Bottom Round- To roast or for Jerky

Ohio Boy in DC

Picked up some bottom round dirt cheap and searched the archives only to find a couple of recipe's....[p]Jerky looked interesting , but I won't be able to get the Tender Quick locally before the meat goes bad...[p]any thoughts???

Car Wash Mike

<p />Ohio Boy in DC,
I never use tender quick. When do you plan on doing something with this chuck o' meat?
Jerky is my favorite.[p]CWM

Ohio Boy in DC

Car Wash Mike,
Working from home tomorrow so I was thinking about putting it on in the morning...[p]How do you get away with not using the Quick???[p]Nice picture! Making me hungry already

Car Wash Mike

Ohio Boy in DC,
I have never used Quick Tender and I don't now why you should. If it is for curing to last awhile, the jerky will be gone in a couple days.
Put your roast in the freezer for 45 minutes then take out and slice. Marinade overnight then cook indirect for 6-10 hours. The longer you cook the drier the jerky gets. Go easy on the smoke as you might have a bitter taste if you use to much wood.
Please post results,
Now, I'm hungry for jerky,[p]CWM

Unknown

Car Wash Mike,[p]That inverted plate sitter is looking nasty. I think santa needs to bring you a new one!

WessB

LAD,
LOL...seriously tho....a good high temp burn can have that thing lookin almost like new...just in case anyone was wonderin about cleaning one..[p]Wess

Car Wash Mike

LAD,
Why ruin a good thing?
Wess is right.
A couple steaks and everything is good.[p]CWM

Unknown

Ohio Boy in DC, try sauerbraten.

JSlot

Watched Emeril make this today. It's top round, not bottom, but I don't think there would be a big difference. This could be adapted for the BGE using a dutch oven. Looked too good not to pass the recipe along.[p]Happy Holidays!
Jim

JSlot

Would help to add the link.............
[ul][li]Beef Grillades[/ul]