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Life After Brown
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<blockquote data-quote="cosmo1" data-source="post: 2781638" data-attributes="member: 13442"><p>Nope. With the grain is tough and stringy. Against is tender. Ever cook a London broil?</p><p></p><p> </p><p></p><p>Just right for brisket. That's about where all the connective tissues melts away.</p><p></p><p> </p><p></p><p>Different meats and different cuts.</p><p></p><p></p><p></p><p>Charbroil makes grills. We cook on them by our rules.</p><p></p><p></p><p></p><p>I don't see her posts.</p></blockquote><p></p>
[QUOTE="cosmo1, post: 2781638, member: 13442"] Nope. With the grain is tough and stringy. Against is tender. Ever cook a London broil? Just right for brisket. That's about where all the connective tissues melts away. Different meats and different cuts. Charbroil makes grills. We cook on them by our rules. I don't see her posts. [/QUOTE]
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