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Old 07-19-2008, 07:31 AM   #1
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London Broil

London Broil (top round) were on sale for $1.99lb. My daughter has been wanting to make jerky, so we bought 3 double packs. I sliced up 5 of them for jerky and then we had this one for dinner. Rubbed with Wolfe Rub Bold, cooked indirect until 105, then seared to finish at 125.

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Old 07-19-2008, 08:36 AM   #2
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I haves noticed that you grill a lot of that cut Larry.

It looks very good. I may haves to quit passing them up.
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Old 07-19-2008, 08:41 AM   #3
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his favorite is top sirloin, fairly inexpensive, but in the hands of
someone who know's what they're doing, excellent!
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Old 07-19-2008, 09:01 AM   #4
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Quote:
Originally Posted by Cliff H.
I haves noticed that you grill a lot of that cut Larry.

It looks very good. I may haves to quit passing them up.
Thanks Cliff. They're a very lean cut and not as much flavor as somthing fattier, but if you don't over cook it and slice it thin it's MONEY!
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Old 07-19-2008, 09:36 AM   #5
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Where's the jerky pics?
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Old 07-19-2008, 09:40 AM   #6
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I don't think it's a good idea to ask Larry for jerky pics.
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Old 07-19-2008, 05:41 PM   #7
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Larry that looks mighty fine. At about what temp are you cooking at
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Old 07-19-2008, 07:44 PM   #8
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Quote:
Originally Posted by Tannehill Kid
Larry that looks mighty fine. At about what temp are you cooking at
The indirect part I'm cooking between 240-260, then when searing around 450-500.
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Old 07-19-2008, 10:37 PM   #9
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[quote=Larry Wolfe]
Quote:
Originally Posted by "Tannehill Kid":1y9ey7rj
Larry that looks mighty fine. At about what temp are you cooking at
The indirect part I'm cooking between 240-260, then when searing around 450-500.[/quote:1y9ey7rj]Ok. thanks
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Old 07-19-2008, 10:50 PM   #10
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Larry,

What are you checking temps with ?

I tried to do the reverse sear once and my maverick probe would get hot enough on the outside of the probe to give incorrect readings.
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Old 07-19-2008, 11:02 PM   #11
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looks good
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Old 07-20-2008, 08:35 AM   #12
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Quote:
Originally Posted by Cliff H.
Larry,

What are you checking temps with ?

I tried to do the reverse sear once and my maverick probe would get hot enough on the outside of the probe to give incorrect readings.
This particular cook I used a Thermapen, however I usually use a Maverick with no problems. You may have had the probe too far into the meat where it was almost going through the other side. That would give you a bad reading.
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