London Broil Smoked On The Weber Kettle
Вставка
- Опубліковано 22 січ 2025
- In this video I take a Top Round, which is often marketed as London Broil, and smoke it on the Weber Kettle using the Vortex after an overnight marinade. This cut of meat can sometimes be tough, but cooking it indirect with a quick sear near the end results in a tasty, tender hunk of beef.
Making Smoked Salt: • Making Smoked Salt - A...
Interested in Cooking With Ry shirts, mugs, and other assorted merchandise? Find them all here: bit.ly/2DSuMYP
Subscribe To My Channel: bit.ly/CWRsubs
============
Items Used In This Video
All Items In My Amazon Store: www.amazon.com...
Weber Kettle Premium: amzn.to/2GfrBrF
Vortex: amzn.to/2XQkfXM
Bamboo Cutting Board: amzn.to/2qthBna
Instant Read Thermometer: amzn.to/2quT94P
============
Video Equipment I Use
Canon T7i: amzn.to/2u1cgqN
Canon EF-S 18-135mm f/3.5-5.6 IS USM Lens: amzn.to/2s1bQMe
Canon EF-S 10-18mm f/4.5-5.6 IS STM Lens: amzn.to/2t2lBKP
Saramonic Dual Wireless VHF Lavalier Microphone: amzn.to/2sWyeut
Shure VP83 Microphone: amzn.to/2t0ilnG
NEEWER CN-216 216PCS LED Dimmable Light: amzn.to/2tzPW51
============
You can help support Cooking With Ry through PayPal
www.paypal.me/...
Thank you so much for your support!
============
Instagram: / rynedoug
Facebook: / cookingwithryne
============
Amazon Links:
As an Amazon Associate I earn from qualifying purchases.
Other Links:
Other links in this description may be affiliate links which allow me to earn commissions from sales.
============
#grilling #cooking #steak #bbq #barbecue
![Lp. Сердце Вселенной #60 РОЖДЕНИЕ ЛОЛОЛОШКИ [Финал] • Майнкрафт](http://i.ytimg.com/vi/YoR0pAV9FVQ/mqdefault.jpg)
Love making this, people think I have a top dollar piece of beef! Actually, I'm about to put one on the offset OK Joe with lump royal oak, with pecan chunks.... Mmmmmmmmmm thanks Ry!
Holy smokes! I can’t believe how good this came out. Thank you so much for showing me that London broil can be this good!
Followed your instructions 2 the T aaaaand......I was a hero for day..my wife kept saying “I knew I married U for a reason, I just couldn’t recall what it was till I ate dinner!”...my kids loved it as well...I’m an absolute novice but U definitely helped me take my (grill skill) 2 the next level...thanks brother!
So glad to hear that :)
Awesome cook! I have a London broil in the fridge marinating.
I tried this yesterday! I let temp of the meat get away from me, while I was playing with my daughter. Despite being overcooked the flavor of the marinade was really good. Definitely will do this again, just not overcook it! Thanks for sharing this recipe!
3 years later, I am coming back to this, my absolute piece of meat favorite on the grill. I bought Wagyu London Broil on sale from HEB, used the jacard, soaked it for just 30 minutes with Allegro Hickory marinate (yes, that is cheating a little), smoked it over apple and then seared. We served with a side of garlic-coriander-butter-pepper-lime shrimp for an over-the-top carnivore dinner for 3. Words cannot describe. I think we took less than 45 minutes to make this happen.
This is beautifully done, brother (BBQ brother)! Everything from the cook to cutting the finished product was amazing. Great job!!! London Broil is, to be honest, one of the toughest (used to be very cheap, too) pieces of beef there is, and it absolutely has to be cooked to no more than medium rare. For those who don't like to see red/pink in their meat, this is not the cut for you, because if you cook it past medium rare, it becomes unbearably tough and tasteless unless you simmer it for hours in a soup or stew.
Trying to come up with an alternate to firing up my large Dyna Glo offset smoker for just one piece of meat, I came across your video yesterday in preparation of smoking a 3 1/2# london broil that we had marinating overnight (amazing how wife and I used a marinate almost identical to yours!). I noticed your notch in the kettle grill for thermometer leads so I immediately got my cordless grinder out and followed suit. I do not have a vortex but piled the charcoal up on one side of my Weber Kettle. Got the coals going while the meat was tempering closer to room temp. Added meat (with one probe inside of it) added two chunks of wild cherry wood and let it go. Got to ~125 deg. then did the sear like you did. Kettle stayed at 295-300 the entire time and took the meat off at 135 internal. Rested ~10 minutes and sliced, WOW! Wife says it's the best London Broil she has ever had! Thank you for your guidance!
London Broil/Top Round is perfect for Sous Vide and finishing on the Grill! It is my wife's favorite!
Ry, I just got done eating some London Broil that I did on my Weber Go Anywhere grill. I followed your video, even ordered the tenderizer like yours. Can't really do indirect cooking because of grill size, but I have a made for the GA drip tray, It goes under cooking grate over the coals and sorta makes it in direct. Well, to get to the real point of this comment...the London Broil came out great. Looked like yours and was absolutely delicious. Thank you for making this video. Tomorrow I am grilling a pork tender loin using your video, the one using the honey and mustard glaze. I aim sure I will be letting you know how great it turned out. Ron
That’s awesome!
Good stuff Ryne! Definitely a must try on my kettle.
It turned out really good :)
Thanks for the video! Gonna be trying this today.
I must try that! We usually get buy one get one locally, but I always found it tough. This looks awesome.
Ry, thank you. This was awesome. New to kettle grilling and you've helped me immensely. Keep up the good work!
Beautiful color. I like this video. I must try this soon. Thanks for sharing Ry!
You're very welcome :)
Looks great, thanks for awesome video, special thanks for showing degree Celsius. Appreciated.
I tried the recipe and it was delicious. Thank you sir for sharing your knowledge 👍👊
Found your channel awhile back. Really enjoying your videos Ry! Keep it up.
Thank you much!
That looks very awesome. Cheers Ry!
Thank you!
Shout out from Hoodsport Wa. how about a few more vids of my favorite cuts...Tri tip, London Broil, chuck roast...
Every year we go to the NC State Fair and they have a vendor there that has London Broil sandwiches and they are great but expensive. Each year its a dollar more. This looks amazing and the color was spot on.
Interesting. Out here it's a relatively inexpensive cut most of the time, though I have heard that sometimes other cuts besides top round are labeled as 'London Broil' :)
Looks really tasty ... Nice stuff.
Looks amazing. Keep up the good work.
Thank you!
Maaaaan, that looks great! Got my brain working now haha
A working brain is a good thing :)
You did a great job with a difficult cut of meat, Ry. That RWV marinade is intriguing to me. Gonna definitely give it a try. Cheers 🍻
Thank you, Mike! I stole the RWV marinade from my wife. She's been using it for years :)
Rock'n'Roll Ry!
I use Italian dressing for my marinade. Works good
Is there a way to print this? I can’t write fast enough🤗
I cook on a couple weber kettles only and always like to check out your videos. Especially when I grab a london broil outta nowhere I wonder what to do with it!
Yep RY,the jaccard is the bomb!! I jaccard mine n then add the seasoning n jaccard it in ,then I put my marinade n jaccard it again!! I usually have a 3lb broil so it needs it,plus I'm on a kamado ..I sure remember the Weber day's n Miss it too. The simplicity of grilling
Yeah I love that old Kettle :)
I have a top round steak in the freezer! Time for some smokin'! Thanks, Ry!
Go for it!
Written out list of ingredients for the rub is needed please. 👍♥️🙏
What’s up RY! Thanks for the vid
You're very welcome :)
Another great One! Thanks for the company today. I've also had a few probes die during flare ups. They do not like direct fire the plastic melts if hit by flames. Just buy a pack on Amazon there pretty generic.
Yeah I've had them go bad before. I use mine A LOT so it doesn't surprise me that occasionally one takes a dive :)
How long on the grill Weber kettle indirect?
Nice Video Brother! But I have a question. Why not treat the cut the same as brisket? I just bought a real nice 3ish pound one today with almost zero fat. I'm thinking it is kind of like a small brisket less the fat cap. I have grilled these for years and also made Jerkey from them they always turn out about the same good flavor but tuff for my taste. I'm also not crazo about the neddeling and maranade? Anyone have thoughts on this or am I beating a Dead Horse So to speek?
You can certainly cook it way past medium rare, but many people prefer the cut in that medium-ish zone. And you're right about the jerky--this is my go-to cut for that :)
I dont have a temp. probe . How long is the 1st indirect heat time ? Then sear . How long is the 2nd indirect heat time ?
This method has no time equivalent. It's based on temp.
That does have some nice color
That's one of the things I was really pleased with :)
That turned out really well - never would have thought it would be that tender.
I am trying my wings sous videing a beef shoulder at the moment - if that works out i might try this also :)
This cut would be a great candidate for sous vide :)
Why?
What do you serve with the London broil?
I like mashed potatoes 😊
Is this possible to do without the Vortex? What would that look like?
Sure. You could simply do indirect by putting the charcoal on one side of the kettle, or use a briquette basket. The Vortex in this instance is just to contain the charcoal :)
My personal preference on LB is Medium to even medium well. This particular cut is a little chewy when medium rare. I would also cut it much thinner and not only against the grain, but at an angle as well. You cut through more of the connective tissue that way. In my opinion, with this cut, the way you cut it is at least as important as how you cook it. I like the idea of vinegar in the marinade. The acidity will aid in tenderizing the meat.
Wow..... So nice
Thanks!
Since I found your coffee rubbed brisket you have me hooked! This looks great. I was wondering why this is cooked like a steak to a temp of 135 and a brisket is cooked to 200? I know brisket takes a long time to get tender but I am still confused. Thanks so much Joe
London Broil can be tough, so I like to get it to that medium rare and slice thin :)
Awesome RY
Thank you!
Im planning on making a brisket this weekend. Im hoping I can get one, but if not, I was thinking about making 2 of these. How long was the total time? I know it's an older video but hoping you remember. Great as always Ry!
Not sure if I didn't mention it in the video. I generally cook these to a specific temp.
@@CookingWithRy ok thanks. Enjoy your weekend !
That London broil looked absolutely fantastic I like mine a little more rare So if I took it to 120 or 125 would it be as tender as what yours looked
It should still be quite tender :)
My friend you need a Bluetooth digital electric smoker with digital probe badly. It pairs to your phone and you change The heat settings from your phone. It also has alarms and probe temperature so that it will notify you when your meet has reached the optimum level.
I have smokers that do all that. Sometimes I just like the kettle.
I just smoked to 125 then seared then grilled briefly. I used a similar tenderizer after I seasoned it with corse salt, pepper, and garlic salt. Then put it right on the grill. Pulled it off at 130 . Came out fork tender thin sliced. Perfectly medium after a half hour rest. 135 would have been over cooked
Great video! I've done these on the gas grill many times, and always been disappointed. And said I'd never do another. But I now smoke everything. How does it compare between the two in your opinion?
Much, much, MUCH better smoked. More time involved, but worth it :)
I love experimenting with cheaper cuts like that👍
Same here :)
Ry, where did you find a replacement food probe for your Thermopro? I looked on Amazon, and couldn't find just the probe. Much appreciated. Great video as always 😀
Thanks! I have several, but these are some backups I've used: www.amazon.com/gp/product/B078561GNT/ You have to make sure your model is listed :)
@@CookingWithRy Thanks Ry. I was able to find one right after I sent you that message. I have the same Thermopro model that you do. I bought it from your Amazon store 😁
Awesome video, gotta try this. But tell me, where did the vortex come from or does it come with the Weber Kettle?
I purchased it. There's a link to it in the video description :)
That's my choice for making beef jerky. I'm going to have to try that. HMM, smoked beef jerky or smoked medium rare? That is the question. Thanks for sharing!
Yeah I use the same cut for beef jerky most of the time :)
Fast question Ry do you prefer a reverse sear over the traditional sear for all types of meat
Generally, yes, for whole cuts. Ground meats and most steaks I still prefer a quick sear at the beginning. But I do so much indirect cooking that the reverse sear is almost always my go to for finishing :)
@@CookingWithRy Thanks Ry
You had me at *”London Broil is NOT a cut of meat!”*
wow nice recipe done you pl
do you think you are eating to live or living to eat?
I need more caffeine to process that.
Cooking With Ry what’s the answer. 10 hours is enough to get caffeinated
Great video RY! London broil is really good when done right and you did just that! My question is do you like the vortex or the sns better? Or do they have there own uses for different types of cooks? Thanks! Cheer's
They each have unique pluses. Vortex for super high heat, which is great when doing chicken pieces especially, and the SnS for those longer cooks where you want 7 hours at 250 without having to add any charcoal.
Looks great! There is very few videos covering smoking London Broil. Do you feel an coffee rub would work well with one?
I've never used that on this cut, but I've used it on Tri Tip and Pork Butt. I think a light mix of it would be nice :)
Looks like a good ol' Rump Steak to me.
Similar cut, I believe.
I'm doing this tonight I'll send you a picture
Guru
You lost a lot of seasoning there...
It happens.
not cooked enough.
You can cook it more. Amazing how that works. LOL.
Cooked perfect for my liking!
Hmm, I dont need probes
Then don't use probes :)