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Bottom Round Roast - gotta try this

post #1 of 8
Thread Starter 
I keep seeing all these posts about sammiches, so had to give it a shot. I got a bottom round at the store on sale and started to marinate it Friday in a bourbon, soy sauce type marinade. I rubbed it with coffee, salt, pepper, garlic, onion and chili powder. Smoked over cherry and hickory for about 2 or 3 hours until I hit 130 (actually pulled it a little shy of 130). Let it rest for an hour or two while I was painting. (ugh...)

Sent the wife out to get rolls and provolone so we could give this a shot. Sauteed up onions, peppers and mushrooms. Sliced the meat thin. On a roll, put a slice of the beef, some of the sautee mix and topped with provolone. Popped in the broiler for a minute or two to melt the cheese. Served with some packaged au jus. This was TERRIFIC! Best round I've cooked. Not a bad cut when you cook rare and slice thin. I will do this again!
post #2 of 8
BBQ was pretty much a po' boy thing waaay back, and was a way to make "cheap" cuts absolutly delectable. Welcome to the past :{)
post #3 of 8
nice job, great to see experiments pay off!PDT_Armataz_01_34.gif
post #4 of 8


Looks yummy,

I agree on going to the rare end of tough cuts, just hard to convince guests sometimes!! Aujus anyone:-)
post #5 of 8
Thread Starter 
This may sound nasty, but this is the fourth day we've eaten this. Two days of sandwiches, one day of slices with au jus as gravy with sides and tonight with fried potatoes with the meat topped with sauteed onions, mushrooms, garlic, etc. My wife has loved every time we've eaten this!
post #6 of 8
That's not nasty, that's having your own steak sub shop for the past 24 hrs. icon_razz.gif

If you've got that much leftovers, send 'em down my way! Great looking q-vue!
post #7 of 8
Nah, that ain't nasty; all you did was planned the weeks menu around the meat that you cooked in one day. Pretty much what I did when I worked as a Personal Chef 'cept in that case, a weeks worth of meals (entrees and sides) was cooked in one day to be reheated later in the week by the client.
post #8 of 8

i'm going to do one tomorrow, i've already injected it with bill andersons " chatam artillery" injection recipe and its sitting in the fridge right now. i've done them before and they come out great , i usually smoke em to about 140 - 145 ( my girl doesn't like all that blood ) me neither for that matter . it comes out a nice rosy red in the center and very juicy and tender

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