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BBQ London Broil

This is a recipe from Richard's Dad.  He was one of the greatest BBQ'ers.  Richard learned all about barbecuing at a young age from his Dad, Wally.  Wally loved to cook London Broil over a charcoal grill on the patio.  Most people ruin beef on the grill because they can't help flipping it too much.  Wally knew the secret to tender beef.  Time it properly and only flip it once. This simple recipe and cooking style results in a consistently tender terrific London broil. 

  • London Broil about 1 1/2 " thick
  • Garlic powder to taste
  • Fresh ground pepper to taste
  • Kosher Salt
  • Charcoal and barbecue grill


Right after you light the charcoal take the London Broil out of the refrigerator and add the seasonings to both sides.  My Dad did not use Garlic powder but used Kosher Salt.  He said Kosher Salt sealed in the juices.  We just use fresh Pepper and Garlic powder.

Let the seasoned London Broil sit out at room temperature until you are ready to cook.  When all the coals are white (about 20 minutes) it is time to cook.  To see if your grill is hot enough put your hand near the grill.   If you must remove your hand because of the heat at a slow count of 4 then it is hot enough. 

The trick to cooking a tender London Broil is to only flip it only once and cut the meat against the grain on a angle.  Place the meat on the grill and leave it alone for 10 minutes.  Use BBQ prongs instead of a BBQ fork not to let juices out. Then flip it and let it cook for another 11 minutes.  Adjust the cooking time for temperature of grill and/or thickness of meat.

When finished cooking take it off the grill and let it sit for about 5 minutes so the juices don't run out.  Cut meat against the grain on a slight angle about a 1/4 of an inch thick.  Serve immediately.  Enjoy!

PS: This recipe works great for T Bone and Rib Eye steaks too.   Only cook about 7 minutes on one side then 8 on the other.

Note: The London Broil is also great using the Colorado Barbecue Marinade.  Do the same as above but marinate it first.

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