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Heezapistol
09-14-2009, 07:21 AM
First time i've tried this on the BBQ. Here we call it 'topside'.
Im sure you all have another name for it.

http://farm3.static.flickr.com/2668/3918593155_857379071b.jpg

http://farm3.static.flickr.com/2605/3918593571_091d020c94.jpg

http://farm3.static.flickr.com/2562/3918594079_115840ce91.jpg

http://farm3.static.flickr.com/2462/3919379496_02c36c6a66.jpg

Tasted good. :mrgreen:.

Bbq Bubba
09-14-2009, 08:28 AM
What was your finished temp?

Ron_L
09-14-2009, 08:55 AM
I call it delicious! That looks great!

Heezapistol
09-14-2009, 10:27 AM
What was your finished temp?

Took it off at 165*. I can have it a little rarer than that but my mum
would not go near it if its not WELL done :wink:.

cowgirl
09-14-2009, 10:37 AM
Mmmmm... it looks wonderful!

Dagobaker
09-14-2009, 11:37 AM
is it still moist at that temp?
im a mid rare guy myself

boatnut
09-14-2009, 12:09 PM
Took it off at 165*. I can have it a little rarer than that but my mum
would not go near it if its not WELL done :wink:.

Pull around 135 next time. You can nuke Mum's slices in the microwave or throw on the grill to get 'em well done. otherwise looks good!

landarc
09-14-2009, 12:13 PM
Nice job, I gotta believe that at closer to 130F, that is wonderful. I have friends that have an issue with pink meat on a roast too. I don't cook for them, I just pan finish their meat.

bigabyte
09-14-2009, 01:26 PM
Nice looking roast!:cool: