Weber Kettle Club Forums
Cooking & Food Talk => Charcoal Grilling & BBQ => Topic started by: Hofy on May 16, 2020, 06:06:17 PM
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I went old school today. 2 pound Top Round London Broil. Simple seasoning of S&P and garlic and onion powders.
(https://i.imgur.com/OqMMiWO.jpg)
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Nice, I grew up on London broil. Used to be cheap. Not any more.
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Perfecto.
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Love it, we use to do those a lot, now it is a treat because of the price
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Ok, so what is the cut of beef everyone is calling london broil these days? Top round?
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I’m thinking it’s bottom round. When was younger, we used to grill it, and it was kind of thin and try pundits, I see it now and it’s this huge slab...I usually buy it and make jerky with it.
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