Roast beef cook

Discussion in 'Beef' started by c farmer, Feb 28, 2014.

  1. bearcarver

    bearcarver Smoking Guru OTBS Member

    Looks Great, Adam---Mighty Tasty!!!

    I like to slice it thinner with the auto-slicer. Then I end up thawing the vac packs in the fridge, and either make cold Sammies (with Horse Radish & MW) with it, or warm it in some Au Jus for French Dip Sammies.

    You got some gooood eaten' there!!

    Bear
     
  2. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Gosh that looks good Adam! LOL.. I just thought of something... its like Forest Gumps says, "You never know what ya gonna get".

    Looks like you got a winner.
     
  3. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Oh, that looks good. I can just see it thin sliced, stacked on a roll. Great job, Adam.

    Disco
     
  4. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Thanks Bear.  I will use the slicer tomorrow.

     I just sliced a bit for the pictures.

    I can handle the mayo but not horse radish.

    I see this in my lunch all week.
     
  5. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Thanks Disco.
     
  6. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    LOL Foam, I have more of these rolled rumps in the freezer too.
     
  7. adam

    looks like you got a great pile of sammichs in your near future. those ribs looks great too.
     
  8. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Thanks JC. The ribs were good but the star of the cook was the beef.
     
  9. I PROMISE YOU, that beef looks like the star too!!
     
  10. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Thanks. I will be making ALL of my roast beef from now on.
     
  11. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    I really like this Humphreys lump too.

    Burns clean and no poping.
     
  12. demosthenes9

    demosthenes9 Master of the Pit OTBS Member

    Good job on the roast C Farmer.

    One thing that I am kind of confused about is the hollow portion which shows that it was indeed a rolled roast.  It doesn't look like the any rump roast that I have ever seen.   Here's some pics of rump roasts that I'm used to.



    Maybe it's a regional thing ?       Hopefully someone will explain the difference.
     
  13. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Thanks, yea I don't know. All my rolled rumps are like that. They come tied from the butcher.
     
  14. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    I cook to a IT of 150 cause I like my meat more well done than most. No cure. Pulled out of freezer, thawed out, rubbed and cooked on my mini at 275.
     
  15. bearcarver

    bearcarver Smoking Guru OTBS Member

    Maybe you've been looking at "Rump Roast".

    Adam made a "Rolled Rump Roast":

    A rolled  rump roast  is very similar to a beef round steak  that has been seasoned with salt and pepper and rolled  into a log shape. The roast  is then tied with kitchen twine to prevent it from unrolling while cooking. The string is typically removed for serving. The roast  is carved from the rear leg of the animal and is commonly best-known as a beef or veal cut. It is recommended that this dish be cooked for a long period over low heat, and adding broth prevents the meat from becoming overly dry and tough as it cooks.

    Commonly considered a lower-quality cut, the rolled  rump  roast  attempts to take advantage of its roast  status to make slow-cooking and braising a preferred cooking method. When served as a round steak, this cut of meat can be very tough and difficult to digest. Rolling the meat and tying it creates a thicker piece of meat that is able to successfully endure a slow-roasting method of preparation, which often results in a more tender cut of meat when finished cooking. It is common for the roast  to be browned in a skillet over very high heat before placing the meat into a roasting pan.

    Bear
     
    Last edited: Mar 2, 2014
  16. demosthenes9

    demosthenes9 Master of the Pit OTBS Member

    Thanks for info Bear.  Yeah, I had noticed the "rolled" part.  I mistakenly figured that his butcher just decided to tie a rump roast up with twine to shape it a bit.     From the looks of it, coupled with what you posted, they actually appear to be two different cuts?
     
  17. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Sliced on my hobart slicer.





    So thin you can almost see through it.

    My last pics of this cook.  Sorry for boring you with more pics.
     
  18. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Terrific. I am very jealous of your Hobart slicer.

    Disco
     
  19. bearcarver

    bearcarver Smoking Guru OTBS Member

    No boredom here!!!

    Those slices are what I was waiting for!! Looks Mighty Fine!! [​IMG][​IMG]

    Bear
     
  20. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Thanks Disco.  I got it from my grandpap before he passed.
     

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