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bottom round

anyone have any luck with this choice of meat on the egg?


  • Charlie tunaCharlie tuna Posts: 2,191
    It gets tough when overcooked.  When i cook it, it is rare(130 degrees) and sliced thin mainly for sandwiches..  
  • EggcelsiorEggcelsior Posts: 12,687
    Mr Tuna has it down. Search for the "Baltimore pit beef" thread for inspiration and pics.
  • SkiddymarkerSkiddymarker Posts: 7,664
    edited March 2013
    +1 on the Baltimore Pit beef, very good.
    Inside round/outside round, top round/bottom round or even eye of round are all good for Italian Beef Sangwitches, one of our families favourites. It works good on the egg, a touch of smoke is nice. 
    Basically, the roast is cooked over a pan of broth at 325-350 until rare, removed, chilled, sliced paper thin. Unlike most roasts, you do not want a crust. The broth is heated and the meat for one sangwitch is dipped in the broth to warm before the whole dripping mess is served on a high gluten bun with the best veggie ever. 
    This is a good beef recipe:
    This is a great topping:
    Delta B.C. - Vee-Gan: old Indian word for poor hunter. 
  • Charlie tunaCharlie tuna Posts: 2,191
    Great platted picture Skiddy!!  My refrig is full of leftovers and you got me wanting to go to the store!!
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