Bottom round, thin sliced

SSN686 · June 2007

Morning All:[p]We have a potluck lunch coming up on Tuesday at work and I have been trying to figure out what I could take to show off the Egg. With the lunch at noon and not having anything more than two microwaves to heat something I wanted to do something that could be served warm or cold (I can nuc it slightly just to take the chill off). Today at Sam's I found a 5.82# bottom round roast. I trimmed off a small layer of hard fat on one side then sprinkled it generously with garlic powder, sea salt and fresh ground pepper. It went on the Egg on a raised grid with a dome temp of about 350. The temp drifted up to about 400 after about two hours. When I checked the internal temp after two hours it was between 125 and 128 everywhere I hit with the Thermapen. [p]I pulled it off, covered with foil and let set for about an hour before breaking out the meat slicer. I sliced it on the thinnest setting and it is very tasty. Here is the pile of meat after slicing.[p][p]And a close up of the pile. It have been just a little bit more rare, but that is only my opinion. Most people don't like as rare as I do.[p][p]I will take in some rolls and people can either have a sandwich or eat it without the roll. Looking forward to some good eats Tuesday.[p]Have a GREAT day!
Jay[p]

Car Wash Mike · June 2007

SSN686,[p]Looks good Jay. Most people don't like medium beef.
What kind of slicer do you have?[p]Mike

SSN686 · June 2007

Morning Car Wash Mike:[p]Thanks for the comments. The slicer is a Chef'sChoice 610. Works very well and pretty easy to clean.[p]Still not 100% on Omaha, but looking very likely (90% maybe at the moment).[p]Have a GREAT day!
Jay

Bottom round, thin sliced

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