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Deli style roast beef, How you do it.
alaskanassasin
Posts: 8,104
in Beef
Hey guys,
Just like the title says, looking for set up, rub, technique, temps. I am planning on using a rump roast, I don't have a meat slicer but I did get a Shun carving set for Christmas so I think I can pull it off. Thanks
South of Columbus, Ohio.
Comments
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South of Columbus, Ohio.
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I'm going to be following this thread. It's been stuck in my head after @Sea2Ski mentioned it in the toy slicer thread. Goal for the week."The pig is an amazing animal. You feed a pig an apple and it makes bacon. Let's see Michael Phelps do that" - Jim Gaffigan
Minnesota -
Yep @Sea2Ski made it sound to darn easy.
South of Columbus, Ohio. -
One comment outside the cook itself- put the roast in the fridge to cool before carving. You will get much better slices that hold together like your deli counter expectations.Greensboro, NC
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It is easy. It is THAT easy. And @Wolfpack has it right. The key is let it cool all the way down before slicing.
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Burning lump in Downingtown, PA or diesel in Cape May, NJ.
....just look for the smoke!
Large and MiniMax
--------------------------------------------------Caliking said: Meat in bung is my favorite. -
this was bottom, top, and i think the eye cooked in one roast 275 direct raised over half a load of lump.
fukahwee maineyou can lead a fish to water but you can not make him drink it -
I picked up a couple eye of round roasts. I'm thinking I might go sous vide with it."The pig is an amazing animal. You feed a pig an apple and it makes bacon. Let's see Michael Phelps do that" - Jim Gaffigan
Minnesota -
Put the roast in your oven at 200F until it's around 125-130F. Let cool overnight in fridge, carve/slice. If you feel confident you can ride that low in the egg, go for it.If you cook hot, like 300F, you might have a nice center but lots of grey. Probably will taste fine but that looks very unappetizing (to me, at least).______________________________________________I love lamp..
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I ended up with spog rub, cooked in the egg @200 until 130, its in the fridge now.
South of Columbus, Ohio.
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