BBQ done my way. Run a mix of Traeger, Weber Smokey Mountain, Custom Trailer Smoker, and gas burning grills. Might see some Sous Vide now and then. Hope this is helpful to those out there looking to learn.
Just started my Traeger 575 smoker back in December. Today Im grilling your London Broil steak... cannot wait to taste it. Also, for the left over Beef Broth... did you add any other ingrediants ?
just a suggestion! try blending a pineapple and covering the meat 45-60 minutes in the fridge then take it out rinse season and cook! I have found this to work better than salt!
Man that is a lot of garlic. Bless you for that but I would go another direction. The dry brine is something that I will definitely give a try as I will take my first attempt at a London Broil very soon. Best of luck to you.
Nice cook! Salted and threw the London Broil in the fridge last night. Interesting using worcestershire sauce as a binder. Gonna try that. I guess we'll see what happens.
So i've followed your recipe twice... Gotta tell ya, this may be the best thing I've ever pulled off my smoker. Perfect med-rare both times. Amazing!! Thanks for taking the time to post this video!
I don't know what I'm doing wrong, I reach the internal temp in about 11/2 hours how are you able to go for 4 hours. I'm using 225 on the Traeger. Any help is appreciated.
thats an odd one Michael. Are you using a thermometer ro read the actual temp of your cooker? Also, thickness of your meat will effect cook time, I always look for hearty ribs when I'm cooking.
Didn’t notice any weird noise, looks delicious though! Love the recipe in the description. Do you have a website or link to any other of your favorite recipes? Oh! And why use gas grill for the steak instead of traeger?
Sadly, the Traeger only gets up to about 450 on a hot day. Looking into a Yoder YS640 for the next purchase so that I can crank the heat and open the firebox. I absolutely suggest checking out the men @ATBBQ (all things bbq) on RU-vid. Haven't had a single complaint about anything that they do.
Down here in Cajun land "The Holy Trinity" is Onions, Celery, and Bell Pepper." I didn't know that they used the term in seasonings for grilling as well. Learn something new everyday. Cooks look great my man keep it up!
yeah, thats called a "miraqua" up north and we substitute carrots for the bell peppers. oddly enough my mom made the same comment to me when she watched. (we lived in mississippi for a time)
it turned out a lot better than i was expecting actually, and most of the ingredients you probably have laying around the house. the sweet and spicy Franks sauce is a must have in my house now.
We did the basics with homemade mashed potatoes (I'll put these in the video next time, Sous Vide is great for EVERYTHING) and some broccoli. This would go great on a sandwich for lunch using the juices like a french dip though.
Kept the Traeger running at 225, they were wrapped for about an hour. I check them periodically with an instant read thermometer and am looking for a buttery texture when I stick the probe in, no resistance means fall of the bone.
no, once it gets placed on the smoker, i dont normally rotate it. the only real reason i could think to do this would be if you had a high point on the meat that was getting over cooked, other than that, just let the smoker do the work.
I shouldnt have watched this before eating dinner. Now I’m STARVING. Looks delicious! What did you do when you said you ‘tinted’ it while letting it sit ?
