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Need some roast beef this weekend.....
Sea2Ski
Posts: 4,088
So on goes the beef rubbed with DP red eye express and oak smoke. Will pull it off once it hits 128-129F internal.
One is 5.5 lbs and the other at 7.1 lbs.
I will slice it once chilled in the fridge - probably tomorrow night.
Fresh horseradish is in the fridge ready to go.
One is 5.5 lbs and the other at 7.1 lbs.
I will slice it once chilled in the fridge - probably tomorrow night.
Fresh horseradish is in the fridge ready to go.
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Burning lump in Downingtown, PA or diesel in Cape May, NJ.
....just look for the smoke!
Large and MiniMax
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Burning lump in Downingtown, PA or diesel in Cape May, NJ.
....just look for the smoke!
Large and MiniMax
--------------------------------------------------
Caliking said: Meat in bung is my favorite.
Comments
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Excellent . Horseradish and beef is a man’s combination
1 Large Egg, Blackstone griddle
Belgium...........The Netherlands??
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High on my list of to-dos. Can't wait to see the finished product.DFW - 1 LGBE & Happy to Adopt More...
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@NorthPilot06 I make roast beef fairly regularly and I never get tired of it. It should turn out something like this prior cook. It is an easy fun cook that always gets rave reviews.
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Burning lump in Downingtown, PA or diesel in Cape May, NJ.
....just look for the smoke!
Large and MiniMax
--------------------------------------------------Caliking said: Meat in bung is my favorite. -
Off the egg and on the cooling rack for even cooling.--------------------------------------------------
Burning lump in Downingtown, PA or diesel in Cape May, NJ.
....just look for the smoke!
Large and MiniMax
--------------------------------------------------Caliking said: Meat in bung is my favorite. -
Sea2Ski said:@NorthPilot06 I make roast beef fairly regularly and I never get tired of it. It should turn out something like this prior cook. It is an easy fun cook that always gets rave reviews.DFW - 1 LGBE & Happy to Adopt More...
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@Sea2Ski what cut of meat do you find works best for the roast beef?DFW - 1 LGBE & Happy to Adopt More...
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NorthPilot06 said:@Sea2Ski what cut of meat do you find works best for the roast beef?
Large BGE -- New Jersey -
JacksDad said:NorthPilot06 said:@Sea2Ski what cut of meat do you find works best for the roast beef?
Depends on the situation. For fancy meals (mother’s day, christening’s, a major milestone birthday) I may use a tenderloin if only for a few people. I have done ribeye roast, sirloin roast, dry-aged ribeye... you name it, but I usually go with the cheaper cut of the bottom round. With that being said, I usually stay away from the eye round (which is usually separated from the rest anyway.) For even cooking, look for a center cut of the bottom round if possible. The more square the better, but if some like rare and some like well, tapered is what you are after.
Since you are probably going to want to slice it thin, the tenderness of the cut is not that important. I love my small slicer. Light, portable, sharp as hell and it does everything I want it to do - including paper thin roast beef.
It is a easy cook that is very rewarding. Give it a try! Cook into slow so it is evenly cooked throughout, and remember carryover cooking. And finally, the rub is not that critical. You can really pack it on since the “body” to “rubbed surface area” ratio is very small.--------------------------------------------------
Burning lump in Downingtown, PA or diesel in Cape May, NJ.
....just look for the smoke!
Large and MiniMax
--------------------------------------------------Caliking said: Meat in bung is my favorite. -
Awesome!! That looks fantastic. So how long did those two roasts take?
Rowlett, Texas
Griffin's Grub or you can find me on Facebook
The Supreme Potentate, Sovereign Commander and Sultan of Wings
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@Griffin I really did not time it as I go by temp, but I would say 2.5 - 3 hours at 225F’ish dome temp.--------------------------------------------------
Burning lump in Downingtown, PA or diesel in Cape May, NJ.
....just look for the smoke!
Large and MiniMax
--------------------------------------------------Caliking said: Meat in bung is my favorite. -
Do you inject with anything?
great looking beef!Lrg 2008
Mini 2009 -
marysvilleksegghead said:Do you inject with anything?
great looking beef!
Here it is mid way through slicing When I am done slicing, I pour that juice on top of what was sliced
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Burning lump in Downingtown, PA or diesel in Cape May, NJ.
....just look for the smoke!
Large and MiniMax
--------------------------------------------------Caliking said: Meat in bung is my favorite. -
That looks amazing!
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XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16 Large #2 11/20 Legacy from my FIL - RIP
Tampa Bay, FL
EIB 6 Oct 95 -
Thank you
For me personally, it is just a hair overdone, but literally only by 2-3 degrees. I will still happily eat it.--------------------------------------------------
Burning lump in Downingtown, PA or diesel in Cape May, NJ.
....just look for the smoke!
Large and MiniMax
--------------------------------------------------Caliking said: Meat in bung is my favorite. -
Sea2Ski said:Thank you
For me personally, it is just a hair overdone, but literally only by 2-3 degrees. I will still happily eat it.Visalia, Ca @lkapigian -
I have not ever done it SV, but thought about it.
Do you smoke it for an hour or so, then put in SV? What is your process?--------------------------------------------------
Burning lump in Downingtown, PA or diesel in Cape May, NJ.
....just look for the smoke!
Large and MiniMax
--------------------------------------------------Caliking said: Meat in bung is my favorite. -
Sea2Ski said:I have not ever done it SV, but thought about it.
Do you smoke it for an hour or so, then put in SV? What is your process?Visalia, Ca @lkapigian -
Gonna give that a try next time. Thank you!--------------------------------------------------
Burning lump in Downingtown, PA or diesel in Cape May, NJ.
....just look for the smoke!
Large and MiniMax
--------------------------------------------------Caliking said: Meat in bung is my favorite.
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