CATEGORY |
CUISINE |
TAG |
YIELD |
Meats |
|
Bbq, Meats |
4 |
Servings |
INGREDIENTS
1 |
tb |
Lemon pepper |
1 |
tb |
Garlic powder |
1/2 |
ts |
Pepper, black, fresh ground |
1/4 |
ts |
Cayenne pepper or to taste |
1/4 |
ts |
Paprika |
3 |
lb |
London broil, 2" thick |
INSTRUCTIONS
Combine spices in a shallow pan large enough to hold London Broil.
Coat entire broil with rub mixture and cover pan with plastic wrap.
Set aside at room temperture for approximately 2-3 hours or
refrigerate overnight. Meat will look wet. Pat dry but don't remove
rub. Pre-heat gas grill on HIGH for 10 minutes. Reduce heat to MEDIUM
and place meat on center of grill. Close cover and grill for 10-15
minutes; turn meat over and grill for an additional 10-15 minutes for
medium-rare. Use tongs. Don't pierce meat with fork, so as to retain
jucies. For conventional charcoal grilling, start coals and let burn
down to a light grey. Place rack approximately 6 inches from coals.
Proceed as above.
Source: Grant Ames w/ thanks to Kathy Pitts Formatted for Meal-Master:
Grant Ames 04/05/95 Posted: Grant Ames
Posted to FIDO Cooking echo by Kathy Pitts from Dec 1, 1994 - Jul 31, 1995.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/kpitts.zip
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