Got some top round roast on sale Put it into the unheated oven to warm up and dry out some. If I left it on the counter, the cats would be over it like fleas on a hound dog. Did a light S&P&garlic rub
(http://i738.photobucket.com/albums/xx21/ArnieMauer/TopRound1.jpg)
Choked it with about 1:20 of oak in the OBS and then cooked until 'not done' - pulled at 127. But, it was lookin' good.
(http://i738.photobucket.com/albums/xx21/ArnieMauer/TopRound2.jpg)
I let it rest for a while. My opinion is that 'resting' is not as necessary when doing low and slow versus doing higher temps. But, we do love to experiment, don't we?
Got the "other stuff" going and put the beef into a 425 oven to finish cooking it. Ended up at about 335 but I think someone's probe is off.
Here's the finished product. Not as rare as I would have guessed. The mashed were cooked with cilantro and chipotle cubes. The gravy was thin, just a bit thicker than an au jus with some chipotle. The frozen peas weren't so hot >:(
(http://i738.photobucket.com/albums/xx21/ArnieMauer/TopRound4.jpg)
Ever since I've learned to do beef roasts low and slow, I won't do 'em any other way. The last pic isn't a great example, but if you look at it you can see 'lightly done' on the outer edges with a nice even pink throughout most of it. Basically, not well done on the outside with raw meat in the center. BTW, that was my wife's plate, sliced from the outside. I like mine a bit more rare.
Enjoy. Keep experimenting and posting up the results :o
Looking good Arnie.
Low and slow is the only way to go with roast beef.
Looks good Arnie. It took all the will power I had not to slice into my roast beef and take a peek. Its in the fridge right now wrapped in plastic andn has a date with my meat slicer tonight.
The only thing frozen peas are good for is ammunition for a slingshot. The rest looks good.
Looks good Arnie. How did you manage to get the spot of Black Rain? Did you choke the vent down to far?
Quote from: Tenpoint5 on April 12, 2010, 07:18:21 AM
Looks good Arnie. How did you manage to get the spot of Black Rain? Did you choke the vent down to far?
Oh, you noticed ;)
The vent was wide open but I was using the OBS in the garage with venting to the outside. I sometimes get some condensation with the setup.
(http://i738.photobucket.com/albums/xx21/ArnieMauer/Garage/Garage1.jpg)
Arnie - that looks great. Looks like it would go real good on a sandwich - lots of mayo, some horseradish, lettuce - yumm!
Sammies sounds good. I put it into the coldest part of the fridge overnight to firm it up. I'll likely do some thicker slices (as pictured) for another meal and some wafer thin slices for the sammies. And yes, I have horseradish in stock ;D
Looks great Arnie.
I would think a hot beef sammie with the left over taters and gravy would hit the spot. ;D
Quote from: OU812 on April 12, 2010, 07:46:14 AM
Looks great Arnie.
I would think a hot beef sammie with the left over taters and gravy would hit the spot. ;D
What leftover taters ??? ??? I'm trying to learn to cook for two (peaceful weekend). But, it was a four pound hunk of meat. Has anyone frozen a hunk of roast beef and later defrosted and sliced it up?
Quote from: ArnieM on April 12, 2010, 08:58:56 AM
Quote from: OU812 on April 12, 2010, 07:46:14 AM
Looks great Arnie.
I would think a hot beef sammie with the left over taters and gravy would hit the spot. ;D
What leftover taters ??? ??? I'm trying to learn to cook for two (peaceful weekend). But, it was a four pound hunk of meat. Has anyone frozen a hunk of roast beef and later defrosted and sliced it up?
I just asked the same question in my post...
I slice it then freeze it, then thaw out in the bag in simmerin water, dont dry out that way.
(http://i726.photobucket.com/albums/ww263/OU812_bucket/beef/075.jpg)
Thanks Curt. I just saw this while looking through Snelly's thread. Guess I'm getting Old and Slow ;D
I'm glad I'm not the only one gettin "Old and Slow" ;D
Quote from: ArnieM on April 12, 2010, 07:23:27 AM
Oh, you noticed ;)
Wasn't busting your chops was just curious.
Quote from: Tenpoint5 on April 12, 2010, 10:30:28 AM
Quote from: ArnieM on April 12, 2010, 07:23:27 AM
Oh, you noticed ;)
Wasn't busting your chops was just curious.
No problem Chris. It's getting to be the time of year when I can remove the 'rig' and drag the OBS outside again. BTW, the cats didn't mind the "acid rain" at all ;D
Just finished slicing it up. Looks like a Sunday dinner (yesterday) and two more main meals (.95 pounds each bag) in the freezer and 3-4 nice RB sammies. Not bad for eight bucks.
I got two of the top rounds. The twin, also around 4 pounds, is in the freezer. Also picked up a boneless butt - think sausage. Everything was $1.99/Lb and I just couldn't pass it up.
Ok I'm thinkin sausage, now what? :D
Quote from: OU812 on April 12, 2010, 11:55:47 AM
Ok I'm thinkin sausage, now what? :D
It's coming. The 6.4 pound boneless butt is in the freezer to chill down. I'll grind in an hour or so. The next question is "What will I make?" Well, that's another thread 8)
Quote from: ArnieM on April 12, 2010, 12:11:19 PM
Quote from: OU812 on April 12, 2010, 11:55:47 AM
Ok I'm thinkin sausage, now what? :D
It's coming. The 6.4 pound boneless butt is in the freezer to chill down. I'll grind in an hour or so. The next question is "What will I make?" Well, that's another thread 8)
Sweet.
I'm not big on sweet stuff, other than SWMBO of course, and rarely eat dessert (special occasions). I like to whip up a 'healthy' late night snack instead.
The 'building' of it is in progress ...
(http://i738.photobucket.com/albums/xx21/ArnieMauer/Dessert.jpg)
Now thats what I would call a GOOD snack.
I am also not a sweet eater and never eat dessert.
Did have one chocolate covered strawberry the other day, only cause Taby bought it for me, other wise I wouldnt even think of eatin one.
I made a roast beef sammie for breakfast today.... sorry no pics And yes the homemade roast beef is way better than the dried out crap from the store....