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Author Topic: London Broil  (Read 24456 times)

Hofy

  • WKC Brave
  • Posts: 383
London Broil
« on: May 16, 2020, 06:06:17 PM »
I went old school today. 2 pound Top Round  London Broil. Simple seasoning of S&P and garlic and onion powders.





EZ/AD Brick Red Performer, EE Kettle, 1972 Kettle, 1974 JBK-360 Key Lime "The Fairway" , C Smokey Joe, DA Genesis A

bbqking01

  • WKC Ranger
  • Posts: 863
Re: London Broil
« Reply #1 on: May 16, 2020, 06:50:38 PM »
Nice, I grew up on London broil. Used to be cheap. Not any more.


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foshizzle

  • WKC Brave
  • Posts: 409
Re: London Broil
« Reply #2 on: May 17, 2020, 08:27:45 PM »
Perfecto.


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JEBIV

  • WKC Ambassador
  • Posts: 7157
Re: London Broil
« Reply #3 on: May 18, 2020, 05:39:10 AM »
Love it, we use to do those a lot, now it is a treat because of the price
Seeking a Black Sequoia I know I know, I'd settle for just the tabbed no leg grill

Foster Dahlet

  • WKC Ranger
  • Posts: 1171
Re: London Broil
« Reply #4 on: May 18, 2020, 05:39:37 PM »
Ok, so what is the cut of beef everyone is calling london broil these days?  Top round?

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I like my Kettles like my coffee....strong and black.

2019 Black 26" OKP; 2015 Black 22" OKP; 2017 Black CGA; 2000 Black GGA; 2004 Black SJP

bbqking01

  • WKC Ranger
  • Posts: 863
Re: London Broil
« Reply #5 on: May 24, 2020, 09:35:17 AM »
Iím thinking itís bottom round. When was younger, we used to grill it, and it was kind of thin and try pundits, I see it now and itís this huge slab...I usually buy it and make jerky with it.


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