I just do it from a hands on point of view . I don't know if I'm doing it like a pro would or not . Not much gets wasted .
Post 61 is a bottom round flat . The roast that I spun for this thread is a sirloin roast that came from a beef knuckle .
The knuckles start out like this . This is the one...
I get the knuckles ( Sirloin ) and the bottom rounds at Gordon's food service , then break them down and clean it up myself .
This is a bottom round flat .
Starts out like this . Actually this is cut in half .
Cleaned up and cut into the separate roast / muscle groups .
Ends up like this .
Fantastic . That's a really nice piece of beef . You nailed it too . Pellet grills are perfect for doing these .
Sandwich looks spot on for me . I like the overnight rest for these cuts .
Making me want a sandwich . Nice work on that .
Thanks Joe !
Funny you should mention that . I had some that I didn't mix with the onion soup .
Had a sandwich last night . Horseradish , red onion , lettuce and tomato .
Thanks for the comment Stu .
That's why I let it stick out a bit . Lol . :emoji_point_up_2: