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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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09-08-2013, 11:58 AM | #1 |
Is lookin for wood to cook with.
Join Date: 06-06-13
Location: Aberdeen, SD
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Round Roast Help?
I had some cuts of meat in the freezer which I had received from a relative so I grabbed one this morning to thaw it and it says Round Roast on it. I did some research and most are saying these are not real great for bbq and are best for thinly sliced roast beef. I do not have a slicer to cut this thing so I'm wondering if what I have planned is a good idea or if I'm way off base.
I got a cast iron dutch oven for my bday couple weeks ago so I was thinking of putting this round roast in there along with some beef broth, mushroom, and onions then putting it on the Akorn until done sorta like a pot roast. So here are my questions. Should I put rub on the roast first and put it in a hot pan to adhere the rub on it before putting it into the dutch oven? What temp should I cook this to? Will this idea even work? |
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09-08-2013, 12:03 PM | #2 |
Babbling Farker
Join Date: 01-01-10
Location: Planet Krypton
Name/Nickname : Jon
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Rub it down and put on the Acorn until it hits 160* internal. then into the covered DO with the broth and veggies until probe tender. Shred and enjoy. It will work out great. Just did two yesterday...............
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2010 22.5 WSM Weber Q200 1983 WGA 2010 Brick Red Touch n' Go Performer Kitchen stove |
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09-08-2013, 12:16 PM | #3 |
somebody shut me the fark up.
Join Date: 07-01-07
Location: Southeastern Pa
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That would make good Italian Beef sandwiches too.
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L-M Official Pennsylvania MOINK Ball maker 1 Large BGE - 7/5/08 1 Large BGE and table - 8/29/12 1300 Timberline 5/26/17 1 18.5 WSM Super Fast BLUE and REDThermopen 1 - Fantastic hubby - the original Big Al Enjoy the little things, for one day you may look back and realize they were the big things. - Robert Brault |
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09-08-2013, 12:49 PM | #4 |
Is lookin for wood to cook with.
Join Date: 06-06-13
Location: Aberdeen, SD
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That sounds awesome bluesman I am going to give that route a try
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09-08-2013, 12:52 PM | #5 |
Is lookin for wood to cook with.
Join Date: 06-06-13
Location: Aberdeen, SD
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O one more question, any idea how long or what temp you cooked to before it probed tender?
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09-08-2013, 12:58 PM | #6 |
Babbling Farker
Join Date: 01-01-10
Location: Planet Krypton
Name/Nickname : Jon
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Ah....probe tender is ah....probe tender. The IT doesn't matter. When a wooden skewer goes through it like a hot knife through buttah........it is probe tender. Cook it hot at 275* plus in the DO and that will get you there faster. Oh and when it is probe tender, shred and put back in the juices. back on the cooker or in the oven to reduce the juice by about half........Now dats what I'm talkin' about................
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2010 22.5 WSM Weber Q200 1983 WGA 2010 Brick Red Touch n' Go Performer Kitchen stove |
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Thanks from:---> |
09-08-2013, 01:07 PM | #7 |
somebody shut me the fark up.
Join Date: 08-27-13
Location: Princeton, TX
Name/Nickname : )
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^^^This is great advice!
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09-08-2013, 02:08 PM | #8 |
Moderator
Join Date: 12-09-04
Location: Wandering, but not lost
Name/Nickname : Captain Ron
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Just in case you want a second opinion :) Here are a couple of very good Chicago style italian beef recipes...
http://www.bbq-brethren.com/forum/sh...2&postcount=47 http://www.bbq-brethren.com/forum/sh...ad.php?t=77163
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"Ron Rico, Boss. You can call me Captain Ron..." Naked Fatties Rock! PKGo X 2/PK360/ |
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09-08-2013, 03:24 PM | #9 |
somebody shut me the fark up.
Join Date: 07-17-13
Location: Burleson Tx
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I did a Large Bottom Round Roast a cpl months ago - pulled off smoker at IT of 200* - sliced - had to slice thick and it was tough so I chunked all slices is glass casserole dish added beef broth and half squeeze jar of Spicy Mustard and put in oven at 250* for 2 1/2 hrs and it was GOOD - I ate it hot on Toasted SourDough with Swiss Cheese and Spicy Mustard.
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