London cow for a meal

[Nevada Ed]

The store had a super deal on some London Broil that I could not pass up.
Finally got around to putting it in a brine and getting it ready for a meal on the Traeger smoker, with the mild weather that we are having right now.

LB turns out great in just 90 minutes at 250* with a check on the probe, inserted at the 45 min. flip point and let to do it's thing.

I don't do the high heat char thing........... "stripes don't make it taste any better.

I am a one flip "Only" chief and if it isn't broke, I will not try to fix it.

I can do the "X" mark on steaks if the wife wants to impress the guest but you need a hot grill and a medium hold area to finish off the meat for the proper "Doneness" and after all that work, they probably hit it with A-1 or Ketchup, any way............

Another small hunk of meat that turned out ok again.

 

[Jack Flash]

... and after all that work, they probably hit it with A-1 or Ketchup, any way ...

There was once a column in the paper that made fun of the average person going out to an expensive restaurant to get a "gourmet" meal. The author said if you took a TV dinner, poured a can of Campbell's Mushroom Soup over it, and charged them $50, they wouldn't know the difference.

 

[misswired]

Not quite on the same level as London broil, had some three cheese jalapeño and sweet peppers grilled with turkey bacon this week. Planning on some gourmet' grilled burgers today. Purchased fifteen pounds of fresh ground burger (no preservatives) from the local slaughter house yesterday. Looked at some mighty fine steaks but they were priced like the rare ammo of today.

 

[soFlaNative]

London Broil is the method, not the meat.
Any more it's a chunk of the round, marinated then cooked with high heat. I've used oil, wine and worster (?) sauce.

I've had good luck grilling the beef but would love to know what you used for brine.

 

[CAJUNLAWYER]

London Broil is the method, not the meat.

I did not know that!