Well various sausages canned is the first thing that comes to mind (search 'sausage') and there are many different ways to season it and use it after opening. Would need a meat grinder or have it ground. Chili is the next thing I think of. Any of the many canned chili recipes can be used and it can be chunked rather than ground if you prefer chunky chili. Then pork stew - just sub pork for the beef in the recipe. Same goes for soup. You can sub pork for any of the other meats in the meat recipes. NCHFP gives the basic soup and stew directions/recipe. And of course canned plain either ground or in chunks (see NCHFP) would be my first choice because then it can be used for all kinds of things later - sweet and sour pork, breakfast hash, stir fry, pork in white wine sauce, pulled pork bar-b-q, meatloaf, goulash, etc. All pressure canned of course. Hope this helps. Dave

Really well! Got this advice just in time. My cut was about an inch and a half thick. It was a big cut of meat so I told my teen daughter to invite her friend, who was over, to stay for dinner. I combined the ideas here with some others I found. I now have a London Broil FOLDER inside my computer recipe file! From what I read I could sear it in the cast iron pan and put that same pan in the oven to finish. So I made oven browned potatoes to go with this so the oven would be hot. I let the marinade drip off but did not dry it. I melted butter and canola oil (keeps the butter from burning too fast) in the heated cast iron pan, and seared it with the exhaust fan on high. I hand held a spatter screen over it (pan has shallow sides but itÂs all I had), not sure that helped. But the stove was messy anyway from something I cooked the day before, which is partly why I chose to make the London broil yesterday. The meat took too long to sear, though, probably still too wet from the marinade. By the time it was brown (not actually brown enough for my tastes) it was basically done. I put in the meat thermometer (tricky in something that thin), and popped it in the oven, only to see the temperature immediately climb to 150! It was either overdone or the tip was too close to the pan. We decided (forgot to say my husband was anxiously hovering during much of this) to take it out and cut into it. (I still wish I could find a way around having to do that: we both tried finger-touching but could not distinguish anything). It looked just a bit too red, so we let it cool down still on the cast iron pan, on a hot pad, while we finished prepping the rest of the meal. After 8-10 minutes we called the girls and started slicing it at a 45 degree angle. I had to explain to him that it had to be done that way to make it tender, he was afraid it would get cold, but now heÂs convinced! It was done perfectly. He sliced off from all sides; the very center was still a little red. We put that part back in the pan in the warm oven, by the time we finished the first cuts that was ready. It was a bit chewy but with good flavor. It was a lot of meat but we ate it ALL. Thanks for all the coaching!

That is a good link. Especially the last paragraph as 'note:' I've added 'london grill' to my spring grilling because of the leftovers. I use a thick sirloin and got cocky and botched a couple by over-cooking. (the first try was so good) Scoring in a diamond pattern on both sides before marinade is such a good trick i found. I have since learned to pay attention to internal temp. Not called 'london broil' anymore, at least not here. I just look for a good thick sirloin that has a bit of marble in it. I should give flank a try. Though it is a winter favorite for a Vietnamese dish. Wanted something thick for the grill.

I use a basic method for getting the ribs tender before placing them on the grill for their final hurrah... Place ribs (don't separate them yet unless they're the big country ribs)in a single layer on a jelly roll pan (cookie sheet with sides, and sprinkle with salt and pepper...you can give them a light rub of your favorite dry run here, but it's not necessary). Cover them tightly with foil, poking a couple of holes so some steam can excape - and put in a 300-325° oven for 2 - 3 hours. Carefully move the cooking sheet to a cooling surface (there may be a lot of liquid in the pan), and VERY carefully remove the foil (avoid those steam burns). Let the meat sit for 30 minutes (it will fall off the bone if you move it while it's this hot). You can prepare up to this point and finish up later on the grill. Get a grill nice and hot, then move the ribs to the grill and heat. Last 5 minutes, put on your favorite BBQ sauce (I like Bullseye) or marinade, and finish them off. Sue