I have two roast in the freezer. No clue how to prepare them.
1. Loin tip roast
2. Shoulder roast
They are both in white butcher paper frozen solid. Cleaning out the deep freeze for a new cow come spring :) sirloins laid out for supper tomorrow night.
The shoulder ought to be a chuck roast if I understand bovine anatomy like I think I do. Should be very well-marbled. Have you done pulled beef before? The ClayQ recipe will make you a believer:
How much does the tip roast weigh? That's a harder decision to make I think. Probably too lean to make a good pot roast. Roast and slice for sandwiches maybe?
Tri-tip comes from the sirloin so they could very well be used synonymously here. How much does it weigh? In the ballpark of 2.5 pounds? I'd bet that even if it's not cut like a tri-tip it would still grill up and taste a lot like one. Cook it T-Rex style and slice thin across the grain.
As for the shoulder roast -- chuck comes from the front shoulder region. I bet it's indistinguishable but do wonder why it's labeled differently?
Comments
http://www.dizzypigbbq.com/recipesPulledBeef.html
How much does the tip roast weigh? That's a harder decision to make I think. Probably too lean to make a good pot roast. Roast and slice for sandwiches maybe?
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0 • Off Topic Disagree Agree LikeThe loin I googled either tri tip or sirloin roast. Is that same thing?? It's about 2-2.5 inches and smaller. Let me try a picture.
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0 • Off Topic Disagree Agree LikeShoulder roast
Loin tip
And a chuck for reference
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0 • Off Topic Disagree Agree LikeAs for the shoulder roast -- chuck comes from the front shoulder region. I bet it's indistinguishable but do wonder why it's labeled differently?
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0 • Off Topic Disagree Agree LikeThanks boss man! Looking forward to this loin tip!
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