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smokin my beef now Qview......... - Page 2

post #21 of 37
Thread Starter 

its just a hunk of roast beef, i think....i'll be at the store tomm to pick another up for shredded beef and post up what cut it is.......bob

 

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post #22 of 37

i thought it looked better than just roast beef but maybe its a top round

post #23 of 37

Looks great Bob!

 

It actually almost looks like it was "cured".

 

Thanks for the "sliced" pics we begged for,

Bear

post #24 of 37

I bet that was tasty!  Makes me hungry this morning! 

post #25 of 37

WOW !! Looks great!

post #26 of 37
Thread Starter 

i got a cell phone pic of the beef i used here....

 

Photo0136.jpg

 

sorry for the chitty pic, but here it is....eye of round roast..............bob

 

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post #27 of 37
Quote:
Originally Posted by bob1961 View Post

i got a cell phone pic of the beef i used here....

 

Photo0136.jpg

 

sorry for the chitty pic, but here it is....eye of round roast..............bob

 

....

 

 

 

That's what I thought---That's what I used to make my "Dried Beef". I thought it looked familiar.

 

Bear

post #28 of 37

Wow Bob... that is some good looking Q!!  I want to echo Pandemonium's question... what cut is that? Also, is it so tender that it wouldn't hold up to a slicer cutting it super thin? I'm thinking thin like Arby's but with the quality of yours... that would make some kind of sandwich now. Hmmmm... Dang....

post #29 of 37

ahhh... Eye of Round Roast... fuuny that I posted the question after the answer was already posted. I started my questions a few hours ago and then finished it up with refreshing I guess???

post #30 of 37
Thread Starter 

smoke_chef it is a "eye of round roast" as in the pic i took today at the store....i think on a slicer you could get real thin slices for sammies....i'm getting another one to make shredded beef sammies with some kind of sauce next week...........bob

 

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post #31 of 37
Thread Starter 
Quote:
Originally Posted by Smoke_Chef View Post

ahhh... Eye of Round Roast... fuuny that I posted the question after the answer was already posted. I started my questions a few hours ago and then finished it up with refreshing I guess???



lol...........bob

post #32 of 37

cool thanks for the pic Bob

post #33 of 37
Quote:
Originally Posted by bob1961 View Post





lol, i'm bout 15/20 miles from 402 and rt 6 and bout 1 mile from the roeblin bridge crossing in to N.Y....

 

i'm not slicing it till dinner time bout 5/6pm.......bob

 

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Bob,

It took me awhile! I was trying to think of why the name of that bridge stuck in my head. I just realized it, and did a search to confirm it. That Roebling Bridge is the oldest existing wire cable suspension bridge in the USA. A bit of History up there.

 

 

Bear

post #34 of 37

That looks awesome and making me hungry. What cut of beef is that? Thanks for the pics!

post #35 of 37
Thread Starter 

titan it's in the last pic above "eye of round roast" from wally world...........bob

 

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post #36 of 37

That looks awesome. Thumbs up given

post #37 of 37

In the future I would use 135º to 140º as medium rare.

 

Looks excellent.

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