First attempt Bottom Round Roast Beef

Klag

Bottom round roast beef, coated in olive oil and heavy dose of Cow Lick. Used 2 fist size chunks of hickory, took about 45 minutes to get to 130 degrees. Rested 15 minutes got up to 135 degrees. Slice thin.

I like to pile it on a soft hamburger bun with a slice of provolone cheese and back on the Egg for about 90 seconds to melt the cheese. Wife coats it in BBQ sauce and piles it high on the bun and eats it like that.

Either way. Yum x 100.

mad max beyond eggdome

looks real good!! .. ..i like it with horseradish and raw onions on a kaiser roll. ..but any way, you can't beat it!!

Klag

mad max beyond eggdome wrote:

looks real good!! .. ..i like it with horseradish and raw onions on a kaiser roll. ..but any way, you can't beat it!!

Oh yea, I loaded mine up with raw onions too. I LOVE raw onions. I could an onion like an apple!

Car Wash Mike

Looks pretty good in Peculiar, MO. What ever you do, great samiches.

Mike

Pork Butt Mike

Nice looking roast, and I like to see other people using bottom round roast they have so much flavor then eye rounds.

TomM24

I must not be resting my beef long enough if I pulled at 130 it would be way more rare than that. Your roast look perfect.

thirdeye

Seeing you post is like deja vu. :laugh: Good choice in carving knives....

DatilpepperBBQ

What type of knife is that ? Thanks

Dan in StL

Nicely done, and great pics! What was your cooking temp?

thirdeye

It's a true multi-tasker. A Rapala fillet knife. I think they come in cordless but my corded one is 12V. It has super long leads that can hook to your battery and also a 110V adaptor for home use. There is even a cutting board that clips to the outside of the case.

DatilpepperBBQ

Thanks