Store in town Had Whole Sirloins on for cheap as good Hamburger So I got one.
Wanted to show you what I do with them "sometimes"
(http://i1004.photobucket.com/albums/af165/classicrockgriller/SDC11386.jpg)
(http://i1004.photobucket.com/albums/af165/classicrockgriller/SDC11387.jpg)
I save about 1/3 from the pointed end for a roast.
(http://i1004.photobucket.com/albums/af165/classicrockgriller/SDC11388.jpg)
I slice off 4 1&1/2in Steaks.
Cube the rest for K-bobs or stew.
(http://i1004.photobucket.com/albums/af165/classicrockgriller/SDC11389.jpg)
I'm probably doing it wrong, but That's what I do.
Save all the fat for grind.
(http://i1004.photobucket.com/albums/af165/classicrockgriller/SDC11390.jpg)
What was the weight on that CRG?
Put it in the smoker whole @200F to an IT of 125F
;D ;D ;D ;D
Quote from: ArnieM on February 05, 2010, 12:47:56 PM
What was the weight on that CRG?
Little over 13lbs.
Quote from: FLBentRider on February 05, 2010, 12:51:22 PM
Put it in the smoker whole @200F to an IT of 125F
;D ;D ;D ;D
Probably 135 to 140 for me with little FTC.
Nice lookin hunk of meat you got there CRG
You otta smoke that big roast and make some damn good sammies, like maybe a good old french dip or maybe a big fat hot beef sammie covered with lots of thick brown gravy.
Sorry, got carried away.
Quotelittle FTC.
... which would require a LOT of foil.
Quote from: squirtthecat on February 05, 2010, 01:00:37 PM
Quotelittle FTC.
... which would require a LOT of foil.
I think the one I did was 11lb
The part I cut off to smoke was probably 3 1/2lbs.
Havta say... I like FLB's idea.
And 125 IT - Considering the overall SIZE (outer regions will be higher) - and w/FTC...
He might be right smack-dab on the money...
Quote from: hal4uk on February 05, 2010, 05:41:44 PM
Havta say... I like FLB's idea.
And 125 IT - Considering the overall SIZE (outer regions will be higher) - and w/FTC...
He might be right smack-dab on the money...
I don't like mine that rare, sorry! ;D
Ok....
All you're doing is making an economical smoked "prime rib roast"...
Put some Au jus in a pan... (Save the drippings, add some water, good beef base, and a little L&P)...
Heated to "steaming hot". Then carve servings of the rare beef..
For those who want it R, just plate it, and ladle a little over it. For MR, submerge & swirl a bit first... and so on...
For the W folks, give 'em end cuts + longer submerge & swirl...
Trust me, it works, and it makes everyone happy ;D
This must be Bash CRG day!
And I thought it was suppose to be tomorrow.
Quote from: classicrockgriller on February 05, 2010, 06:07:56 PM
This must be Bash CRG day!
Uhhhh... no.. It's just that I've cooked/served prime rib for
hundreds of people..
hundreds of times...
And, best as I know, there is no feasible method to
uncook it.If I was
bashin'... Oh,
heavens to Betsy... say that's
tomorrow?
Quote from: hal4uk on February 05, 2010, 06:16:02 PM
Quote from: classicrockgriller on February 05, 2010, 06:07:56 PM
This must be Bash CRG day!
Uhhhh... no.. It's just that I've cooked/served prime rib for hundreds of people.. hundreds of times...
And, best as I know, there is no feasible method to uncook it.
If I was bashin'... Oh, heavens to Betsy... say that's tomorrow?
Sorry hal, my medice hasn't kicked in yet!
Well, awrighten... 8)
The next time you get one Cryovac you might consider this thread: http://
www.susanminor.org/forums/showthread.php?t=118
Olds
I've read that several several times.
I am going to try that oneday.
It is on my list of "todo's"