First, let’s be clear. Grilling is not the same as BBQ. I live in BBQ Country (North Carolina), and I have been corrected many times when speaking with locals.

With grilling, you use a direct flame, cooking quickly. When you BBQ, you use an indirect or low flame, cooking very slowly. And of course, there are different types of grills. The two most common are charcoal and gas grills. I use gas, but I’ll look for recipes for both methods. For a pig roast, an open flame or pit is the way to go, but I’ll stick with grilling or BBQ recipes for now.

Oh, and enjoy!

So how do you grill the Almost Perfect London Broil? First, you buy the London Broil. The meat should be about 1-2 inch thick, and all external fat trimmed. The preparation consists of making the meat tender by marinating, before cooking it on a grill. I use Mojo, but you can use whatever you want to. The meat should marinade refrigerated at least for 6-8 hours. I usually throw a few garlic cloves in with the marinade too.

For grilling London broil you have two choices; you can either use a gas grill or a charcoal grill. Heating your grill is necessary to ensure the inside steak is cooked without the outside meat burning. In case of gas grill, heat at high and then lower flame to medium for cooking. If you’re using a charcoal grill, let the coal burn till they are white. To get a smoky flavor, you can use small pieces of wood that have been soaked in water.

Place the meat on the grill. Cook the meat for 5-10 minutes on each side. While broiling the meat, remember to turn it over many times, so that it does not burn and is cooked as desired. Since the steak is lean (without fat), don’t overcook it as it can become tough and chewy. To reduce flare-up while cooking London broil, pick it with the help of tongs, and allow the excess marinade to drip into a pan, before placing it back on the grid. To check if the meat is tender use a fork or knife. If you have a meat thermometer, check whether the internal temperature has reached 145 degrees F. To get the perfectly cooked London broil, pull the meat off the grill when not completely done, as it will continue to cook for a short while till it begins to cool. Setting aside the steak before it is cut across the grain, will also ensure it absorbs its own juices. I like to slice the steak and then put it back on the grill, which has been turned off. I slice it about 75% through to keep the juices from dripping out. Once the meat rests for 10 minutes, it’s ready to be served.