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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 05-30-2009, 06:04 PM   #1
mranum
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Default UDS round steak?

Once a year we buy a half a beef and end up with quite a few round steaks. What do you guys do with them? The last few critters have been fairly tender but no quality cut thats for sure. I hope to have my UDS done in the next couple weeks and would like to try one low and slow. Recommendations?
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Old 05-30-2009, 06:22 PM   #2
dbeast420
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Considering the fact that's a fairly lean cut,hot and fast would be better than low and slow.

Marinate and cook like you would a flank steak
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Old 05-30-2009, 10:18 PM   #3
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So you need the fat juices to keep it from drying out, correct? I would have to wrap in foil if I wanted to cook it low and slow for tenderness?
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