What should I do with this raging deal?

[SirPorkaLot]

Italian beef?
Roast beef?
Jerky?

Other ideas??

 

[jakel]

All of the above :becky:

 

[Moose]

Cook it like a brisket! :thumb:


:twisted:

 

[SirPorkaLot]

Cook it like a brisket! :thumb:


:twisted:

Why does this seem strangely controversial?

 

[Joshw]

Italian beef?
Roast beef?
Jerky?

Other ideas??

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]

Any one SV bottom round steaks and have any success?

 

[jakel]

Any one SV bottom round steaks and have any success?

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]

Better go get a kiddie pool if you're going to SV that hunk of beef!

op2:

 

[Joshw]

About the only way I cook round steak, is tenderized, breaded and country fried with gravy.

 

[tom b]

I like the brisket idea...

 

[BobBrisket]

My kids would say jerky. They would also devour all that jerky in a day or two. I say jerky.

Bob

 

[Demosthenes9]

Italian and roast beef. Low and slow.

Sent from my Nexus 6 using Tapatalk

 

[frognot]

I gotta vote Italian beef.

 

[Swine Spectator]

Creole Daube

http://www.nolacuisine.com/2012/09/10/daube-creole-recipe/

Then use the leftovers to make Daube Poor Boys.

 

[bschoen]

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?

 

[Bob C Cue]

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]

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]

Just curious, how does that differ from a rump roast?

 

[gtr]

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]

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.