Only true grill masters can get their steak done right to that degree. Thanks to the pit boys' influence I've become a decent grill master over the last few months, but I have a long way to go to match this brilliance.
I stumbled upon your youtube site a couple of days ago and really appreciate your videos--keep úm coming. I tried this recipe today and the flavors are fantastic. It doesn't work miracles (i.e. the steak doesn't magically become a ribeye) but this recipe definitely makes top round steak much much more enjoyable. Make sure your grill it medium rare or it will be dried out and flavorless. Thank you BBQ Pit Boys--Cheers!
Love me some London Broil! It takes more time to marinate and all that jazz compared to a rib eye, but man oh man you gotta love that pure all beef flavor😍 Slice thin to win!
Way to go man! It is excellent to see good videos with great info! After watching this episode everyone has to know that London Broil is a Cooking Method - NOT a cut of beef!!!
Can I ask a question? Sinse this cut of steak is very muscly (pardon my spelling) could you use this steak for jerky to have that tough bite to it? Please get back to me.
London Broil I always melt the blue cheese on top, Stilton or Gorgonzola and slice it diagionally on biase from top to bottom, makes it look thicker and cuts across more fiber to make tender.
Oh my God! I'm am so going to do this! Thank you Sir!!! Now I need to go to the store to get the olive oil pepper corn lemon Horseradish olive oil cayen pepper and onion powder. Oh boy!! On another note to the bbq guy the horse radish is it the kind thats wet or powder?
I love London Broil. It's almost impossible to mess up cooking it. You can stir fry it, broil it, grill or smoke it and no matter how you choose to cook it, it'll come out tasting good medium or well done, though I think medium is the best. You could probably toss it into a microwave and it might come out palatable.
Yeah, that's true nseagoon71 - actually sounds weird in F, but get to used to it when communicating with Americans. The BBQ guys once showed a large thermometer with both C & F temps and like you, it was appreciated.
@seifersf8 You wouldn't trim the fat for a steak that you serve whole, I agree. London Broil/Top Round, however, is served sliced across the grain. You want strips of meat, not strips of fat and meat.
buddy, just a lil thing i saw i might comment on, i personally never use a meat thermometer while grillin cause when you pull it out, all that juice just wants to pour on out of your meat, but if you insist on using one maybe leave it in for 15 mins while you let the meat rest
No worries Sorgutentarer. But still, constantly converting it to C when listening to recipes or anything makes you miss some of the vid! I tend to go for an approx conversion and if it's F, I minus 32 and then halve the remainder. Or if starts at C, double it then add 32. Call me lazy... :P
Looks great but the only thing I would do different is allow it to rest a little longer, maybe 15 minutes. It should loose less of it's natural juices.
thank you for your great tips! now allow me to recommend a small add on to your steak that rocks.. go in to the store in the seasoning isle and look for a package of Bearnaise sauce. it's a easy to make instant creamy butter sauce to dip your steak into. it's made by the KNOR co .this is a creamy butter sauce usually made by top chefs in 5 star restaurants made to dunk your steak in and i swear to you that once you try it you WILL NEVER WANT TO EAT A STEAK AGAIN WITH OUT IT . hollar back
At least he didn't cook it well done. All well done meat tastes the same after you cook all the flavor out of it. I don't like my staeks medium rare, but I do like them pink in the middle. Not bloody, pink. I actually picked some up at the store today and plan on grilling them tomorrow.
Great method but I have 1 comment. If you use aluminum foil under your steaks, they will have less char marks. They will have marks of course, but they will have much less carcinogens. If you're a smoker, you probably don't care about carcinogens though. Carry on.
The BBQ Pit Boys are THE BEST!!!
So lucky I'm not your neighbor...I would have jumped that fence for some BBQ...It sure does look gooood!
Thumbs up from me as well!
Print the recipe at www.bbqpitboys.com/recipes/london-broil-grilled-steak
...near dinner time here!:)
can you use the briksket spice rub on this??
Only true grill masters can get their steak done right to that degree. Thanks to the pit boys' influence I've become a decent grill master over the last few months, but I have a long way to go to match this brilliance.
You guys ROCK! You've got some of the best BBQ videos on the internet. Thanks for your hard work and for sharing your knowledge.
I stumbled upon your youtube site a couple of days ago and really appreciate your videos--keep úm coming. I tried this recipe today and the flavors are fantastic. It doesn't work miracles (i.e. the steak doesn't magically become a ribeye) but this recipe definitely makes top round steak much much more enjoyable. Make sure your grill it medium rare or it will be dried out and flavorless. Thank you BBQ Pit Boys--Cheers!
Love me some London Broil! It takes more time to marinate and all that jazz compared to a rib eye, but man oh man you gotta love that pure all beef flavor😍 Slice thin to win!
yea .. that is probably the most delicious thing I ever saw
Very underrated cut of meat! You’re awesome!
Oh man, That smells good as you say, but it must taste like heaven I guess... Oh, yummmmy
Way to go man! It is excellent to see good videos with great info!
After watching this episode everyone has to know that London Broil is a Cooking Method - NOT a cut of beef!!!
I’m gonna have to try this ty for taking time to give us this recipe.
BBQ's at your house must be legendary!
nice video :D
The cheesy potatoes was awesome I want the recipe again
I wish I lived in the states. I'd buy this dude a beer for sure.
Great video, I am following your instructions tonight! Keep up the good grillin' fellas!
I love this channel.
now that looks guuuuud!
thank you thank you thank you for the awesome bbq recipes, and making it entertaining! =)
Tried this recipe today, turned out great.
That's some good grilling and tasty looking steak.
i tried this recipe and man was it good thank you for the recipe i recomend it for anyone to try
Great tips, but I don't see you adding any salt. Does the marinade has enough salt?
Can I ask a question? Sinse this cut of steak is very muscly (pardon my spelling) could you use this steak for jerky to have that tough bite to it? Please get back to me.
I'm trying it tonight! Is that a machete?
Man how the videos have changed over the years
I LOVEEEEE that knife!
gods of bbq
Made one Sunday on my Weber Performer, excellent recipe thanks!
Great Video made me so hungry. Now I'm going to try it. Thanks for sharing.
London Broil I always melt the blue
cheese on top, Stilton or Gorgonzola
and slice it diagionally on biase from top
to bottom, makes it look thicker and cuts
across more fiber to make tender.
That steak looks superb.
You got me salavating here.
Great Grill marks guys!
Bout to put mine on the grill. That juice smells GUUD!
if you follow this recipe, what heat do you want to use if you have a gas or propane grill?
What was that chimney? always use a Weber charcoal chimney to light those coals. It works perfect all the time.
good tune!!
beautiful cook man!!
Man that smells GOOOOOOOOOOD
Wow, that looks good.
This was the video that got me started! Question, how do you guys know if it's a Medium or High heat?
Practice and a cheap their other like the one they had in the left rear of the grill 😊
What's the music called? It would be cool if the the song names were listed in the description.
Hey bro, those are some awesome shades man... :D
Oh my God! I'm am so going to do this! Thank you Sir!!!
Now I need to go to the store to get the olive oil pepper corn lemon Horseradish olive oil cayen pepper and onion powder. Oh boy!! On another note to the bbq guy the horse radish is it the kind thats wet or powder?
can someone explain to me the finger test when cooking the steak?
I love London Broil. It's almost impossible to mess up cooking it. You can stir fry it, broil it, grill or smoke it and no matter how you choose to cook it, it'll come out tasting good medium or well done, though I think medium is the best. You could probably toss it into a microwave and it might come out palatable.
Left ear just love'n that whisk!
This guy is a BBQ master.
I'm in love with the chef! Who is he?
Yeah, that's true nseagoon71 - actually sounds weird in F, but get to used to it when communicating with Americans.
The BBQ guys once showed a large thermometer with both C & F temps and like you, it was appreciated.
fair play i like your vids , very good !
out here in ca...we bbq tri tip......please do one...do sumfun different.....thanks
dang that looks good. Lots of juices!
Man...you smell that? That smells guud!
@seifersf8 You wouldn't trim the fat for a steak that you serve whole, I agree. London Broil/Top Round, however, is served sliced across the grain. You want strips of meat, not strips of fat and meat.
The best!
that's one of my favorite cuts.:)
that makes me hungry huhu.
i love men who can cook specially GRILL!....also who can fry, bake etc...
Tastes like freedom.
I would like to join the pit boys, as I am a BBQ expert myself.
DAM GUUD STUFF....
80's classic music is priceless, he is really making love to that barbq
buddy, just a lil thing i saw i might comment on, i personally never use a meat thermometer while grillin cause when you pull it out, all that juice just wants to pour on out of your meat, but if you insist on using one maybe leave it in for 15 mins while you let the meat rest
old hickory knives are good to work with.
I've been watching you boys' vids for forever and I still wonder when ya'll are gonna open up a restaurant!
Excellent lookin' London Broil. Mmmm!
This got me feeling violently hungry
No worries Sorgutentarer. But still, constantly converting it to C when listening to recipes or anything makes you miss some of the vid!
I tend to go for an approx conversion and if it's F, I minus 32 and then halve the remainder. Or if starts at C, double it then add 32.
Call me lazy... :P
Hungry just watching!
damn that looks good
Mmmm.... beer!
Looks great but the only thing I would do different is allow it to rest a little longer, maybe 15 minutes. It should loose less of it's natural juices.
Anyone else notice the quiznos sub sign in his backyard?
thank you for your great tips! now allow me to recommend a small add on to your steak that rocks.. go in to the store in the seasoning isle and look for a package of Bearnaise sauce. it's a easy to make instant creamy butter sauce to dip your steak into. it's made by the KNOR co .this is a creamy butter sauce usually made by top chefs in 5 star restaurants made to dunk your steak in and i swear to you that once you try it you WILL NEVER WANT TO EAT A STEAK AGAIN WITH OUT IT . hollar back
Just Watching this Video makes me Drool...
nice, i always have that prob. cheers! ^_^
You guys need to open up a restaurant.
Actually is the best marinade then i see, thats look fucking good i want to try it man
PD: What's the music called? is perfect for griling hahaha
Will Guinness work?
At least he didn't cook it well done. All well done meat tastes the same after you cook all the flavor out of it. I don't like my staeks medium rare, but I do like them pink in the middle. Not bloody, pink. I actually picked some up at the store today and plan on grilling them tomorrow.
Where is this house of sausage ? Got find that place, coz I gots my BBQ shoes on, take me to the house of sausage.
Yep, thats true.
fuckin excited to grill these tomorrow, i have some marinating in the fridge right now..FUCKK cant wait.
A little too rare for me, but those grill marks look amazing.
dude looks like jeff the drunk from the howard stern show
That looks like it could melt...Thats Gewd!
My brain likes to mess with my very poor sense of smell. I can actually smell this...and I'm incredibly hungry now.
why dont you add salt?
Sounds like an older Jack Nicholson talking!
open the vent on the bottom
Yes, ur right, Its not a fuckin rocket science, ITS EVEN BETTER! :D
7:19 my mouth is watering
How is this London broil (which is not a cut of meat)?
don't be cute, professor..! You're boring us..
Great method but I have 1 comment. If you use aluminum foil under your steaks, they will have less char marks. They will have marks of course, but they will have much less carcinogens. If you're a smoker, you probably don't care about carcinogens though. Carry on.
I forgot to check the date on this video. He's actually MEASURING the ingredients instead of guesstimating.
oh man, indeed t'was cooked perfectly...
No indirect cooking on this one?
thats it!! I'm fucking grilling some steak for dinner tonight.
Manny oh mon, I'm g'wine to be cookin' me sum o dat..
Me try it before, but not de way you do that voodoo that you do so well.