Doing at 2.75lbs top round today. It's dry-brining at the moment, then I'll hit it with some Mrs O'Leary's Cow Rub and get it on low and slow for several hours this afternoon. I'll also do some double-fried fries whist I'm out there.
Nice weather for it!
Cookers:
Large Big Green Egg with a Ceramic Grill Store rack system, and the SnS setup.
Weber Genesis SA-E-330 LP INDIGO with SS Grates, Weber Crafted frame kit, baking stone, griddle (2/3), all from Ace Hardware.
For the first time in a long time I have no kettles as I gave them all away.
Everything Else:
SnS #3 with certificate. I was their first customer.
Sous Vide equipment.
SnS and Thermoworks instant read and leave-in thermometers.
Grill Grates for BGE.
Kingsford Blue Bag, Weber lighter cubes, Weber charcoal chimneys.
Rubs with salt: Meat Church Holy Cow.
Rubs without salt: Home-mixed versions of previously sold SnS Grills Rocky's Rub and Not Just for Beef using their recipe. SPOG.
Spices: Lots of 'em.
Nice looking top round. The salt on your board ties in with the snow in the second photo. How are you doing the double-fries?
The salt is considerably lighter than that wet, heavy snow!
I'll slice up my potatoes at lunch time and put them in a bowl of water to soak for several hours. When it's time to cook I drain/rinse/dry them and then get a dutch oven of oil to ~300* and do the first cook for about 4 minutes, until the cut easily with spoon/spatula but before they start to brown. Then I take them out the oil and crank it up to ~400*. When everything's ready the fries go back in for 3 - 4 minutes until they're nice and brown and crispy. Out the oil, into bowl lined with paper towel and onto the table for eating!!
As an extra benefit it seasons the dutch oven amazingly!
Here's a trick you might want to try, at least on part of them. After soaking and draining, put them in a bowl with some coarse salt and mix them around so that you rough up the surfaces of them. GIve more surface area for the oil to get into and work. Then go on with the rest of your procedure.
Once again my SO is right, I'm like a dog seeing a shiny object.
Now or I wanna do double fried fries in my DO. The kicker, it seasons it!!!!
Ive often wondered this and will ask, do our deep fry on your cooker? I know it's a Duluth oven and doesn't have shallow walls and you manage a responsible amount of oil. Is that doable?
Once again my SO is right, I'm like a dog seeing a shiny object.
Now or I wanna do double fried fries in my DO. The kicker, it seasons it!!!!
Ive often wondered this and will ask, do our deep fry on your cooker? I know it's a Duluth oven and doesn't have shallow walls and you manage a responsible amount of oil. Is that doable?
I use my 'side' burner for the fries. You can just see it there mounted to my grill area. I saved the burner from my old Chargriller Duo when I dumped it, just so I could use it for my new setup.
It's cooking much faster than I had planned for. It's been in for just over an hour and it's already up to 99* internal temp with grill temps between 200 and 220.
If you look at the cut face, you'll cords of meat going from left to right. That's the grain. You want to cut across it, which will soften it up a bit.
Looks good, however, it looks like you cut with the grain. Was it tender enough? I usually make pit beef with it. Meathead has a good recipe on the site for it. Low n Slow until it hits ~ 115-120 then sear it on all sides until it hit's 130 in the center.
I did use MH's recipe/technique, problem was it cooked much faster than anticipated, so I had to hold it for an hour or so which probably wasn't ideal! Which way is the grain?
Cookers:
Large Big Green Egg with a Ceramic Grill Store rack system, and the SnS setup.
Weber Genesis SA-E-330 LP INDIGO with SS Grates, Weber Crafted frame kit, baking stone, griddle (2/3), all from Ace Hardware.
For the first time in a long time I have no kettles as I gave them all away.
Everything Else:
SnS #3 with certificate. I was their first customer.
Sous Vide equipment.
SnS and Thermoworks instant read and leave-in thermometers.
Grill Grates for BGE.
Kingsford Blue Bag, Weber lighter cubes, Weber charcoal chimneys.
Rubs with salt: Meat Church Holy Cow.
Rubs without salt: Home-mixed versions of previously sold SnS Grills Rocky's Rub and Not Just for Beef using their recipe. SPOG.
Spices: Lots of 'em.
Comment