I’ve been itchin’ to cook something this whole week. I originally was going to make some pulled pork. However, I never got to the butcher shop so I went shopping in my deep freezer.

I found a “slab o meat” that my wife bought on sale at the supermarket. I guess the technical name is Round Top London Broil. All that I learned after researching this cut of meat is; it is lean, tough, and usually not worth the few dollars it costs. So I figured I’d throw this on the grill slow and low, and see what happens.

I used my standard rub:

Liberally season with the rub…

While the meat is resting after being rubbed, I set up my grill the in the “Ring of Fire” formation. Two single rows of briquettes in a circle, with a single row on top. This configuration should give me 250 degrees for at least six hours. I placed small Mesquite chips around the ring so there would be light smoke continuously throughout the cook.

Putting on the slabs…

1 Hour in, a solid 250 degrees…

5 hours later, and the temp is just starting to dip a bit from 250…

This is what the meat looked like when I opened the grill. I took a “Chef’s Privilege” piece from the piece on the right. Man was it good!

I wrapped the 2 in foil and left them on for one more hour. In hindsight I probably should have moved the whole wrapping back an hour. But whatever, it’s “Slabbo meat!”, as my six year old calls it.

Finally pulled off the grill… I let them rest in the foil a bit before unwrapping. About 15 minutes.

Unwrapping the meat… I swear every fly in NE Philadelphia started slamming into my screen door once I unwrapped these bad boys! They filled my kitchen with the smell of beef and mesquite.

Slicing her up on my favorite cutting board…

Lessons learned: If my wife buys “Slabbo” meat again, I may try an overnight marinade and maybe spray it throughout the cook session. But overall, not too bad.