Roast Beef

DMW

So I thawed a bottom round roast I had planned to use for jerky. Last minute change of plans I decided to do deli roast beef for lunch meat.

I wanted to hit it with high heat for a crust and then drop the temp to slowly cook the interior. Stabilized the XL at 300* while I was finishing a required useless webcast this afternoon. I then opened things up at let it hit 500*. I put the roast on for 5 min, then flipped and another 5 min. Then closed all vents down to just barely opened. Over the next hour it took to finish it finally worked its way down to 300*.

I haven't tried to drop temp like this before, and not sure I liked it, thermal mass of the ceramics are just way too efficient. This is one case where a metal cooker might be better. Its cooling now, I'll know when I slice it if I killed the exterior. I think I'm going back to reverse sear, or just start low and bring the temp up towards the end of the cook. Or start closing things up as soon as I put the meat on.

@SGH I know you have started cooks at high temp and dropped it down, any tips?

johnkitchens

Let us know how this turns out. It sure does look good!

SGH

@DMW
Brother when I am going to start at a high temp but drop back down I be sure to use large empty drip pan. When I'm ready to drop temp just pour water into the pan and the temp will drop off dramatically. When I'm doing turkey I can drop from 500 degrees to 325 in a matter of minutes using this method. The ensuing steam drops the temp very quick even in the ceramic cookers. For reference the pan I use is 16x2 1/2 and will hold almost 3 gallons of water. It will drop the temp with no problem. I hope this helps my friend.

DMW

@SGH Thanks, makes perfect sense, will try that next time.

SGH

@DMW‌
I think that you cook on a XL. If I am correct in that assumption I would recommend a larger pan. The 16 inch is perfect for the large. Not sure of the diameter of your XL.

DMW

@SGH Yes, XL. Same technique, just use the largest pan that will work to fill up with cold water to absorb the heat.

SGH

@DMW‌
My large is 17 inches in diameter so I use a 16 inch pan. The -1 inch rule should work just as well on each size egg. As always your food looks like a winner my friend. Excellent job.

NPHuskerFL

@DMW‌ Superb! And might I add that's a gorgeous galantine work! Beautiful work!

SGH

@DMW‌
Just one final note my friend. On my large 1 quart of cold water dumped into the pan will drop the large egg from 500 degrees to 325 in under 10 minutes. Of course you still need to start choking the vents down as well but that goes without saying. It would be my guess that on your XL that 2 quarts of cold water would be real close to perfect. Again your food looks excellent as always my friend.

anzyegg

Looks awesome!!! I'm sure it tasted great.

DMW

@anzyegg I'll let you know when I slice it. Its in the freezer now. Should be an hour or so before its ready to slice.

Skiddymarker

For deli sandwiches seems to me you might not want a crust/bark. I think you are better off with the reverse sear - and hold the sear. Let the smoke and the rub work some magic, pull the roast at 125-130º then into the freezer or fridge to quick cool. Once it has firmed, slice it. 

I use inside/bottom round for Italian beef. The roast is cooked over a pan of beef broth to ensure that no crust forms. 

boochsr71

looks good!

DMW

OK, Phillies are done, beat the Brewers (again). Got it on the slicer. The ends were a bit overdone for my liking, but the rest was just what I was looking for. This was SPOG with another extra coat of pepper. The flavor worked great. Its now in the freezer overnight and I'll vac pack it tomorrow in bags.

Flavor was what I was looking for. Looking forward to lunches with some horseradish and onions.

nolaegghead

nice n purdy

SGH

@DMW‌
Looks like a winner to me!!

Nanook

Nice!!

johnmitchell

Wow that looks awesome..I also learnt a lot about dropping temps from this thread Thanks again @SGH

=D>

tulocay

Looks great.

SpartanPride

@DMW - Do you have to put it in the freezer or was that just to save some time?  Could you put it in the fridge just as well and slice the next day? Thinking of getting a deli slicer, you may have just pushed me over the line.  Looks great!

GATABITES

@DMW‌, u have a slicer? Those slices look too purty. Lol

DMW

@SpartanPride It slices a bit easier if it is partially frozen. Not needed, but I always do now. You don't want it solid though.

@GATABITES Yes, I have a Chef's Choice 615. It works well for the volume of slicing I use it for.

Thanks guys.

HDumptyEsq

Use 'em for reverse wraps! Didn't I read something on here about that yesterday?

JRWhitee

Nice Beef!

saluki2007

Wow looks great @DMW.  Wife and I both love Roast Beef.

Thanks @SGH for the info on dropping the temp.  I feel like that's something that is so obvious you wouldn't think of it.

NDG

Beautiful - that beast should keep you well fed for many meals to come.  also, I LOVE THE SLICER - I am researching them now.  Nice cook.

Griffin

^:)^  Damn. You got me wanting to break out my slicer.

SGH

@saluki2007‌
You are more than welcome my friend.