SirPorkaLot
somebody shut me the fark up.
Italian beef?
Roast beef?
Jerky?
Other ideas??
Roast beef?
Jerky?
Other ideas??
What should I do with this raging deal?
- Thread starter SirPorkaLot
- Start date
jakel
Quintessential Chatty Farker
All of the above :becky:
Cook it like a brisket! :thumb:
:twisted:
:twisted:
SirPorkaLot
somebody shut me the fark up.
Joshw
Babbling Farker
Those are the 3 obvious paths to take. If it were in my fridge, I would probably go Pastrami. It is a little lean, but I think it would work, and lean Pastrami, is still Pastrami.
SirPorkaLot
somebody shut me the fark up.
Any one SV bottom round steaks and have any success?
jakel
Quintessential Chatty Farker
From one source:https://www.crowdcow.com/beef/round/bottom-round-steak https://www.crowdcow.com/recipe/ap8wnqjdc/sous-vide-round-steak
The lean state of the Bottom and Top Round Steaks prefer moist-heat cooking methods such as braising to preserve the moisture (as opposed to grilling, which is dry-heat). These round cuts are exceptional when cooked with the sous-vide method
HTH
ShadowDriver
somebody shut me the fark up.
Better go get a kiddie pool if you're going to SV that hunk of beef!
op2:
op2:
tom b
somebody shut me the fark up.
I like the brisket idea...
BobBrisket
Moderator
My kids would say jerky. They would also devour all that jerky in a day or two. I say jerky.
Bob
Bob
Demosthenes9
is One Chatty Farker
Italian and roast beef. Low and slow.
Sent from my Nexus 6 using Tapatalk
Sent from my Nexus 6 using Tapatalk
I gotta vote Italian beef.
Creole Daube
http://www.nolacuisine.com/2012/09/10/daube-creole-recipe/
Then use the leftovers to make Daube Poor Boys.
http://www.nolacuisine.com/2012/09/10/daube-creole-recipe/
Then use the leftovers to make Daube Poor Boys.
bschoen
Babbling Farker
12 pounds gives options. Corn 1/2 of it, and then you have the choice of corned beef, or smoke for pastrami, or halve it again for 3#s of each. The other 6#s for jerky, or Italian, or ....
Did I mention that I love jerky?
Did I mention that I love jerky?
Bob C Cue
Quintessential Chatty Farker
Cook it anyway you want; just make sure you find a good quality seasoned salt. Not any easy task in this day and age.
crpngdth2001
Knows what a fatty is.
I vote Jerky. Last time I found a deal at that same price, I bought 4 of them at about 12-13 pounds each and did 50 pounds as jerky. Even with willpower, it lasted only about 6 months.
LloydQ
is One Chatty Farker
Just curious, how does that differ from a rump roast?
I would say make jerky, but then again I had to stop making jerky 'cause I would finish a batch and then eat it until it was all gone. :shocked: No control whatsoever. :doh: If you have more discipline than I do (most people do), then go for the jerky. Then send me some. :becky:
SirPorkaLot
somebody shut me the fark up.
I think I’m going renegade with this one.
Might just stick the whole 12lber on my Rotisserie and gonna spin it high over a cherry wood fire for several hours until it hits 129, then slice thin for sammies galore.
Or maybe I’ll make jerky.
Might just stick the whole 12lber on my Rotisserie and gonna spin it high over a cherry wood fire for several hours until it hits 129, then slice thin for sammies galore.
Or maybe I’ll make jerky.
