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Pikes Peak Roasts.

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  • Jerod Broussard
    replied
    I have a nice top sirloin roast to do next some time. I will be able to let that dude hang a while longer.

    Leave a comment:

  • Jerod Broussard
    replied
    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 Name: pikespeak4.jpg Views: 155 Size: 82.3 KB ID: 14064 Click image for larger version Name: pikespeak5.jpg Views: 151 Size: 105.3 KB ID: 14065
    Last edited by Jerod Broussard; August 30, 2014, 05:41 PM.

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  • SurfsUp
    commented on 's reply
    Will you do a Cajun spice with that? Hope you have a big freezer!
  • Jerod Broussard
    replied
    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.

    Leave a comment:

  • SurfsUp
    replied
    What are you planning for these?

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  • Jerod Broussard
    started a topic Pikes Peak Roasts.

    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 Name: pikespeak2.jpg Views: 239 Size: 103.7 KB ID: 13927 Click image for larger version Name: pikespeak3.jpg Views: 213 Size: 134.8 KB ID: 13928
    Last edited by Jerod Broussard; August 30, 2014, 11:40 AM.
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