Fwismoker somebody shut me the fark up. Joined Aug 22, 2013 Location Fort... Sep 24, 2013 #1 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.
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.
Fwismoker somebody shut me the fark up. Joined Aug 22, 2013 Location Fort... Sep 24, 2013 #2 Probably going thin slicing for sammies and making some Au jus .
Ron_L Administrator Staff member Joined Dec 9, 2004 Location Wanderin... Name or Nickame Captain Ron Sep 24, 2013 #3 Any idea what cut it is? I prefer medium rare for sandwiches.
Fwismoker somebody shut me the fark up. Joined Aug 22, 2013 Location Fort... Sep 24, 2013 #4 Yea Ron the butcher said it's made from Round
Ron_L Administrator Staff member Joined Dec 9, 2004 Location Wanderin... Name or Nickame Captain Ron Sep 24, 2013 #5 I would go medium rare, but that's my preference.
Diesel Dave Quintessential Chatty Farker Joined Aug 23, 2013 Location In the... Sep 24, 2013 #6 I'm with Ron on this, medium rare. Rounds can become a bit tuff if over done
deguerre somebody shut me the fark up. Joined Jul 15, 2009 Location Memphis... Sep 24, 2013 #7 For top and eye, most definitely medium rare. I would suspect the same holds for bottom round, but I've never cooked one personally.
For top and eye, most definitely medium rare. I would suspect the same holds for bottom round, but I've never cooked one personally.
Fwismoker somebody shut me the fark up. Joined Aug 22, 2013 Location Fort... Sep 24, 2013 #8 edit...yea it's all from the Top round so i'm going medium... thanks guys.
J jeffturnerjr is Blowin Smoke! Joined Aug 20, 2013 Location Odessa, TX Sep 24, 2013 #9 I'd cook to IT of 130-135.
Big George's BBQ somebody shut me the fark up. Joined Feb 7, 2008 Location Framingh... Name or Nickame George Sep 24, 2013 #10 Med rare sliced thin YUM I do sirloin roast for sammies- soooo good
sliding_billy somebody shut me the fark up. Joined Aug 27, 2013 Location Princeto... Name or Nickame ) Sep 25, 2013 #11 Medium rare and then sear up the slices to get to medium.
F fantomlord is Blowin Smoke! Joined Sep 24, 2012 Location Sauk... Sep 25, 2013 #12 Big George's BBQ said: Med rare sliced thin YUM I do sirloin roast for sammies- soooo good Click to expand... me too...you could do something along these lines with it: http://www.bbq-brethren.com/forum/showthread.php?t=171662
Big George's BBQ said: Med rare sliced thin YUM I do sirloin roast for sammies- soooo good Click to expand... me too...you could do something along these lines with it: http://www.bbq-brethren.com/forum/showthread.php?t=171662
Big George's BBQ somebody shut me the fark up. Joined Feb 7, 2008 Location Framingh... Name or Nickame George Sep 25, 2013 #13 fantomlord said: me too...you could do something along these lines with it: http://www.bbq-brethren.com/forum/showthread.php?t=171662 Click to expand... Definately I think all I used was McCormics Steak Seasoning- having it for my lunches this week
fantomlord said: me too...you could do something along these lines with it: http://www.bbq-brethren.com/forum/showthread.php?t=171662 Click to expand... Definately I think all I used was McCormics Steak Seasoning- having it for my lunches this week