[azkitch]

I posted some grocery prices for this week, sales starting 8-5-09. I was thinking about London Broil and a cross rib roast. I was thinking about smoking the roast, but my grocery alert produced these posts by some of our fine members...

London Broil are too lean to slow cook. You are better off grilling them medium-rare and slicing thin diagonally. Better yet, cube 'em and stew 'em in a crockpot with a bottle of beer and a mess of fire-roasted Hatch green chiles that are currently fresh n' cheap. 

If you think the LB is tough, wait until you smoke the Cross Rib Roast. 
I love the fact that Hatch are back, the LB in beer and chilies, sounds interesting.

I've never had luck w/London Broil, but I may just try that again. I'm thinking of putting the cross rib in my XL dutch oven that I can't use anywhere--too big for my stove, between the legs and the lid--my crappy stove is an ancient late 60s vintage with an overhanging oven. But at least it works like crap!--Back to the oversized DO--I tried to fit it into my gas grill--years ago before I quit using it. I don't think I've checked my Weber. I bet I can do the charcoal thing in the Weber, and braise that sucker for a while. What say you, you cooks? I suppose I could consult the 4 BBQ cookbooks I have from the library, too. I haven't found anything in Smoke & Spice, but I've got a Texas Q book around here somewhere. Beef heavy, if you can imagine!
Thanks in advance folks!

[RudedoggAZ]

Thanks for the advice!!! Are there any roasts, or other cuts you have had success with other than brisket?

[olivesmoker]

Tri Tip  or Sirloin roasts do good.

[RudedoggAZ]

Tri Tip roast sounds good! Not very expensive also... Might have to give that a shot this weekend.

[KidCurry]

We do smoked chuck all the time...my wife love pulled beef.

London is with out a doubt a grill/DO/crock pot type of meat.  Take care to cut across the grain.

[RudedoggAZ]

We do smoked chuck all the time...my wife love pulled beef.

London is with out a doubt a grill/DO/crock pot type of meat.  Take care to cut across the grain.

You mean just a Chuck Roast? That's what I use as a pot roast cause it has some fat in it so I would imagine it would be great on the smoker cause the best way that I've found to cook this type of roast is in the Crock Pot (slow and low) Sounds Good!

[jobobs]

It is hard to distinguish what these grocers are calling London Broil. Back in the day when the butchers cut meat instead of just wrapping it they used sirloin of beef as London Broil. Back in the Midwest the were known as beef triangles. Out here in the wild west we grown accustom to calling this cut Tri-Tip. London Broil traditionally was grilled or broiled to a medium rare and served with a Burgandy wine & mushroom sauce. Having said all that and waisted your time I stay away from beef that is marked London Broil unless it resembles the triangle tip portion of the top sirloin. Tri tip does do well as a quick smoke at temperatures of 275 and above. I prefer to cook mine at 350 with the fat cap on for around 45 minutes or until the internal temp reaches 130 degrees. If you want to get a little Asian on it you can marinate it overnight in a mixture of oyster sauce sherry wine ginger, garlic and green onions. This was how I prepared beef striploin for my wedding 19 years ago and friends still comment on how moist and tender it was. (just like the bride) LOL
Thanks for letting me pontificate for a while.
Peace

[RudedoggAZ]

Wow! that Oyster sauce marinade sounds GREAT! Thanks for the info... Funny too What does "Fat Cap" mean? I'm still pretty new with Smokin and don't know all the terms.

[Mike (AZBarbeque)]

Great info all, I cook London Broils all the time, but in the oven and they always turn out great.  I Marinate them first, then put some spices on them and Broil them up.

Awesome meal... 

[smitty250]

Wow! that Oyster sauce marinade sounds GREAT! Thanks for the info... Funny too What does "Fat Cap" mean? I'm still pretty new with Smokin and don't know all the terms.

Chris - the fat cap is the layer of fat on top of the meat. Usually you want at least 1/4 inch fat cap on top so as it cooks it renders/flavors the meat.

[RudedoggAZ]

Had a feeling but thought I should ask... Thanks!!!

[jobobs]

It's all about the fat man. When I maranate LB I lower my smoke temp to 250 to 275 degrees. I see tri tip at Costco sometime but they ussually sell them peeled meaning they removed the fat cap Bad Costco Bad

[toys4dlr]

The Tri that costco have removed the fat Cap, but they are Choice and typically have a good amount of marbling.  I spent some great years in Central Cali (in SLO) and  love Tri tip Santa Maria style, which is a dry rub and grilled over red oak.  Yummy

[PAT YOUNG]

TREAT london broil like any other steak- grill it or as MIKE say's broil it! no low and slow!

[toys4dlr]

The only Low and slow for LB is when you use it to make Jerky.  It can make good Jerky.