Well we just got our order of beef last night and I have some really lean roasts that I am looking at doing. One of them is a rump roast, about 4lbs. Anyone do one of these in the bs?
Sorry. (http://www.smileypad.com/v224/Feelings/Scratch-Head.gif)
Turn it on, throw it in, and see what happens. Be Lewis and Clark...forge ahead into new and exciting territories. :D
What I would do is smoke cook the roast @ 225F using oak for 4 hours, then remove the roast and place it in a roasting pan with 1 cup of stout, 1 cup of beef broth, a sliced onion and some herbs and place it in your oven for another 3-4 hours @ 325F. Ive done this with blade roasts. Turns out great. Cheers, and let us know what you did.
Quote from: mws on May 02, 2007, 03:06:17 PM
What I would do is smoke cook the roast @ 225F using oak for 4 hours, then remove the roast and place it in a roasting pan with 1 cup of stout, 1 cup of beef broth, a sliced onion and some herbs and place it in your oven for another 3-4 hours @ 325F. Ive done this with blade roasts. Turns out great. Cheers, and let us know what you did.
That's close to the beer braised smoked chuck roast I did. Excellent!!!(http://www.smileypad.com/v224/Holidays/Dancing-Chilli.gif)
Quote from: mws on May 02, 2007, 03:06:17 PM
What I would do is smoke cook the roast @ 225F using oak for 4 hours, then remove the roast and place it in a roasting pan with 1 cup of stout, 1 cup of beef broth, a sliced onion and some herbs and place it in your oven for another 3-4 hours @ 325F. Ive done this with blade roasts. Turns out great. Cheers, and let us know what you did.
That does sound pretty good. I have done roasts in the BS and was unimpressed, but I may have to try that one.
Malc
Thanks for the suggestion guys. I have done some poking around and I think I will just throw these roasts on the rotis on the grill.