I asked for the former. She brought home the latter. I think I’m going to just tell her dinner will be served on Monday. 😂🤣
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Chuck Roast vs. Round Roast...
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Mrs. O’Leary’s Cow Crust, indirect until 115 internal, then direct, 5 minutes per side until 125 internal. Slice thin. Great eating.😋
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Can you show us a picture of it ?
I had a little trouble with toughness with round, though when I got it right and sliced it thin, great stuff !
Made me want to buy a commercial grade slicer just to slice up round for sandwiches.
A ridiculous idea, of course. But I did shop them online ! ! !
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Serious, a hundred bucks ? ? ?
Maybe the pandemic has driven up the prices, just like chest freezers were almost impossible to find, and meat was scarce. I looked a little on Craigslist, ebay (shipping would be alot). I figured it would be around I forget $500+ ? Plus they are pretty big and I live in a small place.
Still, if someone gave me one or I could pick it up not too expensive, I'd make room !
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I decided to go sous-vide-que before I posted this. I’m generally following Clint’s advice: https://amazingribs.com/tested-recip...d-roast-recipe. Next time I’m going to try indirect to 115 IT, and sear to 125. Donw That looks really darn good!
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No problem found a few picks of the last round I did
Donw is more rare and juicy, I got distracted and let the inside temp get away from me, went to 140 but rounds seem to be forgiving. Still tasty
Can’t remember if I used cherry or pecan but takes smoke really well.
And leave in fridge till last moment and onto the grill it does make a difference
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Originally posted by smokin fool View PostNo problem found a few picks of the last round I did
Donw is more rare and juicy, I got distracted and let the inside temp get away from me, went to 140 but rounds seem to be forgiving. Still tasty
Can’t remember if I used cherry or pecan but takes smoke really well.
And leave in fridge till last moment and onto the grill it does make a difference
- Likes 2
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