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one down, two to go

edited November -1 in EggHead Forum
Momma kat brought home three 3.5-4.0 pound boneless round rump roasts as they looked good and "beefy"! In her opinion between some marinade connoction and the BGE I can tenderize shoe leather (do I have her fooled or what?) Well, I looked for a recipe for this cut, but found nothing, so I settled on the Tri-Tip approach. I even let it sit for 48 hours in the marinade instead of the 24 and then 24 in the rub instead of 12...thinking the extra time should do the trick. I followed the Tri-Tip directions and pulled it off when polder reached 135. Bottom was a piece of over cooked still tough meat. I hate to waste so much food, but we won't revisit that thing again and garbage pickup is Friday so bye bye roast. My question then is what do I do with the remaining 8 pounds of meat? Any recipes out there, gang? Thanks in advance. ^oo^~


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