Question for the Pit

[nunyaz]

Greetings and Merry CHRISTmas!

We've been buying Boar's Head Lunchmeat from Publix and can no longer support the crazy prices

A meat slicer is on the way from Amazon and the question for the pit is this:
In order to duplicate/replace, as best (or better!) as possible the Boar's Head Sliced Roast Beef, what cut should we start with? We buy (and enjoy) the "London Broil Top Round" and wonder is London Broil and Top Round synonymous? AND does anyone know if this is chopped and formed/pressed? (It doesn't look like it is.)

Appreciate any assistance/suggestions, thoughts/ideas, input/opinions ... sorry, had breakfast with a Thesaurus this morning 😂

Peace,
Nunyaz


BH = Boar's Head

[texastweeter]

London broil is a catch all. Round would be fine as long as rare.

[nunyaz]

Round - top? bottom? major diff?

[rickgregory]

London Broil when I grew up was mostly flank, actually. But that's top round. I would think that top or bottom round would work but don't go more done than medium rare and avoid eye of round as that will be too small.

[Washblue]

Consider grilling chuck-eye steak and tri-tip… Then thin slicing in the slicer…
at half the cost of Boar’s Head…
Or ribeye on sale is cheaper than BH…

[nunyaz]

YUP! Picked up a prime rib roast from Publix today at $5.99/lb ... might need to go back and get a couple more AFTER I see how this one slices up
And Sam's has tri-tip at a pretty good price ... never cooked one but willing to try (see what I did there? LOL)

How to slice chuck-eye steak?

[McFlyfi]

If you do a tri tip, pay attention to the grain when slicing it. As much tri tip as I cook (once a week for decades), I've never sliced one for sandwich meat. This weekend for sure.

[Washblue]

Just set the slicer thin and cut as if you were making cuts for a cheese steak sandwich… nunyaz

[McFlyfi]

I use top round. If it's an odd shape, I'll tie it up to make it more uniform. Season it with SPG the day before (Friday), smoke it to about 128-130 (family doesn't like it really rare) on Saturday. Then into the fridge to be sliced and packaged on Sunday.
The pic doesn't show it well, but this batch was dead on medium rare, and very juicy and tender.

[McFlyfi]

I live in a 940 square foot house built in 1961. I can barely keep a toaster and a coffee pot on the counter. I keep my slicer and vacuum sealer on a shelf in the garage.
This is why I plan my meat production as a weekend- smoke on Saturday, slice and package on Sunday.
On a big weekend, I've got a pork butt and top round on the Weber, and bacon on the SNS. .

[nunyaz]

DaveD and McFlyfi - yep, we're bursting at the seams as well and the kitchen/pit stuff has already begun to encroach on the shop (what some folks call a "garage" 😉).

[WayneT]

+3 bursting at the seams. Even our garage is overloaded. I’ve also thought about a slicer.

[RichieB]

Boars Head is the goto for deli meat. It is getting real expensive. I've been thinking of this with top round. I might have one in the freezer.

[nunyaz]

yes, Boar's Head has been our go to as well, BUT we can buy sirloin and round roast for LESS than $5/lb - the wife paid $15/lb for that package in pic 😳😩

[WillTravelForFood]

Insert appropriate PICHANA suggestion here. Or mutton.

True love is the greatest thing on Earth - except for an MLT, a mutton - lettuce - and tomato sandwich, where the mutton is nice and lean and the tomato is ripe

[Whiskeyman53]

I had a top round on the rotisserie last week that I thinly sliced by hand for roast beef sandwiches. I've used other cuts and top round seems to come out best.

[nunyaz]

YUM! 🤤 😋

Now I've gotta buy a rotisserie 😂

[STEbbq]

So top round meat with your favorite beef rub, smoked to 128-130 and sliced for service. Perfect.