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Beef Rump on the BGE??

transversalInactivetransversalInactive Posts: 376
edited 10:27AM in EggHead Forum
While not known as the tenderest of cuts, I've always thought it was one of the tastiest. However, it is one of the few things I've never seen discussed here.....

Any input? Cooking time and temps? Good/bad choice? Tips? I'm all ears.

Comments

  • Richard FlRichard Fl Posts: 8,164
    Beef, Roast, Rump, Thirdeye

    I mix some beef broth, Wooster and some canola oil or melted butter and inject them about an hour before putting on a 375° Egg. Around 130° I pull them, rest and slice against the grain.




    INGREDIENTS:



    Recipe Type
    Main Dish, Meat

    Recipe Source
    Source: BGE Forum, Thirdeye, 2006/09/24
  • Does it come out tender??
  • Richard FlRichard Fl Posts: 8,164
    As long as you keep it around 125-130 and then rest. I like to slice the next day after a rest in frig.
  • Gotcha, Richard. Is it a quick cook? How long a pound?
  • Richard FlRichard Fl Posts: 8,164
    Hour hour 1/2 or so depending on size. cook to temp not time.
  • Thanks for the info, Richard. I apprciated the input. Take care.
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