|
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. |
|
Thread Tools |
11-01-2012, 10:21 PM | #1 |
is One Chatty Farker
Join Date: 09-13-12
Location: canada
|
How to do sandwich roast beef?
I'm thinking an internal of 150? And anything else??
__________________
Backwoods party,22.5 wsm,18.5 wsm,14.5 wsm, smokey joe, performer,22.5 kettle. |
|
11-02-2012, 12:44 AM | #2 |
is One Chatty Farker
Join Date: 06-26-10
Location: Manheim, PA
|
Depends how you like your beef. I've done Eye of Round roast direct at high temp over charcoal until internal temp hit 135, came up to 140 during the rest, medium rare and very juicy. Sliced a thin as I could by hand.
__________________
Meadowcreek SQ36 with 2nd grate, 1991 Weber Performer w/ SS table, UDS, gasser.-Glenn- |
|
11-02-2012, 07:07 AM | #3 |
On the road to being a farker
Join Date: 12-28-11
Location: Toronto, Ontario
|
I also do to 135 refrigerate over night then slice on my slicer after it has firmed up and the juices had a chance to redistribute. My favorite cut for this is top sirloin, I'll buy them up when they hit round sale prices but if i need it now and sirloin not on sale the rounds are a good inexpensive bet. Straight up s&p for rub or sometimes i'll add some fresh garlic and onion powder.
|
|
11-02-2012, 07:49 AM | #4 |
Got Wood.
Join Date: 10-28-12
Location: Wildomar, CA
|
I have been smoken beef broth injuected Chuck Roast (inexpensive meat) to about 145*, then wrapping in foil and continue until 195*.
You can then pull the beef and use the juices inside the wrap for extra flavor. Works good for sandwiches, taco's, burritos, etc.
__________________
22.5 WSM, 1997 Performer, 1984 Kettle, GMG Daniel Boone, Mini WSM :grin: |
|
11-02-2012, 08:04 AM | #5 |
Full Fledged Farker
Join Date: 01-31-11
Location: Jasper, Alabama
|
Also using top sirloin over pecan wood to 130 internal. Refrigerate and slice the next day. Reheating IN the pan drippings + a few beef bouillon cubes for flavor.
__________________
Oklahoma Joe Longhorn ~ Smokin Tex 1500 CXLD ~ 24" Lone Star Grillz Vertical (on loan) |
|
11-02-2012, 08:17 AM | #6 |
On the road to being a farker
Join Date: 08-11-12
Location: Glenburn, ND
|
Another vote for top sirloin and take it to 130° to 135° - biggest thing is letting it rest in the fridge at least overnight to 24hrs before slicing.
__________________
Owens BBQ Where to Shop - [URL="http://www.OwensBBQ.com"]www.OwensBBQ.com[/URL] Follow Tatonka Dust on Facebook - [URL]https://www.facebook.com/TatonkaDust[/URL] Follow Owens BBQ on Facebook - [URL="https://www.facebook.com/TatonkaDust"]https://www.facebook.com/OwensBBQ[/URL] |
|
11-02-2012, 08:22 AM | #7 |
Moderator
Join Date: 12-09-04
Location: Wandering, but not lost
Name/Nickname : Captain Ron
|
I got nuttin' to add
__________________
"Ron Rico, Boss. You can call me Captain Ron..." Naked Fatties Rock! PKGo X 2/PK360/Weber Q1000/Blackstone Camping Griddle/Pit Boss Pro Series 850 |
|
11-02-2012, 08:34 AM | #8 |
is One Chatty Farker
Join Date: 09-13-12
Location: canada
|
I just wasn't sure If rare beef would be a good idea for sandwiches, was looking for something to take for lunches.
__________________
Backwoods party,22.5 wsm,18.5 wsm,14.5 wsm, smokey joe, performer,22.5 kettle. |
|
Thanks from:---> |
11-02-2012, 08:41 AM | #9 |
somebody shut me the fark up.
Join Date: 10-23-10
Location: The Never Never.
|
__________________
Hold my dang beer... |
|
11-02-2012, 10:01 AM | #10 |
is one Smokin' Farker
Join Date: 01-10-09
Location: Ohio
|
Lookin' mighty fine there Deep South ..is it lunchtime yet?
__________________
PitMaster - Bark Brothers BBQ • Humphrey's Qubed Pint • Weber Kettles • KCBS 180 Club |
|
Thanks from:---> |
11-02-2012, 10:14 AM | #11 | |
somebody shut me the fark up.
Join Date: 10-16-10
Location: Culver City, CA
|
Quote:
Now time to head to Jasper Alabama and see if I can get a sammich off of Deep South.
__________________
50" Klose BYC, Spitjack XB85, 22.5 WSM, Backwoods Chubby, UDS, WRK, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Kanka Grill, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange Thermapens Displaced East Tennesseean Proud recipient of a Tick Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder. "Relax, it's only BBQ." - Bigmista, 2013 "Don't worry about playing a lot of notes. Just find one pretty one." - Miles Davis Avatar by my son! WTFWGALD? |
|
|
Thanks from: ---> |
11-02-2012, 11:27 AM | #12 |
Full Fledged Farker
Join Date: 01-31-11
Location: Jasper, Alabama
|
I picked up a nice 6 lb. top sirlion ON SALE last week.
Rare is the ticket, you can warm it up and drop a slice of provolone on it if you think it needs to be cooked longer.
__________________
Oklahoma Joe Longhorn ~ Smokin Tex 1500 CXLD ~ 24" Lone Star Grillz Vertical (on loan) |
|
Thread Tools | |
|
|