I have a 3 3/4lb choice bottom round rump roast that I need to do something with, any ideas on how to employ the MES in making this happen?
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Choice Bottom Round Rump Roast Ideas
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Originally posted by AJ View PostCure it, smoke it, slice it paper thin like Bear's dried beef.
Or make jerky...Craig
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Most of my Dried Beef is made from Eye Round, but here's one I did with some "Bottom Round" (mixed with some CB).
http://www.smoked-meat.com/forum/showthread.php?t=18936
BearVietnam Vet---9th Inf. Div. Mekong Delta (1969)
Easy to follow Step By Steps: Pulled Cured Boston Butt Ham and Buckboard Bacon--Smoked Salmon-- Bacon-On-A-Stick--Bacon (Extra Smokey)--Boneless Cured & Smoked Pork Chops & CB--Canadian Bacon & Dried Beef--Ham Twins (Double Smoked)--Double Smoked Hams X 4--Bear Logs (All Beef--Unstuffed)--Smoked Bear Loaf (All Beef-Mild Hot)--Prime Rib (My Best ever)--Another Prime Rib--Chucky (Pulled Beef)--Twin Chuckies--Pork and Beef Spares--Rare Beef (for Sammies)--Raspberry Chiffon Pie---
Mom & 4 Cub litter---Potter County, PA:
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More choice's
You might use more salt and pepper.
Pre-Heat the mes to 500 degrees.
Prep the roast by making 4-5 slits in the roast and filling the holes with salt, pepper and 1/2 of a clove of Garlic.
Now Salt and Pepper the rest of the roast.
Put the Roast in the mes and sear for 20 minutes.
Then add the water, the chopped onion and reduce the temperature to 275 degrees.
Cook for 20 minutes per lb. I like mine rare so that is what you will get if you cook for this period of time.
make gravy from the drippings and pour over wild rice and meat. grilled carrots and asparagus..sigpicWal-Mart shopping cart undergoing heavy mods.
nano second fast camo titanium splash proof thermo pen
need a larger spatula for early morning road kill removal.
As the venomous south American hissing skunk rat is growing fast and needs larger portions.
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Originally posted by Kyote View PostMore choice's
You might use more salt and pepper.
Pre-Heat the mes to 500 degrees.
Prep the roast by making 4-5 slits in the roast and filling the holes with salt, pepper and 1/2 of a clove of Garlic.
Now Salt and Pepper the rest of the roast.
Put the Roast in the mes and sear for 20 minutes.
Then add the water, the chopped onion and reduce the temperature to 275 degrees.
Cook for 20 minutes per lb. I like mine rare so that is what you will get if you cook for this period of time.
make gravy from the drippings and pour over wild rice and meat. grilled carrots and asparagus..
Sounds good, except for preheating the MES to 500°. That would bring the Fire Dept, because the MES maxes out at about 275°. I've had one up to about 325°, but never 500°.
BearVietnam Vet---9th Inf. Div. Mekong Delta (1969)
Easy to follow Step By Steps: Pulled Cured Boston Butt Ham and Buckboard Bacon--Smoked Salmon-- Bacon-On-A-Stick--Bacon (Extra Smokey)--Boneless Cured & Smoked Pork Chops & CB--Canadian Bacon & Dried Beef--Ham Twins (Double Smoked)--Double Smoked Hams X 4--Bear Logs (All Beef--Unstuffed)--Smoked Bear Loaf (All Beef-Mild Hot)--Prime Rib (My Best ever)--Another Prime Rib--Chucky (Pulled Beef)--Twin Chuckies--Pork and Beef Spares--Rare Beef (for Sammies)--Raspberry Chiffon Pie---
Mom & 4 Cub litter---Potter County, PA:
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Gads I do not know what an mes is fur sure. the lang can sear things good if need be. I guess you can sear in the oven then remove to the mes
when I have butts that stall. I bring them in and they are foiled and throw them in the oven till they come to temp. makes clean up out side smoothersigpicWal-Mart shopping cart undergoing heavy mods.
nano second fast camo titanium splash proof thermo pen
need a larger spatula for early morning road kill removal.
As the venomous south American hissing skunk rat is growing fast and needs larger portions.
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I have two ideas but they are "rump roasts" but I think it's close enough in all honesty.
The first what we just call onion butter sauce that my grandmother used to make for us. The pics aren't great but the taste is Excellent!
http://www.smoked-meat.com/forum/showthread.php?t=36159
The other and I will second Bears Dried Beef recipe. I do it with rump roasts also and it's Excellent as well. The only downside is waiting for the cure but it's worth it.
http://www.smoked-meat.com/forum/showthread.php?t=40546Pete
Large BGE
Char Broil Tru-Infrared Commercial series
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