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| Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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05-24-2015, 07:37 AM
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#1 |
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is one Smokin' Farker
  Join Date: 04-22-15
Location: Unadilla,NY
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Roast Beef Question
Are there any cuts of beef,besides prime rib,that can be cooked med rare and still be tender and flavorful?? Thanks
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05-24-2015, 07:43 AM
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#2 |
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is one Smokin' Farker
Join Date: 06-02-14
Location: Cleveland, Ohio
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I don't think you can compare the traditional roast beef cuts to prime rib. A strip loin would be close. But both the strip loin and prime rib are steaks. Eye of the round or top sirloin would be what I would consider traditional roast beef cuts. They both need help in the flavor department. Seasoning 24 - 48 hours before helps.
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05-24-2015, 07:46 AM
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#3 |
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Babbling Farker
Join Date: 08-09-12
Location: Spokane Valley, Washington
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A top sirloin roast, roasted tenderloin, top round, steamship round and I'm sure there are others.
KC
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KC Weber Performer with rotisserie ring, 22.5OTS, Maverick 732, Weber Smokey Joe,PBC Smokenator/Hoovergrill, variety of microbrews, Gin and tonic, variety of lighters.:blah: |
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05-24-2015, 07:47 AM
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#4 |
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somebody shut me the fark up.
Join Date: 01-03-14
Location: Detroit michigan
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I like
Tri tip. And Top round Lots of othere. The key with lesser roasts is to slice thin enough.
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Let's all just calm down and smoke a fatty |
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05-24-2015, 08:23 AM
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#5 |
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somebody shut me the fark up.
  
Join Date: 02-07-08
Location: Framingham, MA
Name/Nickname : George
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A sirloin roast is really good
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Large BIG Green EGG- Hatched 8/17/09 Backwoods Extented Party- sold Weber Genesis Gasser Mid Atlantic BBQ Association KCBS Back Porch BBQ Competition BBQ Team Proud Member of the Zero Club  When all else fails ask yourself WWGALD |
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05-24-2015, 08:55 AM
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#6 |
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Babbling Farker
Join Date: 08-05-09
Location: NE OH-IO
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Ninja has an important point. I did a English Roast (shoulder roast) last weekend. Not the most tender piece of beef there is, but very flavorful. Thinly sliced, it was perfect.
 Not the best shot, but you get the picture.
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Gary ____________________________________ Big BarBChef built in to the Outdoor Kitchen, 2 Weber kettles, 1 UDS, Little Chief Electric, 2 Propane Fish Cookers/Turkey Fryers, a swinging grate over my [COLOR=red]Fire pit,[/COLOR][COLOR=black] Big Pig Cooker, SJS, Big Easy Oil Less. Blackstone Pizza Oven[/COLOR] "Nice talkin' to ya" :yo: |
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