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  • Help with Cooking a Lean Roast

    I have a fresh from the ranch roast to cook. I was given some not so desirable cuts of meat from my sister's meat locker. She felt I could make them taste better on the egg. She may be right but I'll need the help of the many experts here.[p]This is the cut:[p]Heel of Round Roast: ROUND Least tender Round cut. Contains thick connective tissue and ends of top round, bottom round and eye of round muscles. Bone-less wedge-shaped. Alias Pikes Peak Roast.[p]Further investigation:[p]bottom round Notes: The bottom round is usually divided into two smaller cuts: the bottom round roast and the rump roast. [p]bottom round roast Notes: These roasts are cut from the bottom round. Some people roast them in the oven, but they're a bit tough and work better as pot roasts. Substitutes: rump roast OR arm roast OR shoulder roast[p]eye round roast = eye of the round Notes: This boneless roast looks like a choice tenderloin, but it's much tougher. It's best to cook it very slowly using moist heat. A steak cut from this roast is an eye round steak. Substitutes: rump roast[p]It would appear that I either cook this as a pot roast or the moist heat of the Egg might also work. Any suggestions?[p]Thank you,[p]CC[p]
  • Re: Concrete Counter: More pics

    Everyone is talking going green...we've know all along. B)
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