Comments on: How To Grill London Broil http://cooklikeyourgrandmother.com/2009/05/how-to-grill-london-broil/ A Guide to Cooking with Real Food the Way Your Grandma Used to Thu, 11 Mar 2010 06:50:07 -0500 hourly 1 By: Cajun Annie http://cooklikeyourgrandmother.com/2009/05/how-to-grill-london-broil/comment-page-1/#comment-27516 Cajun Annie Mon, 08 Mar 2010 20:05:54 +0000 http://cooklikeyourgrandmother.com/2009/05/how-to-grill-london-broil/#comment-27516 My favorite marinade for Flank Steak (or London Broil) is: 1/4 cup Olive oil or Canola oil 2 Tb. lemon juice 1/4 cup soy sauce 2 Tb. green onions, sliced 1--2 cloves garlic, crushed 1 tsp. black pepper 1 tsp. celery salt My favorite marinade for Flank Steak (or London Broil) is:
1/4 cup Olive oil or Canola oil
2 Tb. lemon juice
1/4 cup soy sauce
2 Tb. green onions, sliced
1–2 cloves garlic, crushed
1 tsp. black pepper
1 tsp. celery salt

]]> By: Seth Green http://cooklikeyourgrandmother.com/2009/05/how-to-grill-london-broil/comment-page-1/#comment-27467 Seth Green Fri, 05 Mar 2010 03:43:49 +0000 http://cooklikeyourgrandmother.com/2009/05/how-to-grill-london-broil/#comment-27467 I am sorry, I have never been that belligerent on a post. But could you not slam Texas so hard ? It's not our fault we are the one of greatest states in these troubled times. And for the record, my mom died when I was eleven. Cancer of the lymph nodes. I am sorry, I have never been that belligerent on a post. But could you not slam Texas so hard ? It’s not our fault we are the one of greatest states in these troubled times. And for the record, my mom died when I was eleven. Cancer of the lymph nodes.

]]> By: Drew http://cooklikeyourgrandmother.com/2009/05/how-to-grill-london-broil/comment-page-1/#comment-27466 Drew Fri, 05 Mar 2010 03:33:03 +0000 http://cooklikeyourgrandmother.com/2009/05/how-to-grill-london-broil/#comment-27466 Did you come up with that insult all on your own? Or did your mommy help you? Did you come up with that insult all on your own? Or did your mommy help you?

]]> By: Seth Green http://cooklikeyourgrandmother.com/2009/05/how-to-grill-london-broil/comment-page-1/#comment-27465 Seth Green Fri, 05 Mar 2010 02:16:07 +0000 http://cooklikeyourgrandmother.com/2009/05/how-to-grill-london-broil/#comment-27465 Wow Drew that is hilarious. When you get an original thought, let us know. As we say in Texas, Fuck You and the horse you rode in on . . . Wow Drew that is hilarious. When you get an original thought, let us know. As we say in Texas, Fuck You and the horse you rode in on . . .

]]> By: R4i 软件 http://cooklikeyourgrandmother.com/2009/05/how-to-grill-london-broil/comment-page-1/#comment-26759 R4i 软件 Tue, 12 Jan 2010 09:50:50 +0000 http://cooklikeyourgrandmother.com/2009/05/how-to-grill-london-broil/#comment-26759 Now that's what I'm talking about! Looks awesome. Man, I wish I could have a grill. Since last single month I was searching for the same trick for grilling... Thanks. Now that’s what I’m talking about! Looks awesome. Man, I wish I could have a grill. Since last single month I was searching for the same trick for grilling… Thanks.

]]> By: Drew http://cooklikeyourgrandmother.com/2009/05/how-to-grill-london-broil/comment-page-1/#comment-25820 Drew Fri, 09 Oct 2009 01:07:10 +0000 http://cooklikeyourgrandmother.com/2009/05/how-to-grill-london-broil/#comment-25820 John, the thing with beef is you're usually trading tenderness for flavor. "London broil" is usually one of the tougher cuts, which means it's more flavorful. The marinade, the preparation, and slicing thin across the grain give it the tenderness. John, the thing with beef is you're usually trading tenderness for flavor. "London broil" is usually one of the tougher cuts, which means it's more flavorful. The marinade, the preparation, and slicing thin across the grain give it the tenderness.

]]> By: John http://cooklikeyourgrandmother.com/2009/05/how-to-grill-london-broil/comment-page-1/#comment-25819 John Fri, 09 Oct 2009 00:49:45 +0000 http://cooklikeyourgrandmother.com/2009/05/how-to-grill-london-broil/#comment-25819 I will have to say, I have been cooking "London Broil" as some know if for several years. My wife and I are proclaimed steak junkies on a budget...<br /><br />This was by far the tastiest L.B. I have ever eaten. I think the secret is to tenderize it well, let is sit for 15 minutes after cooking and DEFINITELY cut the slices against the grain. I put the thin slices in the juice that had pooled after cooking and it perfect. Thanks! I will have to say, I have been cooking "London Broil" as some know if for several years. My wife and I are proclaimed steak junkies on a budget…

This was by far the tastiest L.B. I have ever eaten. I think the secret is to tenderize it well, let is sit for 15 minutes after cooking and DEFINITELY cut the slices against the grain. I put the thin slices in the juice that had pooled after cooking and it perfect. Thanks!

]]> By: Drew http://cooklikeyourgrandmother.com/2009/05/how-to-grill-london-broil/comment-page-1/#comment-24649 Drew Tue, 16 Jun 2009 02:28:29 +0000 http://cooklikeyourgrandmother.com/2009/05/how-to-grill-london-broil/#comment-24649 Christian, you're right of course. Truth is I usually <em>try</em> for 45-degree marks, but generally end up with the square ones anyway. Christian, you're right of course. Truth is I usually try for 45-degree marks, but generally end up with the square ones anyway.

]]> By: Christian R. Conrad http://cooklikeyourgrandmother.com/2009/05/how-to-grill-london-broil/comment-page-1/#comment-24645 Christian R. Conrad Mon, 15 Jun 2009 23:40:50 +0000 http://cooklikeyourgrandmother.com/2009/05/how-to-grill-london-broil/#comment-24645 ObNitpick: Not 45 degrees, 90.<br /><br />Judging from the perfect squares in that griddle-marking on the meat in the picture, you must have managed to turn your meat pretty much *exactly* ninety degrees.<br /><br />Easy mistake to make: First, the chunks are 45 degrees "slantwise across" the grill one way, then you shift 'em so they're 45 degrees "slantwise across" it the other way. Lots of "45 degrees" there to get confused by, and make you think you've turned them through 45 degrees. ObNitpick: Not 45 degrees, 90.

Judging from the perfect squares in that griddle-marking on the meat in the picture, you must have managed to turn your meat pretty much *exactly* ninety degrees.

Easy mistake to make: First, the chunks are 45 degrees "slantwise across" the grill one way, then you shift 'em so they're 45 degrees "slantwise across" it the other way. Lots of "45 degrees" there to get confused by, and make you think you've turned them through 45 degrees.

]]> By: Anonymous http://cooklikeyourgrandmother.com/2009/05/how-to-grill-london-broil/comment-page-1/#comment-24643 Anonymous Mon, 15 Jun 2009 16:02:06 +0000 http://cooklikeyourgrandmother.com/2009/05/how-to-grill-london-broil/#comment-24643 The person that had the 'meat man' stop by with the 'just some left at the end of his run'...you were almost scammed. Those folks selling stuff out of freezers from the backs of their vehicles carry 'who knows what kind of meat it really is' and ask too much for what they are selling. You got lucky! The person that had the 'meat man' stop by with the 'just some left at the end of his run'…you were almost scammed. Those folks selling stuff out of freezers from the backs of their vehicles carry 'who knows what kind of meat it really is' and ask too much for what they are selling. You got lucky!

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