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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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Old 09-24-2013, 03:05 PM   #1
Fwismoker
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Default Give me a strategy....rolled beef roast

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.
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Old 09-24-2013, 03:48 PM   #2
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Probably going thin slicing for sammies and making some Au jus .
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Old 09-24-2013, 03:55 PM   #3
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Any idea what cut it is? I prefer medium rare for sandwiches.
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Old 09-24-2013, 04:01 PM   #4
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Yea Ron the butcher said it's made from Round

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Old 09-24-2013, 04:03 PM   #5
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I would go medium rare, but that's my preference.
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Old 09-24-2013, 04:13 PM   #6
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I'm with Ron on this, medium rare.
Rounds can become a bit tuff if over done
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Old 09-24-2013, 04:15 PM   #7
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For top and eye, most definitely medium rare. I would suspect the same holds for bottom round, but I've never cooked one personally.
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Old 09-24-2013, 04:19 PM   #8
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edit...yea it's all from the Top round so i'm going medium... thanks guys.
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Old 09-24-2013, 04:21 PM   #9
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I'd cook to IT of 130-135.
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Old 09-24-2013, 04:45 PM   #10
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Med rare sliced thin YUM I do sirloin roast for sammies- soooo good
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Old 09-25-2013, 02:25 AM   #11
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Medium rare and then sear up the slices to get to medium.
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Old 09-25-2013, 08:35 AM   #12
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Quote:
Originally Posted by Big George's BBQ View Post
Med rare sliced thin YUM I do sirloin roast for sammies- soooo good
me too...you could do something along these lines with it:

http://www.bbq-brethren.com/forum/sh...d.php?t=171662
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Old 09-25-2013, 08:45 AM   #13
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Quote:
Originally Posted by fantomlord View Post
me too...you could do something along these lines with it:

http://www.bbq-brethren.com/forum/sh...d.php?t=171662

Definately I think all I used was McCormics Steak Seasoning- having it for my lunches this week
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