Grilled London Broil

London Broil Steak recipe by the BBQ Pit Boys

Описание:

The round steak, sometimes referred to as a topside and silverside, can be a tough cut of beef steak unless you first marinate it for a few hours. Check out this classic barbecue steak marinade recipe by one of the BBQ Pit Boys.

Комментарии:

mvbeckril пишет: Hahahaha... that "That smells GUUUUD" at 7:32 was one of your best ever...

EdwarDixie пишет: I would like to join the pit boys, as I am a BBQ expert myself.

diasflac0g . пишет: Full of flavor? More like full of blood!! :(

Ballowall пишет: My brain likes to mess with my very poor sense of smell. I can actually smell this...and I'm incredibly hungry now.

Chevydude44 пишет: Yep, thats true.

ITMBnF пишет: @Trike17 Worcestershire sauce

Kazzzzzo пишет: Oh man, That smells good as you say, but it must taste like heaven I guess... Oh, yummmmy

SaberTanker пишет: YUMMMMMMMMMMMMMM =)

winddmmy пишет: @qualitytime if you want gas use a stove if you want bbq start a fire!

MrXerax300 пишет: 7:19 my mouth is watering

Viktir666 пишет: Great method but I have 1 comment. If you use aluminum foil under your steaks, they will have less char marks. They will have marks of course, but they will have much less carcinogens. If you're a smoker, you probably don't care about carcinogens though. Carry on.

Vinh пишет: Just Watching this Video makes me Drool...

erunns пишет: Somebody get this guy a new knife look at how much effort he has to use to cut that steak up. How old is that knife?

Joe Logik пишет: damn that looks good

ToothpickMcBrainy пишет: I have no issue with vegans, but some of them are just fucking insufferable.

Irena Roberts пишет: The best!

AVENGELUS darkchylde пишет: i love men who can cook specially GRILL!....also who can fry, bake etc...

Jimmy James пишет: What?

Virginiasensomia пишет: I have struggled with this particular cut of beef the last three time I've tried on the grill. Just can't seem to get it Medium rare w/ juices flowing....Help pit boys! Whats the secret?

Crimson Shadow пишет: This hillbilly did not just say to cut the fat off...I don't care where the recipe comes from but you wait for the consumer to cut it off themselves or do the cutting before serving lol

wolfLaZoR пишет: OMG\r
i eat my monitor

billylancer пишет: no, I don't have smellorama , sucks , lol !

Hugh Grection пишет: Where is this house of sausage ? Got find that place, coz I gots my BBQ shoes on, take me to the house of sausage.

TehMangoMan пишет: You mean smellovision.

nc86prod пишет: What's the music called? It would be cool if the the song names were listed in the description.

CZAROFGOD пишет: old hickory knives are good to work with.

KrautlandishBBQ пишет: @kidsaser

LOL !!!

RCasto пишет: thank you thank you thank you for the awesome bbq recipes, and making it entertaining! =)

Sorgutentarer пишет: Yeah my bad. F - 32 / 180 = C / 100. Forgot water freezes at 32F and not 0

Lee S пишет: That knife must smell like steak no matter how much it's washed

Misfer S. Al Dossary пишет: I am sure it is tasty


checkfoldcallraise пишет: it's a butcher's knife. it looks badass though lol.

LennySkull пишет: What was that chimney? always use a Weber charcoal chimney to light those coals. It works perfect all the time.

Azul Marino пишет: Huuuuuunnnngggrrryyy :)

xxdonaldqxx пишет: I had London broil only once. It was the only bad meal my wife made in twenty years of cooking and she is a good cook. Eating that London broil was like chewing on a shower shoe. However the way it looks on this video after about twenty years I might give it one more try. It looks like a tender cut with the right marinate sauce.

medqua пишет: @koubouaki WT?¿

SuperSILAS83 пишет: U FORGOT THE TASTE BUTTON


98snakeeater пишет: Me <-------- droolz

BigBoobsGotMeBanned пишет: *Drools*\r
\r
That looks so damn tasty.

sanatarium01 пишет: Hi mate!, just a question can I use Malt beverage instead of beer in your recipes?\r
Cheers!

Zara Thustra пишет: @kidsaser
Boss!!

The Windowlicker пишет: This IS the guy from Barbequeweb! Read the description!!

campoclaire пишет: I can smell the food from here now.

Matthew Manafie пишет: Yes, ur right, Its not a fuckin rocket science, ITS EVEN BETTER! :D

DarkShadowRage2 пишет: Where is the smell button?

jleager79 пишет: Salt actually "bleeds" the meat,in other words dries it out.You should typically not use salt in the marinade.If you want to add salt do it as part of a dry rub no longer than an hour before cooking.

Anthony Tenorio пишет: This guy is a BBQ master.

mizfit10 пишет: can someone explain to me the finger test when cooking the steak?

dorian2424 пишет: can u smell that?? that smells GUUUDDDD!!!!!!! LOL

adam torres пишет: wat do u mean most americans haha everywhere in the world people eat it like this, other places they eat it straight up raw, wat do u eat ur steak well done and dry lol no flavor

lonewolf9390 пишет: You guys always make me so hungry after watching your videos! 5 stars!

JOHN HOLMES пишет: now that looks guuuuud!

michael pack пишет: open the vent on the bottom

rangarthorvin пишет: @koubouaki
Well said!!!

Chevydude44 пишет: At least he didn't cook it well done. All well done meat tastes the same after you cook all the flavor out of it. I don't like my staeks medium rare, but I do like them pink in the middle. Not bloody, pink. I actually picked some up at the store today and plan on grilling them tomorrow.

brandonb006 пишет: buddy, just a lil thing i saw i might comment on, i personally never use a meat thermometer while grillin cause when you pull it out, all that juice just wants to pour on out of your meat, but if you insist on using one maybe leave it in for 15 mins while you let the meat rest

bwdubois пишет: Ever tried Everglades seasoning

lessthan555 пишет: another way is to pinch your thumb to your index finger and feel the muscle below your thumb for rare, if you pinch your middle finger to your thumb that'd be for medium rare etc etc

keena302 пишет: "Now let's plate it up"

nseagoon71 пишет: Metric is the official measuement system across the planet except for USA, Burma and Liberia. (Source: The World Factbook. (2006). Washington: Central Intelligence Agency.)

The red jackets used the imperial system that USA still uses.

It's good that the BBQ guys sometimes quote both temperatures because its' easier to remember without having to convert in your head.

Kevin Lai пишет: dang that looks good. Lots of juices!

HoldUpOneTime пишет: i think 350

TheRara1963 пишет: I'm trying it tonight! Is that a machete?

Jay Gietl пишет: Tried this recipe today, turned out great.

PilotOfTime пишет: ALL THAT JUICEE WASTED T_T

QualityTimeChannel пишет: @BarbecueWeb, just curious, was that a gas grill or charcoal? I'm guessing charcoal because I saw one of those levers to raise/lower the flames inside.
And do you have a preference?

koolbossjock пишет: Man that smells GOOOOOOOOOOD

Eva TheAwful пишет: Can you stop being so adorable?! It's distracting! But seriously ... good job on taking London and showing it America. Mmmmm-MMMM!

Il barbecubo пишет: i like your steack....Ciao

Manu Lara Z. пишет: BBQ's at your house must be legendary!\r
nice video :D

Carlos Garay пишет: oh man, indeed t'was cooked perfectly...

CecoBg3 пишет: yea .. that is probably the most delicious thing I ever saw

OneFeistyScorpio пишет: I've been watching you boys' vids for forever and I still wonder when ya'll are gonna open up a restaurant!\r
\r
Excellent lookin' London Broil. Mmmm!

shadeofme12 пишет: so redneck the whole setting his voice makes my dick go weak

Sydneysider1310 пишет: No worries Sorgutentarer. But still, constantly converting it to C when listening to recipes or anything makes you miss some of the vid!

I tend to go for an approx conversion and if it's F, I minus 32 and then halve the remainder. Or if starts at C, double it then add 32.

Call me lazy... :P

jaydee2407 пишет: cuttin off that fat just dont seem right,but you always make a hell of a bbq so maybe you know somthin i dont

Sydneysider1310 пишет: Yeah, that's true nseagoon71 - actually sounds weird in F, but get to used to it when communicating with Americans.
The BBQ guys once showed a large thermometer with both C & F temps and like you, it was appreciated.

MrXerax300 пишет: im so fucking hungry im eating steak now

David Astbury пишет: lol. you americans make me laugh. so enthusiastic.

Sorgutentarer пишет: Everything is F in the Usa sadly. f/18=C/10

Imasofat пишет: Man...you smell that? That smells guud!

jiliferz пишет: yum!!!!

fezan84 пишет: @seifersf8 You wouldn't trim the fat for a steak that you serve whole, I agree. London Broil/Top Round, however, is served sliced across the grain. You want strips of meat, not strips of fat and meat.

TacticalDrunk пишет: i tried this recipe and man was it good thank you for the recipe i recomend it for anyone to try

1o2o3e пишет: newjersey02 why don't you stop eating then dumb ass.....

beansworlds пишет: i bbq 5 times a week and you should do a show that has you go to peoples houses and cook. that would be main-stream!\r
you are a bbq genius!\r


bradshaweric пишет: out here in ca...we bbq tri tip......please do one...do sumfun different.....thanks

mycashbackshopping пишет: I've loved London Broil since I was a kid. I've never been a big fan of marinades for it though. Just a lot of Lawry's Season Salt both during cooking and when serving, and it's been great. (As long as it's not overcooked!) The key as mentioned is to slice thinly against the grain at a 45 degree angle. Otherwise, it's going to be like chewing your boot! LOL

James Snyder пишет: London Broil I always melt the blue\r
cheese on top, Stilton or Gorgonzola\r
and slice it diagionally on biase from top\r
to bottom, makes it look thicker and cuts\r
across more fiber to make tender.

J2thaPizzie пишет: mmm mmmm.... you smell that?

jws54 пишет: Manny oh mon, I'm g'wine to be cookin' me sum o dat..\r
Me try it before, but not de way you do that voodoo that you do so well.

fyshy1 пишет: Yum! Medium/rare just the way a steak should be served. Man! You smell that! Keep up the great Q boys.

Samim Walizada пишет: каша какая то и потомиздевательство над мяссом....

mythicalhell пишет: Let's plate it up! yummmmm!

mvbeckril пишет: Hahahaha... that "That smells GUUUUD" at 7:32 was one of your best ever...

EdwarDixie пишет: I would like to join the pit boys, as I am a BBQ expert myself.

diasflac0g . пишет: Full of flavor? More like full of blood!! :(

Ballowall пишет: My brain likes to mess with my very poor sense of smell. I can actually smell this...and I'm incredibly hungry now.

Chevydude44 пишет: Yep, thats true.

ITMBnF пишет: @Trike17 Worcestershire sauce
You'll Need:

1 (1 1/2-pound) flank steak
1/3 cup vinegar
1/3 cup vegetable oil
3 tablespoons brown sugar
3 tablespoons soy sauce
2 medium onions, sliced
2 cloves garlic, crushed

Procedures : Place steak in shallow glass dish. Scatter onions on top and underneath steak. Mix remaining ingredients; pour over steak. Cover dish with plastic wrap and refrigerate at least eight hours, but preferably overnight, turning steak occasionally.

Remove steak from marinade. Grill steak on barbecue grill or under broiler until preferred doneness is reached. At the same time, heat up marinade with onions, letting it simmer until onions are semi-soft.

To serve: Cut meat diagonally across the grain into very thin slices; serve with onions and marinade.

Serves 4.

NOTE: This marinade is also excellent using chicken or thick pork chops instead of the flank steak. Discard unused marinade