pecan crusted bottom round

Discussion in 'Beef' started by miamirick, Dec 11, 2009.

  1. miamirick

    miamirick Master of the Pit OTBS Member SMF Premier Member

    allright i'm gonna try somthing new, this is a 5 #bottom round which i will inject with some pirates gold hot marinade mixed with onion powder

    after injection i am mixing some pureed pecans with pepper mixture and a little jalapeno spice

    gonna let sit in the fridge for a couple days then saturday we are good to go

    need some action since football is over and nothing to do, watch on the weekend, spouse will be bitching all weekend for me to do some yardwork or paint the house or whatever, gotta smoke something and get outside!!!!
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  2. smokemifugotem

    smokemifugotem Meat Mopper SMF Premier Member

    Hey, I am always looking for something new to smoke, and i think this is it!!!! I have a feeling the pecan crust is going to turn out amazing.
     
  3. the dude abides

    the dude abides Master of the Pit OTBS Member

    I know the feeling.

    Great looking concept. I'll be watching to see how this one turns out. Best of luck.
     
  4. miamirick

    miamirick Master of the Pit OTBS Member SMF Premier Member

    just got home and first i had to check on this, been sitting all night soaking in that hot marinade and absorbing all that crushed pecan, looks great and i cant wait till morning to get it going
     
  5. scpatterson

    scpatterson Smoking Fanatic OTBS Member SMF Premier Member

    I love to see people do new things. Think outside teh box and we all learn something....looking forward to teh queu view
     
  6. billbo

    billbo Master of the Pit OTBS Member

    Looks good so far! Can't wait to see how it turns out!
     
  7. jaxgatorz

    jaxgatorz Smoking Fanatic OTBS Member SMF Premier Member

    That sounds interesting and good Rick..... I love pirates gold !!!
     
  8. miamirick

    miamirick Master of the Pit OTBS Member SMF Premier Member

    what is best temp to pull it out at 125-135 for med rare?
     
  9. miamirick

    miamirick Master of the Pit OTBS Member SMF Premier Member

    ok heres some updated pics
    first one is start time not till three this afternoon, had to go to a job this morning big emergency, lady had only eight guys show up at her job on saturday and nothing was getting accomplished cause noone was there, had to go calm her down all morning, some people........


    second one is two hours in and i must say this is looking quite tasty

    more photos to come
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  10. fire it up

    fire it up Smoking Guru OTBS Member

    Did you find an answer to the temp question?
    Not sure about bottom round but I would think 130-140 for med-rare...
     
  11. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    Again I'm with Jim I think it's 140-145 for med rare on the outside and rare on the inside. I do my sirloin tip roast for sandwiches 140.[​IMG]
     
  12. beer-b-q

    beer-b-q Smoking Guru OTBS Member

    Those Look Great...
     
  13. chefrob

    chefrob Master of the Pit OTBS Member

    az
    sounds and looks good!
     
  14. walle

    walle Smoking Fanatic OTBS Member

    Miami,
    I love pecans! always sneaking an extra handful into whatever the wife is adding them to.
    NEVER thought of using them as a rub. I'll bet that is one good hunk 'a meat.
    Tracey
     
  15. miamirick

    miamirick Master of the Pit OTBS Member SMF Premier Member

    ok, it has reached 140 so i will pull it and wrap for at least an hour, guess i'll have to drink another jack while it sits,, not sure if i can wait to long to start slicing though. looks too pretty and smells like heaven,
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  16. fire it up

    fire it up Smoking Guru OTBS Member

    It looks so good! I can only imagine how good it must smell and how great it will taste.
    Have yourself another drink, stop reading posts on the site because they will only make you more hungry and try to give it at least half an hour rest, I think after half an hour you should be fine to slice in and enjoy. Unless you can wait a full hour but c'mon, look at that thing! A full hour? I couldn't wait that long...
     
  17. gruelurks

    gruelurks Smoking Fanatic

    Sweet looking crust on there, it sure looks juicy!
     
  18. miamirick

    miamirick Master of the Pit OTBS Member SMF Premier Member

    heres a shot of it after i pulled it, wrapped and gonna sit for as long as i can hold out, you'll notice my assistant is full of energy and ready for a slice
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  19. fire it up

    fire it up Smoking Guru OTBS Member

    Mmmmmmmmmmmm.......
    I think if I were there I would be pacing around, jumping up at the counter, maybe even humping your leg for a slice of that! [​IMG]
     
  20. miamirick

    miamirick Master of the Pit OTBS Member SMF Premier Member

    easy now big boy!!!
     

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