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Weber Kettle Club Forums
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Cooking & Food Talk
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Charcoal Grilling & BBQ
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London Broil
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Topic: London Broil (Read 24731 times)
Hofy
WKC Brave
Posts: 403
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.
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EE Kettle, 1974 JBK-360 Key Lime "The Fairway" , DR Genesis Gold
bbqking01
WKC Ranger
Posts: 1620
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: 468
Re: London Broil
«
Reply #2 on:
May 17, 2020, 08:27:45 PM »
Perfecto.
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JEBIV
WKC Ambassador
Posts: 10685
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
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Seeking a Black Sequoia I know I know, I'd settle for just the tabbed no leg grill
Foster Dahlet
WKC Ranger
Posts: 1618
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; 2004 Black SJP; mid 70's Statesman; mid 70's Gourmet, 2017 Black CGA; 2000 Black GGA;
bbqking01
WKC Ranger
Posts: 1620
Re: London Broil
«
Reply #5 on:
May 24, 2020, 09:35:17 AM »
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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Weber Kettle Club Forums
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Cooking & Food Talk
»
Charcoal Grilling & BBQ
(Moderators:
SixZeroFour
,
Cellar2ful
) »
London Broil