Haven't posted for a bit, mostly due to hardware concerns with the Egg. All is fixed now, though, so it's time to start cookin' again! I warmed 'er back up with bacon cheeseburgers and grilled corn, but was (1) hungry and (2) drunk, so we didn't take pictures of those.
We did a "freezer cleanout" of all our frozen leftovers, and while we worked our way through those, I remembered that I had bought and frozen a nice, 2 3/4 lb. bottom round roast. What's better to do with bottom round than make Bawlmer-style pit beef, you ask? I answer: NOTHING, hon. Nothing is better.
We rubbed the roast with DP Raisin' the Steaks (a personal favorite), which is not the traditional paprika-seasoned salt-based Bawlmer rub, but the taste will still make you feel as good as a trip downy-ocean. Then applied a reverse sear (set up as CI, PS legs up, reg grid) - indirect around 400*F until the internal read 90*F. Then removed top grid and PS, kicked the tires, lit the fires (okay, stoked the fires, really), and gave it a good sear on all sides until there was a nice bit of char. It was not as rare as I might have liked, but it was still tender and flavorful, and the crust was delicious. We sliced it as thinly as we could manage without a fancy electric slicer, topped it with tiger sauce (1C mayo, 1/2 C prepared horseradish, juice of 1 lemon, heavy pinch of pepper, dash of salt), and served it with sweet potato fries (with house-made curry and sriracha mayos) and mixed steamed veggies.
Now, the terrible phone pics. Here's the roast getting its char on the Egg:
And here's the plate (this pic is particularly inartfully taken):
'Kay, all you need now is a Natty Boh and the O's on TV!