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Pikes Peak Roasts.

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    Pikes Peak Roasts.

    These are from the lower round above the shank, which is funny they call them "Pike's Peak."

    Pretty much a cross section of multiple muscle groups, so I made sure to hook down to the last muscle.

    BBBR after a little dry brining.

    One is twice as thick, so it is getting a head start. It is to 73 internal at the 26 minute mark.

    Click image for larger version

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    Last edited by Jerod Broussard; August 30, 2014, 11:40 AM.

    #2
    What are you planning for these?

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      #3
      Gonna bark them up real good. Then pan up and cook 'em like a pot roast to go with some rice.

      Parents are visiting form southwest Louisiana. Dad just butchered a calf that dressed 650 pounds.

      Comment


      • SurfsUp
        SurfsUp commented
        Editing a comment
        Will you do a Cajun spice with that? Hope you have a big freezer!

      #4
      I added a little more cayenne to the BBBR. Came out great. 4 hours BBQing....2 hours wrapped with onions and bell peppers. Home grown calf tastes AWESOME!!! Along with corn, bread, and fried eggplant.

      Click image for larger version

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      Last edited by Jerod Broussard; August 30, 2014, 05:41 PM.

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        #5
        I have a nice top sirloin roast to do next some time. I will be able to let that dude hang a while longer.

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