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Thank You!!!

post #1 of 11
Thread Starter 

Thanks to your help, I have sandwich meat for a long time.


Wife bought two bottom round roasts because they were dirt cheap.  I marinaded one in Dr Pepper and brown sugar, and one in Italian salad dressing and Worcestershire sauce.  Smoked them at 225-230, foil in cooler, in fridge, and sliced them thin.  Bagged it all, some for now, some frozen and some for the relatives. 


I know people appreciate all the help so I thought I could at least share some pictures.











post #2 of 11

Looks delicious!

post #3 of 11

Looks yummy

post #4 of 11


The meat looks pretty darn good to me.

post #5 of 11

Nice job, that would keep me eating for quite a while


Happy Smokin'



post #6 of 11

You will eat well!


Good luck and good smoking.

post #7 of 11

OH BOY that looks awesome!!!

post #8 of 11

Looks good. I just lucked into two Top Rounds at WD with a buy one, get one free.  I will marinade in Mojo Crillio, then apply Jeff's Rub for our Sammie meat.


Laxinfish, if you interested in warming up some of the Sammie meats, try bathing it with a warm au jus for 20 to 30 seconds. Seems to really tenderize the meat up even more. We then smother with cheese, onions and banana peppers on a hoagie roll. Yummy.

post #9 of 11
Thread Starter 

Thanks everyone.  It was all a big hit. The Dr. Pepper roast and the fattie where the most popular.  Forgot to share a picture of that but don;t want to make a new thread, couldn't have done it without all the help.



post #10 of 11

Laxin, all looks great and I know it tasted good. About the DR.Pepper marinade,did you hear of it here or was that a whim?


The reason I ask is I posted an old Dr. Pepper recipe here a while back and am glad to see someone tried it and it turned out good (oh, you said better didn't you?)biggrin.gif


Hope all your smokes come out as good.


Stan   aka   oldschool


have fun and.............

post #11 of 11
Thread Starter 

We had it in our fridge and I thought I would give it a shot.  I mean.....I dug up your recipe, Thanks Stan. icon_wink.gif

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