Taming the London Broil: A Traeger Adventure for the Weekend Warrior
Ah, the London Broil. A cut of meat shrouded in mystery, often ending up drier than a comedian's flop sweat. But fear not, grill masters and mistresses! Today, we're taking this underdog and turning it into a smoky masterpiece using the magic of your trusty Traeger.
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| How To Smoke A London Broil On A Traeger |
Step 1: The Tenderizing Transformation (Because Nobody Likes a Chewy Monologue)
First things first, we gotta address the London Broil's natural tendency towards chewiness. It's like a stiff upper lip on a piece of beef. Here's your weapon of choice: a marinade.
Pick your poison (marinade, that is): Go classic Italian with olive oil, balsamic vinegar, and herbs. Channel your inner cowboy with a Worcestershire sauce and soy sauce base. Or, unleash your creativity with a citrusy Asian-inspired marinade. The possibilities are endless, just like your sense of humor (hopefully).
Pro Tip: Don't skimp on the marinade time! Give that London Broil a good soak for at least 4 hours, or overnight for maximum tenderness and flavor infusion.
Step 2: Traeger Time! Let the Smoke Do the Work
Now that your London Broil is marinating like a champion stand-up comedian prepping for their big break, it's Traeger Time!
QuickTip: Look for lists — they simplify complex points.
Setting the Stage (Temperature, that is): Traegers are low and slow masters, so crank it up to 180°F. Let it preheat for 15 minutes, lid closed, because nobody likes a cold welcome.
Introducing the Star of the Show: Pat your London Broil dry with paper towels. You don't want a steam bath, you want smoky goodness. Place it directly on the grill grates and close the lid. Let the Traeger work its magic for 60 minutes.
Bonus Round: Smoke Show with a Sear! For a delightful crust, crank the Traeger up to 450°F in the last 10 minutes of cooking. This will give you that beautiful caramelized sear while keeping the inside juicy.
Step 3: The Grand Finale - Rest, Slice, and Devour!
Patience is a Virtue (Especially When It Comes to Meat): This isn't a sprint, it's a marathon (of flavor). Once your London Broil reaches your desired internal temperature (130°F for medium-rare), take it off the Traeger and let it rest for 10 minutes. This allows the juices to redistribute, ensuring a tender and delicious bite.
QuickTip: Revisit posts more than once.
Slice it Thin, Slice it Right: Use a sharp knife to thinly slice your London Broil against the grain. This will further enhance the tenderness and make those bites melt in your mouth.
The Moment of Truth: Now comes the best part - digging in! Serve your smoky London Broil with your favorite sides and prepare to be showered with compliments (or at least relieved sighs of "thank goodness it's not dry!").
FAQ - Smoke Your Way to Success!
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How to Know When My London Broil is Done?
Tip: Read mindfully — avoid distractions.
Use a meat thermometer! Internal temperature is your best friend. Aim for 130°F for medium-rare, 140°F for medium, and so on.
How Long Should I Marinate My London Broil?
A minimum of 4 hours, but overnight is ideal for maximum flavor and tenderness.
Can I Use a Pre-Marinated London Broil?
Tip: Reading carefully reduces re-reading.
Sure, but marinating your own allows for customization and extra flavor punch.
Help! My London Broil Looks Dry!
Did you marinate it long enough? Did you let it rest after cooking? These are the two most common culprits.
What Kind of Wood Should I Use for Smoking?
For London Broil, fruit woods like apple or cherry work well. Experiment and find your favorite!
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