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DHall
DHall Posts: 180
edited November -1 in EggHead Forum
A friend brought me a piece of meat to cook thinking it was a Tri Tip bc she knew I had been trying to find one. Anyway what I ended up with is labeled as a Boneless Rump Roast weighing in at 2.7 lbs with a real thick fat cap on the top side and a thin vein of fat running thru the middle. SO my question is what is the best way to egg this thing. Rite now I am thinking just EVOO, salt, and pepper and TREX it.
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