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Beef Rump on the BGE??
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transversalInactive
Posts: 376
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.
Any input? Cooking time and temps? Good/bad choice? Tips? I'm all ears.
Comments
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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??
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As long as you keep it around 125-130 and then rest. I like to slice the next day after a rest in frig.
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Gotcha, Richard. Is it a quick cook? How long a pound?
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Hour hour 1/2 or so depending on size. cook to temp not time.
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Thanks for the info, Richard. I apprciated the input. Take care.
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