Now here's what you do with this great concoction of flavor. 4Xs the glaze and use it as a marinade - about 12-18 hours in a freezer bag in the fridge. Then set up the grill for indirect medium heat (I elevate a small cookie rack over the main grill for best results). The tenderloin gets done fairly fast. I use the thermometer and cook until its as done as you want. With some of the marinade reserved, I heat it up and use it as a sauce. Slice thin and serve over a bed of rice. Yummy.

Reviewed On: Dec. 4, 2008

Lbugbee beat me to the punch. London Broil is a preparation and not a specific cut of meat. When I want to broil something (or grill) for the purpose of across the grain slicing, I like flat iron cuts. Real tender and tasty. The marinade was great. Try adding a little corn syrup or honey. You won't be sorry.

Reviewed On: Oct. 25, 2008

This is a great recipe for cabbage lovers -like me. My prep is alittle different. I use the same ingredients but slice rather than shred and I also throw in a big sliced onion and about a cup of beef stock. Into the big frying pan it all goes until tender. Finally I dump the pasta in a well I made in the middle of the cabbage and align pieces of the sausage around the pan like spokes on a wagon wheel for presentation. (I fry the sausage first - sometimes I use Keeebassa) I this p

Reviewed On: Oct. 19, 2008