Roast beef

Chef Arnoldi

<p />i made roast beef this weekend - lunch meat :>)[p]a 6.5Lbs top round injected with [ 1/4cup soy sauce+ 1 teasp garlic powder + 1 teasp freshly processed ginger root + 1 teasp onion powder + 3/4 cup cold water: all mixed well til combined ][p]rubbed with: Lowrie's season salt + fresh ground black pepper + Vegetta (Croetian vegetable season salt) + hungarian paprika.[p]let it sit in the fridge overnight.
cooked @ 300°F indirect - removed when internal temp reached 145°F
let it sit 30min. then sliced thin against the grain.[p]i packed it in several packages to freeze for future cold cuts. [p](note: the red outer ring is from the paprika & some from the smoke. It took about 4hrs to do,

Chef Wil

Chef Arnoldi,
Bravo to you Chef.Top has become my favorite beef dish to cook. Congrats again MAN !!!

Borders

Chefs,
Why do you like top round roast? Is it called anything else?

Chef Wil

Borders,
I like the top round or better yet the top sirloin roasts. I like the texture and flavor, excellent for reheating for samuches and such. Call me crazy, but I am really notso fond of Rib-eyes because of their fat content. As for as Steaks, I like the t-bones or sirloins strips or top sirloin steaks because of the fat content. Like I said, call me crazy.........LOL