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What can I do with this???

eggoeggo Posts: 488
edited April 2012 in EggHead Forum
Wife brought this home today, looked lean and healthy. It's labeled "round - London broil".
Should I grill it like brisket? Looking for suggestions.

Photobucket Pictures, Images and Photos
Eggo in N. MS

Comments

  • EggbertsdadEggbertsdad Posts: 794
    Grill it and slice it against the grain for great sandwiches. 

    You can go a litter slower than grill temps and apply a mop to it. 

    It's pretty versatile. 
    Sarasota, FL via Boynton Beach, FL, via Sarasota, FL, via Charleston, SC, via The Outer Banks, via God's Country (East TN on Ft. Loudon Lake)
  • tazcrashtazcrash Posts: 1,851
    X2,
    s&p, I like onion and garlic (or marinate)
    Also slice on a bias.
    Bx - > NJ ->TX!!! 
    All to get cheaper brisket! 
  • lousubcaplousubcap Posts: 9,753

    Never grilled a brisket so can't comment on that option-but you could cook like a flat-iron steak.  Basically give it a Trex exercise and then slice thin across the grain. Here'a a Trex link-

    http://www.nakedwhiz.com/recipes2.htm#beef  enjoy as I'm sure it will turn out great.

     

    Louisville;  L & S BGEs 
    Pit Barrel Cooker
    ABC- 
  • If that is actually top round which is not really London Broil (that is a dish, not a cut).  It is actually a roast and not "great for grilling" as they so kindly put on the sticker. There is not enough fat on it for low and slow so at the risk of alienating the forum gods, i say braise it or make shredded beef tacos out of it (still braising). here's my fave recipe for that:


    These are really good and this is a perfect cut for them


    Keeping it Weird in the ATX
  • Doc_EggertonDoc_Eggerton Posts: 4,993
    This

    XLBGE X 2, LBGE (gave this one to my daughter), MBGE and lots of toys

  • tazcrashtazcrash Posts: 1,851
    Gonna have to try that pot roast taco since that thing is quiet popilular and inexpensive up here.
    Bx - > NJ ->TX!!! 
    All to get cheaper brisket! 
  • EggbertsdadEggbertsdad Posts: 794
    ^^^^ There you go!
    Sarasota, FL via Boynton Beach, FL, via Sarasota, FL, via Charleston, SC, via The Outer Banks, via God's Country (East TN on Ft. Loudon Lake)
  • Hi54puttyHi54putty Posts: 1,836
    I Egged this one (and many others) direct and it was great.

    image
    XL,L,S 
    Winston-Salem, NC 
  • Gonna have to try that pot roast taco since that thing is quiet popilular and inexpensive up here.
    They are good. His guac is good too but we've been making our own since I was kid.


    Keeping it Weird in the ATX
  • lousubcaplousubcap Posts: 9,753
    @ Cen-Tex- I shoulda known not to get cross-ways with a sous vide owner :)>-
    Louisville;  L & S BGEs 
    Pit Barrel Cooker
    ABC- 
  • I Egged this one (and many others) direct and it was great.

    image
    Is that a top round? Looks good. They call all kinds of cuts as "London Broil". I think the traditional cut is flank but Top Round has mixed grain like a butt and can be tough 
    Keeping it Weird in the ATX
  • Hi54puttyHi54putty Posts: 1,836
    I call this Flank. It was called London Broil on the package but I agree that isn't the proper name.
    XL,L,S 
    Winston-Salem, NC 
  • Flank is awesome on the grill. One of my faves.
    Keeping it Weird in the ATX
  • Doc_EggertonDoc_Eggerton Posts: 4,993
    This if flank, which is quite different than what is sold as London Broil.  We marinate LB overnight in teriyaki, and cook direct with raised grid.  It comes out quite tasty.

    XLBGE X 2, LBGE (gave this one to my daughter), MBGE and lots of toys

  • eggoeggo Posts: 488
    What internal temp should I shoot for? What dome temp? I'm in to trying new stuff but haven't heard much about this flank steak. Thanks for all the suggestions and pics.
    Eggo in N. MS
  • tazcrashtazcrash Posts: 1,851
    Im with doc, Its not a flank.
    Imho Cook it to the internal you would a steak personally not past Med. Rare or if does get dry.
    Bx - > NJ ->TX!!! 
    All to get cheaper brisket! 
  • Little StevenLittle Steven Posts: 27,973
    Yes, what you guys call London Broil is top round. What we call it in Canada is flank stuffed with sausage, rolled, tied and cut into medallions.

    Steve 

    Caledon, ON

     

  • This if flank, which is quite different than what is sold as London Broil.  We marinate LB overnight in teriyaki, and cook direct with raised grid.  It comes out quite tasty.
    LB is not a cut of meat, it is a way to prepare meat. They can call anything London Broil and it's different all over the country and can vary even by store. Whatever they have to sell, they put a "London Broil" and "Great for Grilling" sticker on there because it's spring and everyone wants to grill now.  Funny thing is, this same cut would be labeled "great for stew" or "Great for Braising" if they had it to sell in winter.

     Sooo...the tell tale sign on this one is the "top round" on the price label. I'm sure it would be OK if grilled but you would not normally buy a top round as a grilled steak. 
    Keeping it Weird in the ATX
  • If that is actually top round which is not really London Broil (that is a dish, not a cut).  It is actually a roast and not "great for grilling" as they so kindly put on the sticker. There is not enough fat on it for low and slow so at the risk of alienating the forum gods, i say braise it or make shredded beef tacos out of it (still braising). here's my fave recipe for that:
    http://www.foodnetwork.com/recipes/tyler-florence/mexican-pot-roast-tacos-recipe/index.html

    These are really good and this is a perfect cut for them

    Just thought of a perfect way to make this egg friendly. This recipe calls for a hard sear..............get some heat and smoke on that bad boy in the egg then braise it and make the tacos. I've been dying to try that and now we have appeased the forum gods. 
    Keeping it Weird in the ATX
  • I Egged this one (and many others) direct and it was great.

    image
    Yep- That's a flank steak (no matter the label says). One of my faves too
    Keeping it Weird in the ATX
  • Hi54puttyHi54putty Posts: 1,836
    TCTS-
    At least two of us agree. Either way, it is always a big hit with guests. A lot of bang for the buck.
    XL,L,S 
    Winston-Salem, NC 
  • TCTS-
    At least two of us agree. Either way, it is always a big hit with guests. A lot of bang for the buck.
    same here but the price is up here (like $8-$9 per lb). We eat it every week. It's kind of gotten big for fatas down here so they are getting a little more for it (fajitas in TX are a big deal)


    Keeping it Weird in the ATX
  • Hi54puttyHi54putty Posts: 1,836
    I pay about half that in NC.
    XL,L,S 
    Winston-Salem, NC 
  • I pay about half that in NC.
    I knew it. It has climbed every year for the past several around here. Oh well, still love it and eat it all the time.


    Keeping it Weird in the ATX
  • Doc_EggertonDoc_Eggerton Posts: 4,993
    LB is not a cut of meat, it is a way to prepare meat. 
    The "this is flank" in that comment was directed at my picture, not his, and I totally agree with you assessment.

    XLBGE X 2, LBGE (gave this one to my daughter), MBGE and lots of toys

  • LB is not a cut of meat, it is a way to prepare meat. 
    The "this is flank" in that comment was directed at my picture, not his, and I totally agree with you assessment.
    I got ya.


    Keeping it Weird in the ATX
  • Ragtop99Ragtop99 Posts: 1,526
    This if flank, which is quite different than what is sold as London Broil.  We marinate LB overnight in teriyaki, and cook direct with raised grid.  It comes out quite tasty.
    we do something similar.  Comes out tasty and very juicy. 
    Cooking on an XL and Medium in Bethesda, MD.
  • psalzerpsalzer Posts: 107
    I cook them often, sear, cook to med rare, pull and slice thin across the grain .... Love it!!!
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