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| Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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01-22-2012, 01:11 AM
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#1 |
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somebody shut me the fark up.
Join Date: 01-24-08
Location: Southern Arizona Desert
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London Broil
What cut is it made from? It has to be a roast of some sort. But which one? I am asking because Beef Jerky is supposed to be good from a London Broil and I would like to know...
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 ************************** *** Terry ~ aka Pork Smoker *** ** XL-BGE Hatched 06/20/2008 09:42 pm ** * Couple Weber Kettles, CharGriller, UDS * * Ultra Fast Red Thermapen * Projects Kamado Restoration Bandera Restoration |
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01-22-2012, 01:14 AM
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#2 |
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is One Chatty Farker
Join Date: 07-05-09
Location: Aurora, Colo.
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I think different cuts can be used to make a "London Broil"; but it seems that
I mostly see a "Top Sirloin" being sold to make a "London Broil", sometimes I've seen a "Top Round" used too.
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01-22-2012, 01:32 AM
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#3 |
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Babbling Farker
Join Date: 01-19-08
Location: Jamaica
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Hey Terry, for jerky you just want to use a very lean cut of beef. Almost any cut from the hind quarter is a safe bet. Top round, eye round.. anything from that back end. Just as long as its LEAN!
 Cheers
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01-22-2012, 01:33 AM
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#4 | |
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Babbling Farker
Join Date: 01-19-08
Location: Jamaica
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Just found this:
Quote:
Traditionally I believe Flank steak is used... Cheers
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1 - 100 lb. self-made cylinder grill/smoker 1 - 100 lb. self-made cylinder smoker 1 - 20 gal. self-made grill/smoker 1 - 25 gal. self-made vertical smoker 1 - 120 gal. self-made trailer stick-burner http://www.bbq-brethren.com/forum/sh...ad.php?t=88599 |
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