Rub recipe from The Naked Whiz’s Ceramic Charcoal Cooker Page and the cooking recipe from BGE Steve
This might have been the best London Broil I’ve ever had. It’s actually the result of two different recipes because I couldn’t find a rub that I like with a cook that I liked and vice-versa. These would be great as a sandwich, or slice the leftovers into chunks and add them to a salad.
Indredients
- ½ C turbinado sugar
- ⅓ C kosher salt
- 1 Tbsp paprika
- 1 Tbsp onion powder
- 1 Tbsp freshly ground black pepper
- 1 Tbsp garlic powder
- 1 Tbsp ground cumin
- 1 Tbsp chile powder
- 1 Tbsp celery salt
- 1 Ancho chile, ground to powder
- 1 Top-Round London Broil (2-3 pounds)
- Olive Oil
Instructions:
Make your rub the day before your cook by mixing all the ingredients but the olive oil and London Broil.
Rub the rub into the London Broil on both sides then lightly coat both sides with olive oil.
Let marinate in the refrigerator for at least 24 hours.
Get the Egg up to 600-700° degrees using direct heat.
Take meat out of the refrigerator and allow the meat to get up to room temperature.
Place the London Broil on the center of the Egg, and grill for 4-5 minutes per side for medium rare, with an internal temp of 130-135
Don’t forget to burp the EGG! Unless you don’t like your eyebrows.😉
Take the meat off the Egg and place on a plate or in a pan and cover with aluminum foil.
Allow to rest for 10-15 minutes before.
