Someone talk me in to buying one.....

[indaswamp]

Whole rump roast on sale here for $2.99... I usually buy them whole, smoke then sous vide and either thick slice and serve with mashed potatoes and chef jimmyj's smokey Au Jus. or thin slice for po-boy sandwiches.


...unless someone has an idea for something different..... any opinions?

 

[LOW_IN_SLO]

Some pit beef with horseradish sauce sounds good to me!

 

[noboundaries]

I can't walk by any beef that's priced less than $3/lb. Garlic and herb crust smoked to rare, sliced thin, schmered with creamy horseradish sauce, and served on a home-baked hoagie roll that's been dipped in au jus.

Man, I just got hungry.

 

[indaswamp]

Some pit beef with horseradish sauce sounds good to me!

I can't walk by any beef that's priced less than $3/lb. Garlic and herb crust smoked to rare, sliced thin, schmered with creamy horseradish sauce, and served on a home-baked hoagie roll that's been dipped in au jus.

Man, I just got hungry.

Thanks guys. 2 votes for thin sliced sandwiches....

 

[pineywoods]

Another vote for rare and sliced thin for sandwiches

 

[Marknmd]

Four.

 

[flatbroke]

I’m hanging around for the outcome as I got 60 pounds of inside round roast to cook. It accidentally got in my cart

 

[mr_whipple]

At that price I'd be eating good. Sammiches or smashed taters? Either way would suit me.

 

[JLeonard]

At that price I'd be eating good. Sammiches or smashed taters? Either way would suit me.

Open face sammich with a mound of taters and a quart of gravy? I'm in!!

Jim

 

[sawhorseray]

Crockpot Beef Bourguignon. RAY

 

[indaswamp]

I’m hanging around for the outcome as I got 60 pounds of inside round roast to cook. It accidentally got in my cart

Here's a pic. of the last one I smoked...

smoked 4 hours to 125*F, then sous vide for long time @128*F.....tender like butta!
www.smokingmeatforums.com/threads/smoked-roast-beef-a-la-bearcarver.314116/

 

[indaswamp]

Another vote for rare and sliced thin for sandwiches

Four.

At that price I'd be eating good. Sammiches or smashed taters? Either way would suit me.

Open face sammich with a mound of taters and a quart of gravy? I'm in!!

Jim

Thanks for the replies. I might serve it two ways. slice the large section for sandwiches, and do something else with the smaller portion.

 

[indaswamp]

Crockpot Beef Bourguignon. RAY

MMMM....I like the way you are thinking Ray! Just might do that with the smaller portion after trimming and smoking!

 

[chopsaw]

any opinions?

I do a lot of beef knuckle broke down into sirloin roast . Comes from the same primal as the rump roast . I'll smoke or spin a 3 to 4 pound roast and get 2 maybe 3 different meals from it .
Knife and fork

Deli sandwich

Then if there's enough left it makes great stir fry /

If you haven't had that " Webber Sandwich " that Bear used to post , go dig it out of his steps . It's a great sandwich .

 

[02ebz06]

Any time I would find prices under $3.00/lb I would stock up.
However SWMBO has banned me from all meat departments until I start emptying out our packed freezer.

 

[Marknmd]

Any time I would find prices under $3.00/lb I would stock up.
However SWMBO has banned me from all meat departments until I start emptying out our packed freezer.

Haha sounds like a smart girl.

 

[gmc2003]

A shaved beef and cheese omelette sounds pretty good about now also.

Chris

 

[indaswamp]

So....after thinking on this a bit. Pretty much made my mind up that after I remove the tendon and separate the two muscles, I'm going to freeze the smaller roast for inda crock pot with root veggies for a meal at the camp when my buddy comes down saltwater fishing this year.

The larger muscle, I am going to trim it down and get a larger diameter piece shaped to dry cure for Bresaola. What I trim off, I'm going to cube and do a stew.

 

[Simi Kay]

Whole rump roast on sale here for $2.99... I usually buy them whole, smoke then sous vide and either thick slice and serve with mashed potatoes and chef jimmyj's smokey Au Jus. or thin slice for po-boy sandwiches.


...unless someone has an idea for something different..... any opinions?

I love to make beef ham, I got this recipe from Duncan Henry, a great youtube channel by the way