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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Old 02-02-2013, 09:22 PM   #1
ymmiT
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Default Not exactly BBQ but...
I grilled it indirect on the Weber. Beef rump roast, 2 1/2 lbs.


Seasoned with salt, pepper, garlic and onion powder.


Off the grill after just over an hour at 135*


Sliced and ready for sammies. A little more done than I was hoping for but it's my first try at this.


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Old 02-02-2013, 09:31 PM   #2
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Looks TASTEE.Were you trying for pit beef? I would pull at 115 next time.Carryover cooking will occur.If you happen to undercook it you can always dunk it in some hot Au jus to get rid of the rare for the Squeeemish.


Rule #1... You cannot uncook ANYTHING.
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Old 02-02-2013, 09:32 PM   #3
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Looks tasty!

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Old 02-02-2013, 09:34 PM   #4
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Great looking BBQ!

What do you mean "not exactly bbq"? Sicne when is cooking indirect on a Weber Kettle not BBQ?
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Old 02-02-2013, 09:51 PM   #5
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Quote:
Originally Posted by Hoss View Post
Looks TASTEE.Were you trying for pit beef? I would pull at 115 next time.Carryover cooking will occur.If you happen to undercook it you can always dunk it in some hot Au jus to get rid of the rare for the Squeeemish.


Rule #1... You cannot uncook ANYTHING.
Just going for deli style roast beef for sammies. This along with the Au jus and cheddar I smoked a whole back will make one hell of a lunch tomorrow.

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Old 02-02-2013, 10:24 PM   #6
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Looks great!
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Old 02-02-2013, 10:28 PM   #7
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Thats good looking stuff! Make a great French dip I bet :)
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Old 02-02-2013, 10:34 PM   #8
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Looks great bbq to me!
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Old 02-02-2013, 11:06 PM   #9
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Quote:
Originally Posted by Hoss View Post
Looks TASTEE.Were you trying for pit beef? I would pull at 115 next time.Carryover cooking will occur.If you happen to undercook it you can always dunk it in some hot Au jus to get rid of the rare for the Squeeemish.


Rule #1... You cannot uncook ANYTHING.
My earlier view was beef must be rare - I.e. pull it at 115F. I have been convinced that one simply isn't getting the best flavours with rare beef as the appropriate and necessary caramelisation doesn't occur at 115F. So I am at the mid point of what you did and the alternative suggestion of 115F. So I believe you would get a better product pulling it at 125F.
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Old 02-02-2013, 11:23 PM   #10
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looks like BBQ to me!
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Old 02-03-2013, 12:36 PM   #11
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Here's the sammie I just had for lunch.


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Old 02-03-2013, 01:01 PM   #12
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now you're losing me...
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Old 02-03-2013, 01:03 PM   #13
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I'll take one of those!
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Old 02-03-2013, 01:23 PM   #14
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Where's the Au Jus?
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Old 02-03-2013, 02:27 PM   #15
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Where's the Au Jus?
On the plate.

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