Fwismoker somebody shut me the fark up. Joined Aug 22, 2013 Messages 15,189 Reaction score 1... Points 0 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 Messages 15,189 Reaction score 1... Points 0 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 Messages 42,759 Reaction score 3... Points 113 Location Wanderin... 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 Messages 15,189 Reaction score 1... Points 0 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 Messages 42,759 Reaction score 3... Points 113 Location Wanderin... Sep 24, 2013 #5 I would go medium rare, but that's my preference.
Diesel Dave Quintessential Chatty Farker Joined Aug 23, 2013 Messages 6,434 Reaction score 2... Points 0 Age 54 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 Messages 27,145 Reaction score 4... Points 0 Age 65 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 Messages 15,189 Reaction score 1... Points 0 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 Messages 1,184 Reaction score 534 Points 0 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 Messages 37,468 Reaction score 4... Points 113 Age 74 Location Framingh... 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 Messages 9,683 Reaction score 9... Points 0 Location Princeto... 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 Messages 1,843 Reaction score 2... Points 0 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 Messages 37,468 Reaction score 4... Points 113 Age 74 Location Framingh... 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