The mystery of how to grill a London Broil and maintain a fair amount of tenderness has been discovered!

London Broil although quite delicious is often difficult to grill successfully. The secret is in a powder packet product called – “Lawry’s Tenderizing Beef Marinade”, this can usually be purchased at most super markets. Follow the instructions carefully. It is especially important to tenderize each side for no more than 15 minutes. The tenderizing agent can make the surface jellied and too “tender”.

* 1 (1 to 1.5 – pound) London Broil roast.
* Packet Lawry’s Tenderizing Beef Marinade
* 1/2 to 1 Teaspoon Garlic Powder
* 1/2 to 1 Teaspoon Onion Powder
* 1/2 Teaspoon Italian Seasoning
* 1/4 to 1/2 teaspoon Freshly ground Black Pepper

Combine the packet contents with 2/3 cup water, add a portion of beer or dry sherry for an elegant whisp of old world meat stew flavor.

Pierce the meat with a fork, all over both surfaces. Follow the packet instructions of marinating the cut for no more than 15 minutes. I usually marinate each side for 15 minutes each – even though Lawry’s recommends no more than 15 minutes total.

GRILLING TIP :
The next step is to boost the flavor of the powder packet even further by seasoning the cut just before you lay it on the grill.

First side: Sprinkle with a liberal amount of Onion Powder. Top with Italian seasoning and place on the grill.

Turn the London Broil at anywhere from 5 minutes (for a hot grill) to 10 minutes (medium hot grill).

Use your own judgment on cooking times. Better yet, use a meat thermometer. Final temp should be above 145 degrees (Fahrenheit).

Second side: Lay on the Garlic Powder, and then grind on a good quantity of fresh ground Pepper.

At 5 minutes check your temperature, and remove when done (might need another 5-10 minutes) medium rare done should be above 145 degrees in the center or fattest portion.

Slice diagonally (against the grain of the meat) after about a 5-10 minute cool down (covered with foil or a plate).

That London Broil should be as tender as a rare prime rib and twice as tasty.

This one was a special treat, enjoyed on an unusually sunny day in South San Francisco at the home of David Lake. Dave as you probably all know is the Northern California Meco Superstar, preferring to cook on a gift box shaped Meco with one of those “adjustable height grills” on it.

* 1 (3 to 3.5 – pound) round rib eye or any medium sized rolled roast.
* 2-3 Tablespoons of Teriyaki sauce (use the sweet and sticky kind)
* Garlic Powder
* Onion Powder
* Pizza Topping or Italian Seasoning blend
* Seasoned Pepper (I prefer Laurie’s – You just can’t beat it.)

Now its real simple to prepare. Just coat the cut of meat with the Teriyaki sauce, so it is nicely glazed. Wait a few minutes, for a slight absorption of the sauce. Then coat evenly on both sides with onion and garlic powder. Wait a few minutes once again, for the powders to soak into the Teriyaki. Liberally shake on the seasoned pepper and load on the pizza seasoning, at least until it starts to fall off the sides. Cover in a glass dish and marinate over night.

Prepare your smoker early in the morning. Soak the wood chips and prepare your water pan per your usual routine. If you like, add beer or wine to your water pan. I used a 40 ouncer of Miller High Life (because it is a very aromatic beer), and Dave threw in some old red wine (wine that he couldn’t trick his friend’s wives and girlfriends into drinking). I also chopped up a large yellow onion. The total cooking time for the cut was about 6 hours to bring it to 160 for medium or to 170 degrees for well done, a tender pink middle and slightly dry tips and outer top showed me it was ready.