We’re hosting Thanksgiving this year and we have to feed ten people (we’re not turkey people). Times being what they are, we’re trying to stay on a budget. I stumbled across a pikes peak roast which I had never heard of. Based on everything I’ve read, it’s pretty lean with not much flavor. Do I have that right?
It is below the round and it is lean. I hung mine (somehow) in the Pit Barrel until they got good and brown (basic beef rub), then placed in a foil pan with onions and bell peppers until probe tender. They were goooooood.
Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About meReal name: Aaron
Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)
Occupation:
Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
By my logic, lesser chuck grades might benefit from similar treatment. I’m seeing a lot of whole chuck roll primals around here, but they sure ain’t Prime.
The roast we had came off a calf we had slaughtered and evidently they didn't feel like throwing it in the grinding bin. I don't think they even get the briskets off of 'em. No worries, the ground meat is AWESOME!!!
Veal brisket, opportunity missed? I’m not sure that’s even a thing, but I think you should be bothered, and I now have to figure out if there is another exotic brisket type I need to find.
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