London Broil with Bacon Gravy

Nothing says huge beef flavor like a good London broil. On sale this week and Patti picked up a big thick one. A lot of folks have trouble with this cut and it comes out tough. But it is a simple cut to grill. Simply put: it needs to be grilled, “Hot and Fast”. We made bacon gravy to top it and Patti did some scalloped potatoes that she topped with cheese that would knock your socks off.

As a special treat we used some of Lumberjacks new “Lumber Jill” Italian Blend garlic wood pellets adding a nice smoky garlic flavor to our cook. Very nice, you have got to try these.

London Broil with Bacon Gravy
A Pellet Grill Recipe

Prep Time: 5 minutes
Cook Time: smoke 30 minutes, Grill 15 minutes @ 350 degrees (174c)
Grill: Louisiana Wood Fire Pellet Grill/Smoker
Pellets: Lumberjacks new “Lumber Jill” Italian Blend garlic

Ingredients: London Broil with Bacon Gravy

• 1 London broil
• Dried crushed garlic
• Coarse ground black pepper
• Chef Of The Future Southwestern Rub and seasoning

Ingredients: Gravy

• 6 slices of pepper bacon
• Wondra or flour
• Milk
• 1 Tbsp. dried crushed garlic

London Broil with Bacon Gravy
A Pellet Grill Recipe

Grill Grates on The Louisiana Wood Pellet Grill

Directions: London Broil with Bacon Gravy

Apply your seasoning and rub them into the meat. Let meat come to room temperature before putting it on the grill. Then, put it on the Louisiana to smoke for 30 minutes at 180 degrees (84c) before grilling at 350 degrees (174c).
Cut Bacon into Small Pieces and Brown, Patti uses a clean scissors just for cutting bacon.

Brown Bacon in a Lodge Cast Iron Skillet

London Broil with Bacon Gravy
A Pellet Grill Recipe

Crumbled Bacon

Directions: Bacon Gravy

If you want crumbled bacon in the end Patti showed me a kitchen tip of hers. Cut the bacon into small pieces with kitchen shears before cooking. Too Easy…

Brown the bacon and remove from your skillet. Sprinkle the Wondra (flour) into the hot bacon drippings and make your roux. Add milk to thin it to the consistency you want, crumbled bacon and garlic. Serve hot.

Stir In Your Bacon and Garlic

London Broil with Bacon Gravy
A Pellet Grill Recipe

Cooking Directions: Louisiana Wood Pellet Grill

To prepare the grill for cooking, check your pellet supply – top off or change flavors as needed. Scrape grill grates off. Set the temperature to 450 degrees and press the “Start” button. Give the grill about 15 minutes to reach temperature and the grates to burn clean.

Note: You can set the start temperature anywhere you want. I do 450 (230c) for a quick cleaning burn.

I like to smoke everything for at least 30 minutes with an hour being even better. After all the Louisiana pellet grill is a awesome smoker so use it for all the wood smoke flavor it will add to your food.

So after the grill comes up to temp and burns clean turn it back down to low. This will be around 180 to 200 degrees (84 to 95c). Place everything directly onto the grill and just let it hang out in the smoke and get happy for 30 minutes or so. This is referred to as “Smoking” or “Hot Smoking”, the temperature is 180 degrees (84c). 30 minutes of smoking is not enough to have any cooking effect on your meat but it is enough to open the pores so that the meat can pick up all the flavor of the smoke.

After 30 minutes, turn the (Temperature Control) up to 350 degrees (174c) and pull the meat off the grill.  When the grill comes up to temperature put your meat back onto the grill. I did this for 7 1/2 minutes per side. Perfect.

When the meat reaches an internal temp around 130 – 140 (55c) pull it off, cover it and let it rest for 10 minutes before serving. This will be medium rare. Keep in mind that the meat will continue cooking for another 10 degrees after you pull it off the grill. So for medium pull it at 140 (60c) and overdone 160 (72c). I use a Maverick ProTemp Instant Read Thermometer for checking meat temps.

London Broil with Bacon Gravy
A Pellet Grill Recipe

Note: I get a lot of questions about the kind of pellets you can use with a recipe. Keep in mind that a recipe is just an outline. Some you need to follow closely like when you are making bread, but most you can do anything you can dream, our favorite way to cook. Feel free to mix and match the pellets until you find a combination you really like. Also you are only smoking at temps less than 250 degrees (122c), anything higher is cooking and there will not be much if any smoke so it does not matter what kind of pellet you are using.

The Scalloped Potatoes

London Broil with Bacon Gravy
A Pellet Grill Recipe

Lookin Good

About our Recipes

Patti and I have set one night a week just for us. It’s our date night. We usually put something special on our Louisiana Wood Fire Grill/Smoke. We always eat outside on our patio where it is very comfortable with a rainforest theme. Wood burning stove, little lights, candles, lanterns and surround sound. We enjoy a little wine, or strawberry margaritas using frozen strawberries for ice, good food, music and sometimes a dance or two…

We do our recipes on our patio where we have a lineup of grills, including Memphis Elite Wood Fire Pellet Grill/Smoker, Royall, Traeger, Char Griller side box smoker, Charmglow, Char-Broil, The Big Easy, Brinkman and Weber. I call it our “Wall of Grill”. Our grilling styles are healthy and low fat and will fit pellet heads, gas, natural wood and even charcoal purists. Almost any of our recipes can be done on any kind of good BBQ.

London Broil with Bacon Gravy
A Pellet Grill Recipe

Ready

Let’s Eat

About Our Recipes

We do our recipes on our patio where we have a lineup of grills, including Louisiana, Green Mountain, Memphis, Royall, Traeger pellet grills, Char Griller side box smoker, Saber, Charmglow, Char-Broil, The Big Easy, Pacific Living Outdoor Oven, Lodge Sportsman’s, Brinkman and Weber. I call it our “Wall of Grill”. Our grilling styles are healthy and low fat and will fit pelletheads, gas, natural wood and even charcoal purists. Almost any of our recipes can be done on any kind of good BBQ.

The important thing to keep in mind is TIME & TEMPERATURE. You can even do some of them in the oven or crock pot, but, then you lose all the flavors you get from cooking outdoors. But sometimes it does rain.

Remember that a recipe is simply an outline; it is not written in stone. Don’t be afraid to make changes to suit your taste. Take it and run with it….

Live your Passion,
Ken & Patti

http://datenightdoins.com
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Our Thanks To:

Maverick Industries, Inc.
1-800-526-0954
help@maverickhousewares.com
http://www.maverickhousewares.com/  

F.Dick Professional Knives and Tools.
888-921-9378
thfinch@125west.com
http://www.125west.com/c-135-fdick.aspx

PelletCan
A storage container & dispenser for wood pellets
sales@pelletcan.com
http://www.pelletcan.com 

Lodge Cast Iron
www.lodgemfg.com

Lumberjack Wood Pellets
Jerry Brown
715-866-8535
www.lumberjackpelletsonline.com

Grill Grates
http://www.grillgrate.com/

Louisiana Wood Pellet Grills
877 303 3134
http://www.louisiana-grills.com/

Chef Of The Future Brand Seasoning
https://www.chef-ofthefuture.com/
973 780 5895
info@chef-ofthefuture.com