GRILLED LONDON BROIL
Ingredients:
1 Each Top-Round London Broil (2-3 pounds)
Olive Oil
Steak Rub Of Choice (I normally use my Steak & Chicken Rub or Perfect Bite Steak & Burger Seasoning)
Cooking Method - DIRECT
Remove the London Broil from the refrigerator, and place on a plate. Lightly coat all sides of the meat with olive oil. Generously apply seasoning to all sides of the meat. Set aside,and allow the meat to get up to room temp while getting the Egg ready to cook.
Get your Egg up to 600-700 degrees (remember to burp the lid before opening all the way. Here's what that looks like - https://www.youtube.com/watch?v=GYoLDekhZkU). "Burp" the Egg each time you open it. Place the London Broil on the center of the Egg, and grill for 4-5 minutes per side for medium rare, with an internal temp of 130-135 (slightly shorter time for rare, longer for medium and so forth). Once done, take the meat off the Egg (don't forget to burp!), and place on a plate/in a pan, and cover with aluminum foil. Allow to rest for 10-15 minutes before carving and eating (if you don't already allow the meat to rest, you'll be SHOCKED at the difference it makes).
Ingredients:
1 Each Top-Round London Broil (2-3 pounds)
Olive Oil
Steak Rub Of Choice (I normally use my Steak & Chicken Rub or Perfect Bite Steak & Burger Seasoning)
Cooking Method - DIRECT
Remove the London Broil from the refrigerator, and place on a plate. Lightly coat all sides of the meat with olive oil. Generously apply seasoning to all sides of the meat. Set aside,and allow the meat to get up to room temp while getting the Egg ready to cook.
Get your Egg up to 600-700 degrees (remember to burp the lid before opening all the way. Here's what that looks like - https://www.youtube.com/watch?v=GYoLDekhZkU). "Burp" the Egg each time you open it. Place the London Broil on the center of the Egg, and grill for 4-5 minutes per side for medium rare, with an internal temp of 130-135 (slightly shorter time for rare, longer for medium and so forth). Once done, take the meat off the Egg (don't forget to burp!), and place on a plate/in a pan, and cover with aluminum foil. Allow to rest for 10-15 minutes before carving and eating (if you don't already allow the meat to rest, you'll be SHOCKED at the difference it makes).