Hi All,
Hey I just got to thinkin', has anyone done a london broil? I don't remember seeing anything on them here in the forum, and was wonderin' if anyone has tried one.
Gil
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Hey AZ....I did a 2 1/2 lb london broil last week. 2oz. of hickory, 200 degreees for 3hrs. I used a generic rub and it turned out great except I let the internal temp get away on me to 170 so it was a little overcooked but not by much.
Bill
Bill
Chateau - was that a "top round" London broil? If so, the guy looking for round roasting ideas might try it your way...
Damned if I know what it was. I bought it at the local supermarket and it was marked "London Broil (chateaubriand)"
Bill
Bill
Hmm. Chateaubriand is usually tenderloin and London broil is either top round or I think flank steak.
tjr is right about the cuts of meat. I did some research on the subject this morning and was surprised to find out that neither London Broil or chateaubriand are cuts of meat...they are cooking methods for top round, flank & loin. I found the best info at web page
There's a ton of info here.
There's a ton of info here.