Wednesday, April 30, 2008

Smoked London Broil

My latest creation. A 4lb London Broil from Hemp Meats.

Marinade for 12 hours

  • 1 cup of veg oil
  • 1 cup of Jack Daniels
  • 1 cup of brown sugar
  • 1 cup of worcestershire sauce
  • 1 cup of Dijon Mustard

Then, pat dry and put my rub on for 6 hours.

Rubbed in olive oil

Then Magic Dust all over

  • 1/2 cup paprika
  • 1/4 cup kosher salt, finely ground
  • 1/4 cup sugar
  • 2 tablespoons mustard powder
  • 1/4 cup chili powder
  • 1/4 cup ground cumin
  • 2 tablespoons ground black pepper
  • 1/4 cup granulated garlic
  • 2 tablespoons cayenne

Then rub on Montreal Steak seasoning.

Smoked at 225 for an hour until the internal temp was 90 and then put on the regular grill until internal temp was 130 (medium rare)

The London Broil is uneven so part came out more medium while half came out perfect. The taste was unbelievable and it was so fricken juicy. Next time I have to either meat probe both ends or make sure they give me a more uniform cut of meat.