I have come upon a London Broil cut of meat — which I suspect is top round but it’s labeled London Broil. Whatever. Help me out — any good preparations that don’t require much marination?
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Your account is hilarious Chris. Never know what to expect.
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If you have been following Chris at all, you already know he is a legit culinary chef
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Doesn’t dry out?
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Nah, I take mine out at 128 and let it rest for about ten minutes and it stays about as juicy as that cut is going to stay. I mean, it’s never going to be a prime rib, but it won’t be boot leather.
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You should try this sometime: https://www.foodnetwork.com/recipes/michael-symon/roast-with-root-vegetables-and-herbs-8550362 … If not the whole shebang, at least the Dijon + rosemary rub because DAMN
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That looks like a pretty tasty rub
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Came here to suggest this. We love making roast beef with London broil.
Merci. Twitter en tiendra compte pour améliorer votre fil. SupprimerSupprimer
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Le chargement semble prendre du temps.
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