London Broil Tonight!!

Blank

Blank

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3 day, 2000 mile road trip to AZ and back to get a car. Had the wife get the butcher to cut two 5# London Broil yesterday. Marinated both overnight, froze one, and I cooked the other when I got home this afternoon. Garden green beans and bacon, and baked scalloped potatoes!! Thinking steak sandwiches tomorrow for lunch.

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Looks great and boy you sure do travel a lot. Thought I would be traveling through Idaho Falls this last weekend to my nephews wedding in Montana. Would of liked to stopped by and meet you. But my son got Covid. Was to do the wedding and then head to Wyoming for his antelope hunt. Neither are happening now.
There went 13 years of points.
 
Girls polished off most of the left overs, but left me plenty for tacos. Thin strips of LB, lots of Hatch green chile and onions, Cotija cheese and pico. Topped the whole thing off with cilantro lime sauce and Cholla.

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I love any kind of fruit, and with any meal!! Juicy enough, I didn't need a drink with them.
 
london broil looks good but not much on the tenderness... had a a cheapo buddy who was always cooking them. i only ate it once with him! RIP BFK!
 
You're right there, they can be tough and especially so if you over cook it! Definitely have to slice thin and across the grain.

We always try to age and marinate at least 24 hours, sometimes even 48 to get a little more tender. We use the blade type tenderizer, and punch a million holes in them also. That actually cuts a lot of that tissue and gets the marinade inside the meat.
 
I use London broil for making beef jerky. Slice it cross grain and about 1/8" thick. (put it in the freezer until it gets stiff enough to easily slice.) It's tough but I kind of like that in jerky.
 
eelgrass said:
I use London broil for making beef jerky. Slice it cross grain and about 1/8" thick. (put it in the freezer until it gets stiff enough to easily slice.) It's tough but I kind of like that in jerky.
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I’ll like to try that eel. Would you care to share a snap shot of that recipe.
 
Blank said:
You're right there, they can be tough and especially so if you over cook it! Definitely have to slice thin and across the grain.

We always try to age and marinate at least 24 hours, sometimes even 48 to get a little more tender. We use the blade type tenderizer, and punch a million holes in them also. That actually cuts a lot of that tissue and gets the marinade inside the meat.
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What marinade do you use?
 
2lumpy said:
I’ll like to try that eel. Would you care to share a snap shot of that recipe.
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I made some about a week ago, so I just now took a snap shot of what's left. :ROFLMAO:

I'm a very simple man. I just salt and pepper the meat and use my Chief Smoker to dry it in. I run one small pan of Alder (or other) smoke at the start and then it takes about 5-6 hours to get it good and dry. I made this batch for opening weekend of deer season, but life got in the way and wasn't able to go. My wife has been picking at it. :mad:

I have a couple more London Broil in the freezer waiting. It goes on sale quite often.

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We like a little bit spicy marinade, so I mix a little EVO oil, Worcestershire, soy, season salt, garlic powder and onion powder. Then adjust to get the taste I want.
 
Never cared for cured jerky. Don't intend to have it at room temp very long. We always brine it well, then smoke or dehydrate till dry, then freeze in smaller vacuum packages that last a day or two.
 
I have done both, but recently have gone without the cure. I brine, dehydrate enough to keep the outside tacky. It is sooo good and I make 10 lbs at a time so I vacuum seal it and freeze.
 
Little off topic and should probably have its own thread.
Years ago I wanted to make deli meats from wild game. Salami etc, meats that would be smoked or hung and dried but not cooked. I got this book on processing meats to do this. It had recipes and procedures. The book was 2” plus thick and around 8.5”x11” in size. I only read the first chapter that talked about food poisoning, botulism, etc. And how you needed the cures to prevent problems if it was not going to be cooked. Well after reading chapter one my endeavor was over and I started using jerky cures. Never read another page of that book.
Same goes for canning low acid food.
 
I make all my jerky with sea salt and coarse black pepper only and air dried on a screen.......
 

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