Thursday, May 8, 2014

Garlic Peppercorn London Broil - 52 Beef recipes and BBQ Tutorials

Here's my Easter Dinner.  Big pile of a delicious warm potato/green Bean Salad bed under an INCREDIBLE grilled Top Round roast.  I'll do the salad post recipe tomorrow.  Today it's all about this delicious meat!

LOTS of garlic.  I took 10 pieces of garlic and sliced them into thin thirds.  That's thirty pieces of garlic! I embedded these into the roast.  Just take a knife that is about the same size as the garlic pieces.  Poke deep enough so that the entire garlic piece will sit inside the meat.  If you are not a fan of garlic, these are large enough to pick out as you cut the finished slices.  BUT, the garlic roasted along with the meat juices makes for an incredible taste.

Next I coated the roast with a layer of Dijon Mustard.  The wet helps to keep the roast moist and most important, it gives the rub something to hold onto.  While it cooks it makes a simply delicious bark.  I made a simple rub of about equal parts...

Dried Garlic Flakes
Garlic Powder
Onion Powder
Slightly crushed Peppercorns
Sea Salt
Black and White Pepper

Mix this all together and then rub the meat.  NOTE: This is a rub, not a sprinkle.  Bub this into the mustard,  Pay particular attention to the holes that the you made with the garlic.  This forms a bark, which helps to hold in all the juices that might have leaked out during the slow roasting grilling.

Allow the meat to rest and come to close to room temperature before you begin cooking.  About an hour.  This also helps to allow the spices and especially the salt to help absorb all of those flavors of the rub and mustard to absorb into the top layer of the meat.

I cooked this on my grill, indirect heat, low and slow ( Almost like smoking on a grill, Coals or burners on each side of the meat turned to low.  Burners or coals directly under the meat off (or clear of coals).  The internal temperature close to the meat was about 280 degrees.

I used an internal temperature prob (Don't cook without one).  Cooked the meat (no need to turn, as you are using your grill like an oven with no direct heat applied to the bottom of the meat) until I got a medium rare temperature of 135 degrees.  It took about 30-40 minutes.  I then wrapped the meat in aluminum foil and let it rest for 30 minutes.  the temperature actually evened out at 140 during the wrap rest.  this allows the juices to absorb into the meat and have an even temperature throughout the slices.

Slice thin, at angles against the grain...

I am lucky enough to see several hundred food blogger posts in a day.  Somethings look stunningly beautiful.  For me, this was delicious and I was able to capture the right look where I practically can taste this from the photo.

Here is my food porn...

Good friends came to join us...
Warm enough to enjoy a meal outside on our patio!

Grab a beer and enjoy!

Happy Easter


So,  I am pleased to list this as one of my Growing list of  "52 Grilling Time Secret Extras" or "52 Ways to Cook BBQ and Grilling Recipes"!!!

Well over 52 recipes actually as I just can't stop... Over 100 in one grilling season (I love to grill!). But not just leat... Drinks, Condiments (LOTS of different BBQ sauces), Drinks, Desserts... even specialty items like GRILLED Pizza, and fun shaped Watermelons.  Easy and these ideas will make you the MASTER of your Backyard Domain!


Come and find me on Pinterest... Any of my "52 Ways to cook" Boards are worth following.  If you like this post, please take a second and "Pin" this to your own boards... Better yet, if you are part of a foodie group board please take a second and add this post to your group pins... best way to show your Love!

And BTW, if you are not yet part of a group board, drop me an email at and request to be added to my group board... FAVORITE FOOD BLOGGERS! (be sure to include your pinterest ID when you write)  Once you are added, any pins you add will be seen by 10s of THOUSANDS of followers of the board (and growing daily).

Rules, only 2... 
  1. In order to join you need to start following the group board as well as at least one of my boards.
  2. And you must ONLY pin original sources, posts from food related bloggers only.  If you are a blogger, this is a great way to have thousands of potential readers see your work,  If you are a fan of bloggers, a great way to share your favorites...
    Come and be a part of ... FAVORITE FOOD BLOGGERS! on Pinterest

No comments:

Post a Comment