Rump Roast

Unknown · October 2007

Does anyone have a suggestion on cooking a rump roast?

Unknown · October 2007

Cali P,[p]This one should help.[p]Beef, Roast, Rump, Fishlessman

I wanted to cook this one at 325, BGE wouldnt hear of it, i didnt argue and it cooked at 340 dome. 1 1/2 hours in the sink with hot water to warm the center up to about 88 degrees, roasted directly on a raised grill and then a quick sear at 900 degrees. almost as tender as a prime rib, but better flavor. 35 minute cook time for a 3 pound chunk

Recipe Type
Main Dish, Meat

Recipe Source
Source: BGE Forum, Fishlessman, 04/20/06

Unknown · October 2007

Richard Fl,[p]Can you be more specific? Do you sear it before placing on the BGG? Are you only cooking for 35 minutes? Sorry, but my wife will kill me if I screw it up!

Mike in Abita · October 2007

Cali P,
This used to be a weekly Sunday cook for my family. My mom would cook hers in the oven but I can't see why it wouldn't work on the egg. Try this recipe as it is a close to hers as I can remember. Cooking times will probably be longer due to shape of roast.[p]Hope this helps
Mike
[ul][li]Pot Roast[/ul]

Unknown · October 2007

Cali P,[p]This recipe belongs to fishlessman. and he might be in colorado for the series and fishing the rockies. As he points out the sear was at the end of the direct cook at 350F after the meat was warmed in hot water.[p]Lets try another recipe.[p]Beef, Roast, Rump, ClayQ

rickbla,My latest method is indirect around 300 dome with hickory smoke. Sometimes I'll do a quick sear to help flavor the meat but more often these days I just roast it until 130-135 internal in the thickest part. Makes good sandwich meat. The egg does it's magic with this cut as it retains the meats juices and tenderness. This rump roast in the pic was brined then roasted to make deli beef.Buy the best rump roast you can find and enjoy.Clay

Recipe Type
Beef, Main Dish

Recipe Source
Source: BGE Forum, ClayQ, 07/14/07

[p]

Clay Q · October 2007

Richard Fl,
Thanks Richard.
I'll link a picture.

Clay Q · October 2007

<p />Cali P,
Rump roast is great for samitches when it's sliced thin.
Indirect heat at lower temps slowly roasts the meat and gives a more consistent finished internal temp across the cut. Here's a pic. Season with steak seasoning and keep a close eye on internal temps. The meat will continue to go up in temp after it's off the egg by 3 to 5 degrees as it rests.
Good luck! See Richards reply.
Clay

Grandpas Grub · October 2007

Cali P,[p]Dutch Oven it in the EGG for out of this world Rump Roast.[p]Season with s& med or course peper light onion poweer & light garlic[p]Put the oven directly on the coals and let it get HOT. Sear the roast on all sides (good solid sear) I let it cook each side for about 4 to 6 minutes[p]Remove meat. Put in 2T evoo and add onions (a lot) keep stirring for 1/2 min. You want all the 'crusties/goodies' on the bottom of the pan into the brew. Add 4 clove minced garlic & 1T sugar for another 30 seconds stir continually - don't burn the garlic or sugar. Then add carrots and potatoes (reds quartered are great) add the meat back in and 1ea 15 oz lo soduim chicken broth and beef broth.[p]Grid temp to low simmer abt 300° cook for 2 hrs. turn meat and let it go 2 more hours. Then check with temp & fork test. [p]It usually takes me (in lg at above temp) another 2 hours.[p]When you are happy with the meat pull and foil. Pull the veggies. [p]Take the remaning liquid add a corn starch or flower rue and make gravey out of the liquid.[p]Serve and enjoy the best Pot Roast ever.[p]Kent

Unknown · October 2007

Grandpas Grub,[p]Don't use the lid on the Dutch Oven. At times I will also add some cherry or apple wood (on the coals) for flavoring.[p]enjoy...

Rump Roast

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