Wednesday, August 5, 2015

London Broil


 That cheap, tough, not fatty, dry cut of beef that no one in my house likes, but i fixed that

a three step process

1)  Dry rub ratio:
·      dry ginger - 1
·      garlic - 1/4
·      salt - 1
·      black pepper - 1
·      hot pepper - 1/4

2) injection - I ingredient Worcestershire sauce
        (i would have added bacon fat, but did not have any on
        hand, but that lead to step 3)

3) wrap in bacon

I left this in the fridge for 6 hours then grilled it at 275 F with the cover closed to prevent flare-up, flipping once after 10 minutes, cooking for another 10 minutes

Sliced thin after resting and it was awesome!