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What if someone likes their roast more well done??
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Greeno55
Posts: 635
I've picked up a 5.5lb sirloin tip roast for a dinner party tomorrow and can't wait to smoke it slow. I realize with this cut, it's so lean that taking it higher than 135° it risks drying out, but my father, is one of those well done type of people. Over the years I've got him almost OK with medium-well. Now what is the best way to turn a perfectly cooked hunk of meet into a not totally ruined well done piece? In the past I've taken some and put it in hot au jus to heat it more, but I feel like I'm boiling meat. Any other ways people use?
LBGE (2012), MiniMax (2014), and too many Eggcessories to list. - Sudbury, Ontario
Comments
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Cook it to 125 -- remove it -- slice a portion off and throw it back on for a few minutes..
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Charlie tuna said:Cook it to 125 -- remove it -- slice a portion off and throw it back on for a few minutes..Exactly what I was thinking
Columbia, SC --- LBGE 2011 -- MINI BGE 2013 -
Charlie tuna said:Cook it to 125 -- remove it -- slice a portion off and throw it back on for a few minutes..Also, lean cuts of meat won't benefit from slow cooking. I'd cook it at 350 or so until it hits 125. Take off, chop a slice off and cook it some more if he insists on eating a dry piece of leather. Everyone is happy...Packerland, Wisconsin
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Tell them it's my house you'll eat what I cook... That's what my Dad would do to me growing up ;-)Lynnwood WA
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+3 What Tuna said otherwise you can order him a Pizza._________________________________________________Don't let the truth get in the way of a good story!Large BGE 2006, Mini Max 2014, 36" Blackstone, Anova Sous Vide
Green Man GroupJohns Creek, Georgia -
JRWhitee said:+3 What Tuna said otherwise you can order him a Pizza.
Are you kidding? He's had my Egg'd pizza, he'd complain I got him take out.
@double - +1 I can use it as a teachable moment about the circle of life.LBGE (2012), MiniMax (2014), and too many Eggcessories to list. - Sudbury, Ontario -
The best advice to the OP is no need to go low and slow. 350-375 until desired temp.
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Also there is always "the microwave" !!
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Charlie tuna said:Also there is always "the microwave" !!
one of the dirtiest restaurant tricks of all times. Send back a steak and say you want it well done......hello microwave.Keepin' It Weird in The ATX FBTX -
Well, not quite dirty.... Those microwaves kill all kinds of crap that they pass through
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Eggcelsior said:Well, not quite dirty.... Those microwaves kill all kinds of crap that they pass through
If you've ever seen the inside of a commercially used micro, you know that is a good thing )Keepin' It Weird in The ATX FBTX -
Have some bouillon? Learned this at the PR joint I worked at years ago, take a medium cut and put it in a pot of simmering to almost boiling beef bouillon or au jus if you have it. leave it there until it is well done. Kind of like sous vide on steroids. Much better than the nuke.Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad!
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DIL is same way. While meat resting open up the egg to get a good fire going, cut her portion off and return to egg to sear. Microwave is other optionLarge, small and mini now Egging in Rowlett Tx
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