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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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Old 04-21-2013, 06:48 PM   #1
Full Fledged Farker
Join Date: 07-09-12
Location: Milford, NJ
Default Sunday cook

Sorry no pics however I picked up a package of what I believe were top round roasts (looked like London Broils type cuts to me) today.

Was planning on doing one for food for the week and burgers on the grill for tonight however the ground beef was still an icicle at 3 so I ditched the burger idea.

Went real plain...splashed some Worcestershire sauce, sprinkled some kosher salt, oregano, ground thyme and some coarsely ground black pepper...let it sit out for an hour or so as I fired up the kettle.

As I had it on I decided some onions would go good with it but the wife wasn't being too helpful so I cut the ends off of a small onion, cut the onion in half and put it in an aluminum foil cup with a pat of butter.

Gotta say overall the cook came out pretty well. Meat was big enough that I got some medium slices out for me and well done for the wife and kids.
Proud owner of:

22.5 OTS, 22.5 WSM, SJG (and soon to have the tamale pot mini-WSM conversion built)

Stealth gray Thermopen

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