Rump roast
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- CaptJack
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Rump roast
a small Rump roast for sandwich meat
poked with my sharp fork
marinated overnight
1 hour to 135°it
i "nibbled" so much i ate a third of it
i'll run it through the slicer tomorrow
poked with my sharp fork
marinated overnight
1 hour to 135°it
i "nibbled" so much i ate a third of it
i'll run it through the slicer tomorrow
22"OldSmokey • 2-burner gasser with GrillGrates
- woodenvisions
- Chuck Wagon
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Re: Rump roast
Oh man CJ !!
That has Horseradish written All Over It !!
Please post some sliced pics if you can, love to see it......and Eat It
That has Horseradish written All Over It !!
Please post some sliced pics if you can, love to see it......and Eat It
- OldUsedParts
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Re: Rump roast
Just what I need another idea that requires lighting a fire.
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- GRailsback
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Re: Rump roast
Woody, it’s horseradish and sourdough all over it. That would make a beautiful Sammy. Sliced thin.
- Txdragon
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Re: Rump roast
Fantastic! I like the horseradish/sourdough idea. Toss on some sliced avocado for a little contrast. Dang, I'm hungry!!
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- CaptJack
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- Smoking Piney
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Re: Rump roast
That roast is ready for prime time!
John - Hopelessly addicted to smoking and grilling.
- Rambo
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Re: Rump roast
I missed this thread; YUMMY
- spacetrucker
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Re: Rump roast
yes sir!!
Don't count every day, Make every day Count
Good Cue to ya..
Vernon
FEC-100
Webber kettle 22"
Webber genesis
Blackstone pizza oven
Good Cue to ya..
Vernon
FEC-100
Webber kettle 22"
Webber genesis
Blackstone pizza oven
- OldUsedParts
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Re: Rump roast
Super Sammich Time off of Hwy 59
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- TwoGuysBBQ
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Re: Rump roast
Wow, ideas ideas. I am totally doing this. Thanks Cap’n
- Norway Joe
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Re: Rump roast
I follow twoguys on this.TwoGuysBBQ wrote:Wow, ideas ideas. I am totally doing this. Thanks Cap’n
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- bobcat1
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Re: Rump roast
Now that is awesome. Doing it!
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Re: Rump roast
I did one of those last week when I did my Sparchcocked chickens and I was amazed. I never thought it would be anywhere near as good as it was. Recently I have got on a sirloin kick. I think it has a better more beefy flavor than rib eye. It's not as tender but if cut thin it's tender enough. I did it like a thick steak. I salt and peppered it the night before so I guess it was a dry brine. I slathered it with canola oil and put it over a nuclear hot fire. Then I put it on the cool side to come up to temp. I pulled it at 128 internal and let it rest. I have 2 more in the freeze just waiting to be cooked.
- CaptJack
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Re: Rump roast
JustinCouch wrote:I did one of those last week when I did my Sparchcocked chickens and I was amazed. I never thought it would be anywhere near as good as it was. Recently I have got on a sirloin kick. I think it has a better more beefy flavor than rib eye. It's not as tender but if cut thin it's tender enough. I did it like a thick steak. I salt and peppered it the night before so I guess it was a dry brine. I slathered it with canola oil and put it over a nuclear hot fire. Then I put it on the cool side to come up to temp. I pulled it at 128 internal and let it rest. I have 2 more in the freeze just waiting to be cooked.
good lookin' rump
i still think they are the best cut for slicing
for sandwiches
if i'm cooking a roast to serve for a meal it will be a trip-tip
in fact i have one defrosted in the fridge at the moment
22"OldSmokey • 2-burner gasser with GrillGrates
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