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Beef Roasts
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Dan in StL
Posts: 254
Ok, I've been doing steak, chicken and various types of porky things to death lately. As of yet I haven't done any sort of beef roast. The other day there was a post on here about a bottom round roast and it looked pretty good. I just wanted to check to see what anybody else might suggest in the way of a beef roast - and that includes cut of meat and cooking temps.
Unfortunately in my area, you can't get tri-tips. Any and all ideas/suggestions are welcome.
Thanks!!
Unfortunately in my area, you can't get tri-tips. Any and all ideas/suggestions are welcome.
Thanks!!
Comments
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Just made some Cajun Roast Beef last night:
and sliced it up this morning:
I used this cajun rub:
2 T paprika
2 t salt
2 t onion powder
2 t garlic powder
2 t cayenne pepper
1 1/2 t white pepper
1/2 t black pepper
1 t dry thyme
1 t oregano
I rubbed a 3 lb eye of round with a good bit of the mixture and then seared it for about 1 minute a side over a 600f fire.
Then I put in the plate setter inverted and put a v-rack in a drip pan filled with 1 cup of beef broth & 1 teaspoon of the rub. I knocked the temp down to ~275f and slow roasted the beef to 140 internal.
I let it rest overnight in the fridge and then sliced it this morning. I drizzled the au jus on top. It had a nice kick but the heat wasn't uncomfortable.Knoxville, TN
Nibble Me This -
If your in the St Louis area try Sams or Trader Joe's for Tri Tip. I like to cook bone in pork loin roasts. and rump roasts do great on the egg. Good luck to you. Tom
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Dutch Oven Pot Roast great. This can also be done in a foil serving pan.
It doesn't really seem to matter what cut of roast we use. Always great.
GG -
Do a sirloin tri tip
http://eggsbythebay.com/
check the recipe section for tri tip by
morro bay rich
best
allen -
I do them all the time. I use DP's Cowlick on them. Good luck to you. Tom
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That looks fantastic Chris. What cut of roast did you use?
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Eye of round, it's my fav for roast beef.Knoxville, TN
Nibble Me This -
Looks great!! What temp do you cook them at?
OD -
I cook direct at around 425/450 to an internal temp of 135/140.
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