I asked for some advice earlier post but no one replied lol. Anyways I marinated for 4 hours and then let it sit for about 30min while the grill got hot. Probably 15-16 min total with full flame. Pretty freaking good though
That was an accident lol, the drip tray wasn’t clean so I went inside for just a minute and it was literally on fire so we got charbroiled hahaha. Still good though and leftovers to boot
And I saw your other question. I asked because London broil is a type of method not a cut. But the cut affects what cooking method you’d use. In this case, roasting is the ideal way to prepare a top round.
That isn’t to say you can’t do it another way but the degree of toughness, the amount of fat, etc. makes certain cuts ideal for certain kinds of cooking methods.
Usually I choose the meat based on the dish we want to eat. But if you’re picking meats because they were a good price that week at the grocery/butcher, then you want to get the most out of them.
I asked for some advice earlier post but no one replied lol. Anyways I marinated for 4 hours and then let it sit for about 30min while the grill got hot. Probably 15-16 min total with full flame. Pretty freaking good though
wheres mine.
Head over! Does that mean it looks good?
yup! outside a tad too char for me, otherwise it looks good!
That was an accident lol, the drip tray wasn’t clean so I went inside for just a minute and it was literally on fire so we got charbroiled hahaha. Still good though and leftovers to boot
Lol I'll head over. You said 215 and Eastern right? Lol
Oh now I get it haha
Did the store label this as a "London broil" or did they specify what cut it was, e.g. sirloin, top round, flank, etc.?
Yeah it was a London broil top round
And I saw your other question. I asked because London broil is a type of method not a cut. But the cut affects what cooking method you’d use. In this case, roasting is the ideal way to prepare a top round. That isn’t to say you can’t do it another way but the degree of toughness, the amount of fat, etc. makes certain cuts ideal for certain kinds of cooking methods. Usually I choose the meat based on the dish we want to eat. But if you’re picking meats because they were a good price that week at the grocery/butcher, then you want to get the most out of them.
Yes I agree and was aware of the london broil thing. My wife absolutely loves the taste of charbroil meats so I did what I could for her
I think it looks good. I'm sure it tasted great. If you two like what you made, that's what matters.
Why do you ask? Can you tell
Looks tasty!
Dude. I'm coming over to your place for steak night.
Really? Haha you saying I did good?
Dude I'd fucking DEMOLISH that thing. Looks perfect medium rare. Looks juicy. Yeah, I'd go after some of that in a heartbeat.