London Broil

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LarryWolfe

Chef Extraordinaire
Joined
Jan 4, 2005
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Bealeton
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 105º, then seared to finish at 125º.

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Cliff H. said:
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!
 
Tannehill Kid said:
Larry that looks mighty fine. At about what temp are you cooking at :?:

The indirect part I'm cooking between 240º-260º, then when searing around 450º-500º.
 
Larry Wolfe said:
[quote="Tannehill Kid":1y9ey7rj]Larry that looks mighty fine. At about what temp are you cooking at :?:

The indirect part I'm cooking between 240º-260º, then when searing around 450º-500º.[/quote:1y9ey7rj]Ok. thanks
 
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.
 
Cliff H. said:
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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