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Today we're grilling up a big Texan steak at the pit and it's real easy to do .
All right , what we have here is a piece of London broil .
Uh , it's also known as a top round , right ?
It's a gorgeous piece of meat , but it is tough .
So , one of the ways to tenderize it is use a meat tenderizer .
One with a lot of forks and needles at the end , you know about that .
And that breaks down the fiber and another way to do it is to marinate it and that's what we're gonna do as well today .
All right .
So for this recipe , you're gonna need some beef broth .
So , pour that in your plastic marinating bag or whatever you're using for marinating right now .
Here we have some olive oil .
Just a little bit of olive oil .
We've got uh some soy sauce .
Oh , man , this will help tenderize it .
We've got some Worcestershire sauce .
We've got some of our SPG .
All right .
A little salt , pepper garlic .
And here we've got some lemon juice right now .
Of course , the citrus acid in the lemon juice will help tenderize it .
Now we're gonna put this in the refrigerator for two days , really help tenderize it .
You've got the time right ?
Do it on a Thursday for a Saturday grill .
So now after a couple of days , this is what it looks like .
Maybe not so appetizing but tender and moist when this big Texan steak is done .
Now for the grill , we're gonna add a little coating of olive oil , right ?
Both sides .
Simple enough .
This is gonna be good .
So now it's called the big Texan .
It's because we're using our big Texan rub and if you don't have any big Texan rub , we'll use your favorite rub .
You're getting the idea and the technique here .
So we're gonna use our Big Texan and many of you are familiar with that and we're going to coat it fairly heavily .
Bold sides in a way .
This is another layer of flavor .
So we've got all kinds of flavor on the inside and we're packing it on the outside and what a combination you'll end up with .
So now to the grill , we go , we're gonna cook it at about 275 F .
Not much more than that .
We're gonna do a low and slow as uh , as far as steaks go .
And uh , it won't take , but maybe an hour more or less .
And during that point , uh , just move that steak around to get some even cooking .
Just simple enough .
Take your time .
No , high heat required which some London broil techniques call for , but not in this case , were fully marinated and this is what you get .
Are you kidding me ?
Oh , Martha , Martha , we're gonna be eating good tonight .
Now , here we've got some , uh , butcher paper .
And we're just going to wrap it in there for a little bit .
Let it set .
We've got an internal temperature of about 100 and 25 to 100 and 30 F .
Yeah , just wait 2030 minutes , right ?
I can't wait anymore .
Take a look at this .
See the moisture sweat out of there .
Oh man , I am telling you , you will never have a better piece of top round and some will say never better piece of steak too , right ?
Uh So I know you're asking .
So we're gonna um got into this a little bit .
Oh This is what it's all about .
So be sure and go out and get yourself some top round .
Make it real tender by following this technique .
Hit it with a metal meat tenderizer and then marinate it for a couple of days well worth the effort .
Like I said , as you can see here .
Oh Lord , have mercy .
So uh to get the exact ingredients , of course , head on over to our website and while you're there , sign up a barbecue Pit boys chapter for yourself .
We'd be proud to have you ?
Oh , man , you kidding .
Take a look .
Oh , this is what it's all about , right ?
So , remember this the next time you need a good recipe for your pet .
Check out barbecue pit boys dot com .