Rump Roast Blues

ThunderBunny

I will say right off the bat I am not an educated meat counter shopper. I'm trying, but not there yet.

In the name of adventure this morning I purchased a 3 lb rump roast all wrapped up in some sort of a "net" this morning - what is that thing for?

I got home, hit the 'net and discovered I had just bought one tough cut of meat

I've sniffed around the archives here here and am now a little confused. Am I just S.O.L?

I'm armed with a brand new BBQ Guru DigiQ DX and an open mind. Can I turn this toad into anything worthwhile? Pot roast? A decent stand-alone roast?? Anything good?
Thank you guys....

Joel

I've cooked pot roast on the egg in a broasting pan and it turned out decent. I don't think I'll go through the effort again for the results but it is possible.

Using this recipe: http://busycooks.about.com/od/beefroastrecipes/r/perfectpotroast.htm

Grandpas Grub

 
Great cut of meat. Leave the Jet Net on and season heavy and cook it raised 350° about 2 hr / lb of meat. This will come out spoon tender. When done cut through the Jet Net, pieces of bark will fly so keep a hand on the net as cutting.

If you do this in the oven season heavy, put in unwaxed butcher paper and cook the same time and temp. Will also cook up just a nice in a crock pot or the very best is the egg.

Also, makes a great DO cook on the egg. Brown in the DO then add chicken & beef stock and about 325° - 350° dome 4 to 6 hours cook until almost fall apart tender. Add some carrots, onion and spuds for a great meal. This is a different cut but yours will come out just as tasty.




GG

Gator Bait

 
WOW Kent, that looks good!!!

Gator

 

thirdeye

Kent,

I had no idea you were into paper bag cooking (or something real close it seems). Thought you might like to see some cook times for various things from this 99 year old cookbook.

ThunderBunny

Grandpas Grub,
That DO method looks mighty interesting.
1) Why is it called a "Jet Net" and what purpose does it serve?

Grandpas Grub

 
That's fantastic, thank you. I have always used un-waxed butcher paper. I didn't know there was a paper bag cooking.

I will try cooking some at the lower temperatures, this will be fun to play with.

I wonder if 40 minutes for a young chicken at 215° would get it cooked.

Sure appreciate the information. Kent