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Beef. It's what's for dinner. I just don't know how to cook it.

edited 11:55PM in EggHead Forum
Okay, here is the scoop. I picked up a couple black angus round rump roast (or something like that) a while ago. Tossed one into the freezer and the onto the grill. I can't remember how I cooked the first one which works out well because it was simply okay at best. I pulled the other out the freezer yesterday and am hoping to do it up tomorrow. Any thoughts about how to cook it (times, temps, rubs, etc)? It's about two or two and a half pounds, has a fat cap on one side and has some great looking marbling throughout it.[p]Domestic Brews


  • sdbeltsdbelt Posts: 267
    South O,[p]I've not done a standard beef roast, but I'd think 300-325 until the meat thermometer reads what you like is the right answer. I'd probably go with 325 myself. You could go direct or indirect. Direct might be good with the fat cap down, and indirect might be good with the fat cap up. Or the other way around. Just doesn't seem like there's going to be a bad way to cook it.[p]For something slightly fancy, you might sear it on the stove before roasting it. A little less smoke penetration that way, but an interesting texture is added to the roast.[p]I'd think olive oil and pepper are a must.[p]Enjoy![p]--sdb
  • SundownSundown Posts: 2,971
    Why not sear it on the Egg? Shut down the vents, let the temp drop a little and ease the lower vent open and cook to an internal temp. I did it once and it worked okay

  • FreakFreak Posts: 79
    Here is my plan: I have a london broil marinating in a small amount of light olive oil with kosher salt, pepper and garlic. I put it in a vacuum pack and will cook it tommorrow. I am going to sear the outside on my webber and then put in the egg @ 225(f) until internal temp meat hits 145.[p]Searing helps keep the juices because there is not much fat in these cuts of meat.
  • WardsterWardster Posts: 1,006
    I'm curious, why sear on the webber? Can you get a higher temp on it? Do you feel it gives a better taste or it is the fact of searing and then having to wait for the temp to fall to dwell???

    Apollo Beach, FL
  • nikkignikkig Posts: 514
    I would also like to know why do it on two grills? We sear ours at 700 for 3 minutes per side, then dwell to 140. All of ours come out very juicy and tender. In fact, we are doing london broils tomorrow also, with fajitas planned for the leftovers.

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