Captain Morgan
Chef Extraordinaire
WRB. and the best sirloin I ever ate.
Kloset BBQR said:[quote="Larry Wolfe"tgj6a6m]Indirect at 250*-275* until you get 100* internal temp. Remove from the grill and crank the heat as hot as you can get it then finish grilling direct until you're 5* away from your target temp and let rest 15 minutes, then slice.
Cappy this is the way I did the London Broils at SOTB, if you liked them then that's the way I did them. This method will give you a nice consistent doneness throughout the cut while remaining very juicy.
Mood rub. :roll:Larry Wolfe said:I use either, depends on the mood I'm in at the time.
Kloset BBQR said:LOL! Funny, I can imagine Elmer Fudd singing I'm in the mood for Rub!
Kloset BBQR said:Thanks, I'll try it on mine as well. I'm doing Larry's method. Cooking indirect til 100, then grilling direct until 125. Internal temps almost at 100, onion rings are battered. Tomotoes are marinated in a balsamic vinegar olive oil, oregano, green onion marinade and getting ready to put the garlic bread on. Indians game just starting. Life is good!
Finney said:Kloset BBQR said:Thanks, I'll try it on mine as well. I'm doing Larry's method. Cooking indirect til 100, then grilling direct until 125. Internal temps almost at 100, onion rings are battered. Tomotoes are marinated in a balsamic vinegar olive oil, oregano, green onion marinade and getting ready to put the garlic bread on. Indians game just starting. Life is good!
It was bad enough when Cappy got all the credit.... Now Larry?!?!?!?!
Curses!!! :x
Why do I even bother? :?