Fwismoker
somebody shut me the fark up.
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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Give me a strategy....rolled beef roast
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Fwismoker
somebody shut me the fark up.
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.
Fwismoker
somebody shut me the fark up.
Yea Ron the butcher said it's made from Round
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I would go medium rare, but that's my preference.
Diesel Dave
Quintessential Chatty Farker
I'm with Ron on this, medium rare.
Rounds can become a bit tuff if over done
Rounds can become a bit tuff if over done
deguerre
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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.
edit...yea it's all from the Top round so i'm going medium... thanks guys.
jeffturnerjr
is Blowin Smoke!
I'd cook to IT of 130-135.
Med rare sliced thin YUM I do sirloin roast for sammies- soooo good
sliding_billy
somebody shut me the fark up.
Medium rare and then sear up the slices to get to medium.
fantomlord
is Blowin Smoke!
me too...you could do something along these lines with it:
http://www.bbq-brethren.com/forum/showthread.php?t=171662
Definately I think all I used was McCormics Steak Seasoning- having it for my lunches this week
