always tender and juicy. Don't even think of BBQ " Low & Slow" there is only one way . Grill, "Hot & Fast" or your going to end up with Soul Of Shoe"....
I know that we are cooking for 2 and this is a big London broil. But, think about leftovers going into a beef stroganoff bringing in all the flavors of the grill. You want to talk about good! But that’s another recipe…
Ingredients:
1 large London broil
2 Tbsp. minced garlic
2 Tbsp. coarse black pepper
Salt to taste
Olive oil
Worcestershire spray
Preparing Grill:
Preheat your grill to medium high heat (350-400). Add your wet hickory chips to the fire and oil the grill. A cooking spray is easiest for this. (Note: you can add your hickory directly to the grill or you can use foil smoke packets.(Two handfuls wet chips and one dry, fold foil into a packet, poke holes in it with a fork and you’re good to go.)
Note: I use a spray bottle when cooking on the grill filled with a Worcestershire sauce and liquid smoke mix that keeps things moist and adds tons of flavors. (Mix is 3 parts Worcestershire with 1 part liquid smoke)
Directions:
Drizzle both sides of the meat with the olive oil and rub in your seasoning. Place over direct heat on the grill for 7 – 8 minutes per side. Remember that if the meat sticks to the grill when you try to turn it, it is not ready. Give it another minute or so and it will turn easily. Cooking times will vary from grill to grill and with the size of the meat. On my grill 7-8 minutes per side is medium rare. Also keep in mind that London broil is one of the most difficult pieces of meat to do. It has to be done HOT & FAST or you end up with “Soul of Shoe”.
Remember that a recipe is simply an outline; it is not written in stone. Don’t be afraid to make changes to your taste.
Take it and run with it….
Enjoy,
Ken & Patti
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Nice info, thanks for sharing this.
Will come back again to check for updates, cheers,
Lindsay
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