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Old 08-11-2007, 05:56 AM   #1
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More London Broil

London Broils have turned into my favorite cut of beef lately..........

This one is seasoned up with Wolfe Rub Bold and the onion and asparagus have Kens Caesar salad dressing on them. 3 russets and 1 sweet potato for ME!!!

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Old 08-11-2007, 06:17 AM   #2
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Man that looks great Larry. That Kens dressing is some good stuff too.
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Old 08-11-2007, 06:45 AM   #3
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Nice looking piece of beef Larry. I usually gey rib eyes but the last few times it's been sirloins. More flavorful as well as a hell of a lot cheaper.
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Old 08-11-2007, 07:04 AM   #4
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Looks good Larry... Is there another name for that cut of meat? How tender is it? What exactly did you do to make it come out like that? Temps, Grate distance, time on each side etc.... I would like to give it a try soon... Thanks in advance and "You Rubs are Damn GOOD!!!"....... [smilie=a_goodjob.gif]
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Old 08-11-2007, 07:16 AM   #5
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Quote:
Originally Posted by surfinsapo
Looks good Larry... Is there another name for that cut of meat? How tender is it? What exactly did you do to make it come out like that? Temps, Grate distance, time on each side etc.... I would like to give it a try soon... Thanks in advance and "You Rubs are Damn GOOD!!!"....... [smilie=a_goodjob.gif]
The cut is actually "top round". The key to making it tender is to NOT over cook it and to slice it thin. Top round is a very lean cut of beef, so it cannot be well done with good results or flavor. Normally I will cook indirect first until the meat reaches 100* then sear to finish at 125*. This is the opposite of what is commonly done and it works perfect for thick cuts where you want a uniform doneness. However, I did this one the traditional way. I did a 600* direct sear for 4 minutes per side, then moved indirect to finish until the internal temp hit 125*.


Thanks for the kind words about Wolfe Rubs, I'm glad you're enjoying them!!
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Old 08-11-2007, 07:29 AM   #6
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That looks great Larry. I'm gonna have to try that cooking method. The top rounds we get around here always seem to come out tough.
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Old 08-11-2007, 07:34 AM   #7
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Originally Posted by Larry Wolfe
Quote:
Originally Posted by surfinsapo
Looks good Larry... Is there another name for that cut of meat? How tender is it? What exactly did you do to make it come out like that? Temps, Grate distance, time on each side etc.... I would like to give it a try soon... Thanks in advance and "You Rubs are Damn GOOD!!!"....... [smilie=a_goodjob.gif]
The cut is actually "top round". The key to making it tender is to NOT over cook it and to slice it thin. Top round is a very lean cut of beef, so it cannot be well done with good results or flavor. Normally I will cook indirect first until the meat reaches 100* then sear to finish at 125*. This is the opposite of what is commonly done and it works perfect for thick cuts where you want a uniform doneness. However, I did this one the traditional way. I did a 600* direct sear for 4 minutes per side, then moved indirect to finish until the internal temp hit 125*.


Thanks for the kind words about Wolfe Rubs, I'm glad you're enjoying them!!
Thanks Larry, That's good info for future cooks...
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Old 08-11-2007, 12:39 PM   #8
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Quote:
Originally Posted by Larry Wolfe
Quote:
Originally Posted by surfinsapo
Looks good Larry... Is there another name for that cut of meat? How tender is it? What exactly did you do to make it come out like that? Temps, Grate distance, time on each side etc.... I would like to give it a try soon... Thanks in advance and "You Rubs are Damn GOOD!!!"....... [smilie=a_goodjob.gif]
The cut is actually "top round". The key to making it tender is to NOT over cook it and to slice it thin. Top round is a very lean cut of beef, so it cannot be well done with good results or flavor. Normally I will cook indirect first until the meat reaches 100* then sear to finish at 125*. This is the opposite of what is commonly done and it works perfect for thick cuts where you want a uniform doneness. However, I did this one the traditional way. I did a 600* direct sear for 4 minutes per side, then moved indirect to finish until the internal temp hit 125*.


Thanks for the kind words about Wolfe Rubs, I'm glad you're enjoying them!!
I said this a while back & someone said sear 1st then slow cook.... LARRY, Are you Non-union Boy?
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Old 08-11-2007, 04:39 PM   #9
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[quote=007bond-jb]
Quote:
Originally Posted by "Larry Wolfe":2tyaqg1y
Quote:
Originally Posted by surfinsapo
Looks good Larry... Is there another name for that cut of meat? How tender is it? What exactly did you do to make it come out like that? Temps, Grate distance, time on each side etc.... I would like to give it a try soon... Thanks in advance and "You Rubs are Damn GOOD!!!"....... [smilie=a_goodjob.gif]
The cut is actually "top round". The key to making it tender is to NOT over cook it and to slice it thin. Top round is a very lean cut of beef, so it cannot be well done with good results or flavor. Normally I will cook indirect first until the meat reaches 100* then sear to finish at 125*. This is the opposite of what is commonly done and it works perfect for thick cuts where you want a uniform doneness. However, I did this one the traditional way. I did a 600* direct sear for 4 minutes per side, then moved indirect to finish until the internal temp hit 125*.


Thanks for the kind words about Wolfe Rubs, I'm glad you're enjoying them!!
I said this a while back & someone said sear 1st then slow cook.... LARRY, Are you Non-union Boy?[/quote:2tyaqg1y]

I do it both ways depending on time. Last night I was short on time boy so I seared first!! BOY!!
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Old 08-11-2007, 06:32 PM   #10
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Looks good Larry. I need to try that.
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Old 08-12-2007, 08:40 AM   #11
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[quote=Larry Wolfe][quote="007bond-jb":1k37z4kb]
Quote:
Originally Posted by "Larry Wolfe":1k37z4kb
Quote:
Originally Posted by surfinsapo
Looks good Larry... Is there another name for that cut of meat? How tender is it? What exactly did you do to make it come out like that? Temps, Grate distance, time on each side etc.... I would like to give it a try soon... Thanks in advance and "You Rubs are Damn GOOD!!!"....... [smilie=a_goodjob.gif]
The cut is actually "top round". The key to making it tender is to NOT over cook it and to slice it thin. Top round is a very lean cut of beef, so it cannot be well done with good results or flavor. Normally I will cook indirect first until the meat reaches 100* then sear to finish at 125*. This is the opposite of what is commonly done and it works perfect for thick cuts where you want a uniform doneness. However, I did this one the traditional way. I did a 600* direct sear for 4 minutes per side, then moved indirect to finish until the internal temp hit 125*.


Thanks for the kind words about Wolfe Rubs, I'm glad you're enjoying them!!
I said this a while back & someone said sear 1st then slow cook.... LARRY, Are you Non-union Boy?[/quote:1k37z4kb]

I do it both ways depending on time. Last night I was short on time boy so I seared first!! BOY!![/quote:1k37z4kb]

I always thought Larry went both ways.
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Old 08-12-2007, 09:00 AM   #12
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[quote=Bruce B][quote="Larry Wolfe"pq7zrvu][quote="007bond-jb"pq7zrvu]
Quote:
Originally Posted by "Larry Wolfe":ppq7zrvu
Quote:
Originally Posted by surfinsapo
Looks good Larry... Is there another name for that cut of meat? How tender is it? What exactly did you do to make it come out like that? Temps, Grate distance, time on each side etc.... I would like to give it a try soon... Thanks in advance and "You Rubs are Damn GOOD!!!"....... [smilie=a_goodjob.gif]
The cut is actually "top round". The key to making it tender is to NOT over cook it and to slice it thin. Top round is a very lean cut of beef, so it cannot be well done with good results or flavor. Normally I will cook indirect first until the meat reaches 100* then sear to finish at 125*. This is the opposite of what is commonly done and it works perfect for thick cuts where you want a uniform doneness. However, I did this one the traditional way. I did a 600* direct sear for 4 minutes per side, then moved indirect to finish until the internal temp hit 125*.


Thanks for the kind words about Wolfe Rubs, I'm glad you're enjoying them!!
I said this a while back & someone said sear 1st then slow cook.... LARRY, Are you Non-union Boy?[/quotepq7zrvu]

I do it both ways depending on time. Last night I was short on time boy so I seared first!! BOY!![/quotepq7zrvu]

I always thought Larry went both ways.[/quotepq7zrvu]

I knew that was coming!
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Old 08-12-2007, 12:31 PM   #13
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Looks great Larry.
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