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Rump roast advice, please.
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Founding Member
- Jul 2014
- 3246
- Halethorpe, MD
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Weber Summit Kamado with SnS and Vortex.. Broil King Baron, Primo Oval Junior. Primo XL. Love grilling steaks, ribs, and chicken. Need to master smoked salmon. Absolutely love anything to do with baking bread. Favorite cool weather beer: Sam Adams Octoberfest Favorite warm weather beer: Yuengling Traditional Lager. All-time favorite drink: Single Malt Scotch
Baltimore Pit Beef. No end of awesomeness!
https://amazingribs.com/tested-recip...it-beef-recipe
I don't think low 'n slow will be good, since it is a very lean cut of beef.
Sous vide Que :
https://amazingribs.com/tested-recip...d-roast-recipe
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+1 Baltimore Pit Beef. Got some ready to go on the grill in just a short while. If you decide to go low and slow pull it at around 115 and sear until 125. It will move itself up into medium rare on its own. Enjoy.
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I find when its a funny shape give it a flip at some point, around 80 inside temp, works for me anyway.
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Unfortunately I’ll only have 2 or 3 hours to dry brine. I just made up a fresh batch of MOCC. There’s lots of rosemary growing on the patio grill so using fresh. Miss Terri opted out of the Tiger sauce and she just wants to dip it in the aus ju sauce. MH recommends smoking at 225. I’ll put it on the WSM. I completely forgot about this recipe. I think I did it a couple of years ago, maybe more. Thanks for your input!
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I just cooked a Top Round when I didn't have time to properly dry brine. I put a coat of SPOG down, a bit heavier than I normally would, popped it in the fridge for a couple of hours and then rubbed with Cow Crust and reverse seared it. Took it to 118 IT and let it rest while we ate and the SnS got the warp core online. it had climbed to 123ish before I seared it, I didn't check the temp after, but it was perfect medium rare when I sliced it the next day. Super tasty on it's own, and in a sammich you don't even notice it wasn't dry brined.
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