Difference in meat

jwirlwind

What is the difference in London broil and Eye of the round?[p]Jerry

SuperDave

Jwirlwind,[p]The London Broil is also known as the Flank Steak. The Eye of Round is generally a piece of meat with more mass. Both are lean, and tough. Both need maranating or mechanical tenderizing (meat mallet) for good results. I've got an eye of round defrosting in a zip loc bag with some coarse dizzy dust and some Worchestershire Sauce and a dash of Franks Red Hot in a sink of cool water.
Plan on Egging @ 350º for an internal temp of 140~145º and then resting while bringing the Egg up to searing temps. Kind of a reverse TREX.... gonna serve with Scallop potatoes and some warmed up AuJus and steakhouse rolls!
I can hardly wait!

jwirlwind

SuperDave,
I did the eye Friday. I had the temp at 300 and pulled it at 140. The juice was running everywhere.
Yesterday, I paper thin sliced the meat and man does it make a good sandwitch. Tomatoe, lettuce, mayo and meat. [p]Jerry