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Old 07-15-2007, 04:50 AM   #1
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Top Round

3lb Top Round commonly mis-labeled as a "London Broil" which it's not! Anyways, I rubbed it down with Wolfe Rub Bold then cooked indirect in the 250* range until it hit 110* (bout an hour) then finished with a good 500* sear. I also did some asparagus marinated in Zesty Italian dressing and baked potatoes.

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Old 07-15-2007, 06:11 AM   #2
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Looks great!
Did you just open the vents to get the temp up? or add a chimney?
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Old 07-15-2007, 06:31 AM   #3
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looking good larry.
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Old 07-15-2007, 06:38 AM   #4
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Man Oh Man...that looks mighty goooood Larry!!! Great Job!!! [smilie=a_goodjob.gif]
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Old 07-15-2007, 06:49 AM   #5
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Nice one Larry.
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Old 07-15-2007, 07:19 AM   #6
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Quote:
Originally Posted by ScottyDaQ
Looks great!
Did you just open the vents to get the temp up? or add a chimney?
Pulled it off the cooker for a couple minutes, opened the vents and in less than 5 minutes it was at 500*. I've never used a chimney on the oval, no need to really. I just use a hose torch to light a small amount in the cooker and it will get going really fast from there.
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Old 07-15-2007, 07:43 AM   #7
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Great lookin' eats Larry.
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Old 07-15-2007, 08:24 AM   #8
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Looks great LarrY!

Wow!
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Old 07-15-2007, 09:03 AM   #9
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What...no PIT BEEF??!?!?!
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Old 07-15-2007, 09:23 AM   #10
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What...no PIT BEEF??!?!?!
They had the roasts as well,but I just decided to do it this way.
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Old 07-15-2007, 03:46 PM   #11
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sounds like london broil? Looks fine larr
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Old 07-15-2007, 04:01 PM   #12
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JB.......please don't open the London Broil....Top Round argument again.........I beg you
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Old 07-15-2007, 04:18 PM   #13
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That's a fine looking dinner plate Larry. What's a London Broil

http://www.hormel.com/templates/knowled ... r=disabled
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Old 07-15-2007, 04:21 PM   #14
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Well turn me loose on that puppy long enough to pound the snot out of it with the sharp edge of my Old Hickory butcher knife on both sides then a generous dusting with salt n peppa then an egg wash and roll in flour..and into the hot grease for a bit. I teach yall how to make whut is called Chicken Fried Steak.

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Old 07-15-2007, 07:35 PM   #15
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Isn't that made with cheekan??
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Old 07-15-2007, 08:30 PM   #16
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one of my all time favorites chicken fried steak with that white gravy and biscuits.

Oh my lordy I am craving some now.
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Old 07-16-2007, 05:45 AM   #17
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one of my all time favorites chicken fried steak with that white gravy and biscuits.

Oh my lordy I am craving some now.
Here you go Diva:





Yes, the biscuit did get split and had gravy added to it.
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Old 07-16-2007, 10:31 AM   #18
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Hmmm, probably tasted good, but...

If that was real chicken-fried steak there would be grits and'or potatoes and/or rice. And maybe a couple of eggs fried real easy. The only red would be hot sauce, and the only green left on the counter for the gal who called you "honey."

Ain't that right, sugar?
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Old 07-16-2007, 10:39 AM   #19
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......back on topic...........looks great Larry. I've given up on the "London Broils" and prefer the flank steaks myself
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Old 07-16-2007, 04:36 PM   #20
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Quote:
Originally Posted by boar_d_laze
Hmmm, probably tasted good, but...

If that was real chicken-fried steak there would be grits and'or potatoes and/or rice. And maybe a couple of eggs fried real easy. The only red would be hot sauce, and the only green left on the counter for the gal who called you "honey."

Ain't that right, sugar?
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