What if someone likes their roast more well done??

Greeno55 · March 2013

I've picked up a 5.5lb sirloin tip roast for a dinner party tomorrow and can't wait to smoke it slow. I realize with this cut, it's so lean that taking it higher than 135° it risks drying out, but my father, is one of those well done type of people. Over the years I've got him almost OK with medium-well. Now what is the best way to turn a perfectly cooked hunk of meet into a not totally ruined well done piece? In the past I've taken some and put it in hot au jus to heat it more, but I feel like I'm boiling meat. Any other ways people use?

Charlie tuna · March 2013

Cook it to 125 -- remove it -- slice a portion off and throw it back on for a few minutes..

Chubbs · March 2013

Charlie tuna said:

Cook it to 125 -- remove it -- slice a portion off and throw it back on for a few minutes..
Exactly what I was thinking

ChokeOnSmoke · March 2013

Charlie tuna said:

Cook it to 125 -- remove it -- slice a portion off and throw it back on for a few minutes..

Yup, what Charlie tuna said.

Also, lean cuts of meat won't benefit from slow cooking. I'd cook it at 350 or so until it hits 125. Take off, chop a slice off and cook it some more if he insists on eating a dry piece of leather. Everyone is happy...

double · March 2013

Tell them it's my house you'll eat what I cook... That's what my Dad would do to me growing up ;-)

JRWhitee · March 2013

+3 What Tuna said otherwise you can order him a Pizza.

Greeno55 · March 2013

JRWhitee said:

+3 What Tuna said otherwise you can order him a Pizza.

Are you kidding? He's had my Egg'd pizza, he'd complain I got him take out.

@double - +1 I can use it as a teachable moment about the circle of life.

Duganboy · March 2013

The best advice to the OP is no need to go low and slow. 350-375 until desired temp.

Charlie tuna · March 2013

Also there is always "the microwave" !!

The Cen-Tex Smoker · March 2013

Charlie tuna said:

Also there is always "the microwave" !!

one of the dirtiest restaurant tricks of all times. Send back a steak and say you want it well done......hello microwave.

Eggcelsior · March 2013

Well, not quite dirty.... Those microwaves kill all kinds of crap that they pass through

The Cen-Tex Smoker · March 2013

Eggcelsior said:

Well, not quite dirty.... Those microwaves kill all kinds of crap that they pass through

If you've ever seen the inside of a commercially used micro, you know that is a good thing

)

Skiddymarker · March 2013

Have some bouillon? Learned this at the PR joint I worked at years ago, take a medium cut and put it in a pot of simmering to almost boiling beef bouillon or au jus if you have it. leave it there until it is well done. Kind of like sous vide on steroids. Much better than the nuke.

Austin Egghead · March 2013

DIL is same way. While meat resting open up the egg to get a good fire going, cut her portion off and return to egg to sear. Microwave is other option

What if someone likes their roast more well done??

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