Rump roast

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Rump roast

Postby CaptJack » Tue Apr 02, 2019 3:17 pm

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
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Re: Rump roast

Postby woodenvisions » Tue Apr 02, 2019 4:34 pm

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
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Re: Rump roast

Postby OldUsedParts » Tue Apr 02, 2019 4:43 pm

Just what I need another idea that requires lighting a fire. :D :salut: :cheers: :chef: :texas:
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Re: Rump roast

Postby GRailsback » Tue Apr 02, 2019 5:31 pm

Woody, it’s horseradish and sourdough all over it. That would make a beautiful Sammy. Sliced thin.
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Re: Rump roast

Postby Txdragon » Tue Apr 02, 2019 7:30 pm

Fantastic! I like the horseradish/sourdough idea. Toss on some sliced avocado for a little contrast. Dang, I'm hungry!! :cheers:
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Re: Rump roast

Postby CaptJack » Fri Apr 05, 2019 3:45 am

....
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Re: Rump roast

Postby Smoking Piney » Fri Apr 05, 2019 5:15 am

That roast is ready for prime time! :salut: :cheers:
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Re: Rump roast

Postby Rambo » Fri Apr 05, 2019 7:22 am

I missed this thread; YUMMY
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Re: Rump roast

Postby spacetrucker » Sun Apr 07, 2019 4:28 pm

yes sir!! :cheers:
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Re: Rump roast

Postby OldUsedParts » Sun Apr 07, 2019 4:31 pm

Super Sammich Time off of Hwy 59 :tup: :salut: :cheers:
I am determined to sustain myself as long as possible & die like a soldier who never forgets what is due to his own honor & that of his country—Victory or Death. William Barret Travis - Lt. Col. comdt "The Alamo"
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Re: Rump roast

Postby TwoGuysBBQ » Sun Apr 07, 2019 5:25 pm

Wow, ideas ideas. I am totally doing this. Thanks Cap’n :salut:
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Re: Rump roast

Postby Norway Joe » Mon Apr 08, 2019 12:30 pm

TwoGuysBBQ wrote:Wow, ideas ideas. I am totally doing this. Thanks Cap’n :salut:
I follow twoguys on this.

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Re: Rump roast

Postby bobcat1 » Mon Apr 08, 2019 12:32 pm

Now that is awesome. Doing it!
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Re: Rump roast

Postby JustinCouch » Mon Apr 08, 2019 6:29 pm

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.
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Re: Rump roast

Postby CaptJack » Tue Apr 09, 2019 9:33 am

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 Image
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
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