The Art of London Broil

I've always considered the London Broil to be a large piece of steak the is sliced thin and (unfortunately) served cold to my massive Italian family. I've never had a problem with it since I am a massive fan of beef products, and now I've been helping my grandfather with the steak since we make it often because we have such a large group of people and they're easy to make. Now I'm figuring out the internal temperature the London Broil should be and that there are different kinds of London Broils such as turkey (yes, turkey) and pork. I'd assume that you can get something like ostrich as well, but I'm not messing with that. Now I'll talk a little about what I've learned this summer.

BEEF: The internal temperature for the perfect beef London Broil is 130 degrees. When you're making a beef London Broil on the grill, you really don't need to do much to it to give it flavor, you can just throw it on the grill until the internal temperature makes the cut-off and then take it off. You can salt it and pepper it if you like, but generally, the beef has enough flavor to stand on its own.

TURKEY: I just recently learned about the turkey London Broil as well as the pork. It's a big enough bird to make a large steak out of. However, since it's poultry, it needs to be treated completely different from the beef. The internal temperature should be 170 degrees and it's turkey so it needs flavor. What I have done is have it marinade in an orange-teryaki glaze for about four days before I grill it. While on the grill, you can brush it for the extra marinade over it for extra flavor.

PORK: Pork cannot be raw, that would taste awful and be bad for you. The internal temperature of that pork should be 160 degrees for it to be cooked perfectly. The problem with pork is that you can't under-cook it or over-cook it just a bit because it will get tough and dry. Treat the pork like Southern BBQ when you are going to grill it. Use a dry rub for the before it hits the heat and then slather it with your BBQ sauce on the grill but make sure the temperature is right or else it's inedible.

I hope you've enjoyed my wisdom on the "Art of London Broil" and maybe will apply it to you're grilling lifestyle. I'd go out of my way to get this food and cook it on my own even if no one else is interested. Like last week, I fought with my cousin for the last small piece of turkey and it almost ended up with us both having forks in our arms... You get my point; if you do it right eating it can become a "Things I do for Food" moment.