Rotisserie Center cut Sirloin .

[Retired Spook]

Bottom round is a awesome cut of beef . I broke down a flat not to long ago .
Got some really nice roasts out of it .
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Man that is some nicely marbled bottom round... Where the heck did you get that???

 

[Steve H]

Yes sir, Rich. Ya nailed another one! Beef looks falling apart juicy and tender!

 

[edmonds]

Great job on that roast.

 

[civilsmoker]

Man oh man Chop that is pulling at my heartstrings! Its -14 as I type and I'm tempted to jump on a plane for dinner at your house and the warm temps!

 

[chopsaw]

Comfort food at it's finest!

Thanks Colin . Wish you would keep that nasty weather on your side of the state .

So much goodness with this one Rich

It's a great meal all around . That jar gravy is good . I think it was Heinz savory beef .

I woulda made sandwiches with the rolls and give them a little horsey sauce maybe.

No doubt about that . I have some grated stuff that comes from Collinsville Ill. Horseradish Capital of the world . About 30 seconds on the nose sting / can't see chart .

 

[chopsaw]

Yes sir, Rich. Ya nailed another one! Beef looks falling apart juicy and tender!

Thanks Steve . Been doing the multi day dry brine under vacuum . Really tender .
Trade ya for a sniff of that Knob creek .

Great job on that roast.

Thanks . Always appreciate your beef threads .

Man oh man Chop that is pulling at my heartstrings! Its -14 as I type and I'm tempted to jump on a plane for dinner at your house and the warm temps!

You'd have to parachute in . Damn roads were iced over .

 

[Steve H]

Thanks Steve . Been doing the multi day dry brine under vacuum . Really tender .
Trade ya for a sniff of that Knob creek .

Deal!

 

[Brokenhandle]

That's a plateful of happiness right there Rich! Just doesn't get any better than that!

Ryan

 

[tx smoker]

WOW!! What a beautiful roast and a truly stunning meal. Outstanding all the way around Richie!!

Robert

 

[MJB05615]

That looks of the charts awesome, Rich! Perfectly cooked all around, amazing color too. Those Rolls are trying to steal the show though. I'm smoking an EOR right now, but in the MES. Been looking for a universal Rotisserie to add to my Chargriller. Dinner similar with Mashed Taters, Brown Gravy, etc. Great job.

 

[chopsaw]

That's a plateful of happiness right there Rich! Just doesn't get any better than that!

Thanks Ryan . It was great , but those rolls dipped in gravy ! Man those are so good .

WOW!! What a beautiful roast

Thanks Robert . Appreciate that .

 

[chopsaw]

That looks of the charts awesome, Rich! Perfectly cooked all around,

Thanks bud .

I'm smoking an EOR right now, but in the MES.

Nothing wrong with that . Done a few myself that way . Sounds like you're in for some good eats .

 

[gmc2003]

Now that's a meal. Add a slice of white bread under the beef and gravy and I'd be in heaven.

Point for sure
Chris

 

[clifish]

Rich I could make a meal out of those warm rolls slathered in butter!!!

 

[Buckeyedude]

Great stuff right there! Very cool cook!

 

[motocrash]

Was nice to get back to charcoal and wood too .

And nice of you to share the culinary delight of it!

 

[indaswamp]

Nice cook! Beef roast over a flame just can't be beat! Fresh rolls had to put that plate over the top! Like!

 

[pc farmer]

Man that looks amazing. Awesome job

 

[seenred]

Oh my! That whole meal was a thing of beauty! Very nicely done!

Red

 

[bill ace 350]

Been awhile since I fired up the kettles or lit any wood or charcoal . Had some nice weather this past Saturday , so plan was to spin a nice
Sirloin roast .
Dry brined the roast with Kane's steak seasoning for 48 hours under vacuum . Day of the cook I cut it out of the bag , dried it off and set it on the counter to warm up . No rinse .
Set the fire up with Kingsford and some mesquite chunks .
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I like to tie the roast over it's length .
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Used the Air Probe 2 to watch the temps .
The mesquite smells fantastic , but burned up pretty quick
with the lid off .
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Piled the coals together and added some Hickory along the sides .
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Coming along pretty quick , and taking some nice color .
The smell of beef dripping on the hot coals and the burning wood
makes me happy I fired up the kettle .

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Pulled at 130 and resting on the counter . I'll let it completely
cool , then hold overnight in the fridge . This will be Sundays supper .
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Next day I had some dough if the fridge that was mixed up a couple days before .
Got it out early so it could come back to room temp .
Used it to makes some dinner rolls . Portioned out and warming up .
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Nice rise and ready for the oven .
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Baked off at 350 and brushed with butter out of the oven .
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Finally time for the first slice .
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So tender , and great flavor .
View attachment 656351
I put the slices in a Pyrex dish and added a can of Cambell's
French onion soup . No added water . Reheated in the nuker .

Made some mashed potatoes , green beans , and had some jarred
beef gravy .
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View attachment 656355
Happy I did this Saturday , because Sunday was a high of 25 .
This really hit the spot on a cold day .
Was nice to get back to charcoal and wood too . Thanks for lookin .

Oh man that looks good.... I want some!