It's chili season in the north east. Made my first of the fall. Smoked London broil, fresh chorizo sausage, poblano peppers and jalapeno. Finished with the pot on the Recteq at 205 for 4 hours. Stirring every 30 minutes or so.
The London broil doesn't have a ton of flavor so I tried something new. I sprayed it every 40 min or so with a mixture of apple cider vinegar, beef broth and liquid smoke. Rubbed with salt, pepper and garlic powder. It would have been great sliced by itself.
Anyone try anything like that with a spray mixture you like?
The London broil doesn't have a ton of flavor so I tried something new. I sprayed it every 40 min or so with a mixture of apple cider vinegar, beef broth and liquid smoke. Rubbed with salt, pepper and garlic powder. It would have been great sliced by itself.
Anyone try anything like that with a spray mixture you like?
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