Give me a strategy....rolled beef roast
Thinking of going 225-250 to 165 IT... Not sure if i want to braise part way through or not. Will take suggestions...lol thanks.
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Probably going thin slicing for sammies and making some Au jus .
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Any idea what cut it is? I prefer medium rare for sandwiches.
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I would go medium rare, but that's my preference.
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I'm with Ron on this, medium rare.
Rounds can become a bit tuff if over done |
For top and eye, most definitely medium rare. I would suspect the same holds for bottom round, but I've never cooked one personally.
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edit...yea it's all from the Top round so i'm going medium... thanks guys.
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I'd cook to IT of 130-135.
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Med rare sliced thin YUM I do sirloin roast for sammies- soooo good
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Medium rare and then sear up the slices to get to medium.
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Quote:
http://www.bbq-brethren.com/forum/sh...d.php?t=171662 |
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Definately I think all I used was McCormics Steak Seasoning- having it for my lunches this week |
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