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THE BBQ BRETHREN FORUMS
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Neil
Quintessential Chatty Farker
- Joined
- Jun 4, 2004
- Location
- St. Joseph, MI
was that a chuck?
B
Bacchus
Guest
It was two small bottom round roasts.
Sorry for the lack of description, I was having issues last night.
I ended up only using one of them and vac sealing the other for the freezer.
The rub was Oregano, Thyme, S&P. Cooked at 350 indirect until 140 internal. I dont have a slicer so did the best I could with an electric knife and chef's knife.
The garnish is authentic giardiniera from Chicago.
I have been thinking about this cook since seeing DrBBQ on Food Network having it.
Sorry for the lack of description, I was having issues last night.
I ended up only using one of them and vac sealing the other for the freezer.
The rub was Oregano, Thyme, S&P. Cooked at 350 indirect until 140 internal. I dont have a slicer so did the best I could with an electric knife and chef's knife.
The garnish is authentic giardiniera from Chicago.
I have been thinking about this cook since seeing DrBBQ on Food Network having it.
Phubar
somebody shut me the fark up.
- Joined
- Apr 24, 2009
- Location
- Utrecht,TheNetherPharkinglands
Nice title,I thought this thread was about a fight...
I like the bowl in the last pic,looks very yummy to eat in this cold weather!
I like the bowl in the last pic,looks very yummy to eat in this cold weather!
deguerre
somebody shut me the fark up.
- Joined
- Jul 15, 2009
Looking good! I've never tried bottom round. How was the texture?
B
Bacchus
Guest
Phubar, that was supposed to be the second to last pic, again had issues.
After you slice the beef, you sautee onions, peppers, and garlic then add the sliced beef with drippings and beef stock and allow to simmer for an hour or so to tenderize the meat and blend flavors.
Duguerra, the texture was very good, particularly after the braising.
After you slice the beef, you sautee onions, peppers, and garlic then add the sliced beef with drippings and beef stock and allow to simmer for an hour or so to tenderize the meat and blend flavors.
Duguerra, the texture was very good, particularly after the braising.
el_matt
Babbling Farker
- Joined
- Dec 8, 2009
- Location
- Turlock, California
Nothing about that looks bad!
DCFIREMANN
Knows what a fatty is.
- Joined
- Apr 3, 2009
- Location
- WESTERN MARYLAND
Looking good, and making me hungry!
Be Safe
THE DAWG
Be Safe
THE DAWG
B
Bushwacker
Guest
Yup, definitly looks great,, I could use a bowl of that soup right now,, looks really tasty...
