**Cherry Lump - Cast Iron - High Heat Grilling**

[swamprb]

OK, first the lump.  I usually only pull this out for the unicorn meats. This is the shit, I mean, handmade "Artisinal Lump". Naked Whiz loves it, and I got a deal on Apple, Maple and Cherry.  Tonight its Cherry.

http://www.nakedwhiz.com/lumpdatabase/lumpbag100.htm



The cooker - Little Red "G-Spot"









The grates are corner cut Char-Griller Cast Iron to fit the 18" Cajun Bandito & LBGE, and we get them screamin' hot!





Now for the meat. Nothing fancy, 1.97lb. Top Round London Broil. Cross Hatch cuts on both sides, and soaked overnight in Allegro Soy & Lime marinade, dusted lightly with Jamaica Me Crazy salt.











We sliced this thin on the bias against the grain. All I can say is -

Maillard Reaction!!

[WNC]

Looks great! I haven't had London Broil in a long time, might have to make one soon.

[austin87]

London broil is a thick cut piece of top round right? Did you cook that to 130-135 or so?

[Idahawk]

I've used the Real Montana Lump for years , it's likely the best charcoal there is , you can't get the fruit wood lump very often so your lucky to get that cherry .


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