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 What do you do with a 26 lb inside round?

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nvb

  • Total Posts: 468
  • Joined: 12/5/2004
  • Location: dfhbgmhmy, MN
What do you do with a 26 lb inside round? Mon, 12/12/05 5:20 PM (permalink)
I've never had anything like this before, but I would like to use it for some top notch roast beef to make sandwiches with. I've been searching for recipes, but with no prior experience I'm pretty clueless. All suggestion appreciated?
 
#1
    mayor al

    • Total Posts: 15058
    • Joined: 8/20/2002
    • Location: Louisville area, Southern Indiana
    • Roadfood Insider
    RE: What do you do with a 26 lb inside round? Mon, 12/12/05 5:42 PM (permalink)

    I have done several 15-18 lb Sirloin Tip Roasts in my Smoker/BBQ Cooker cooking forever at the 'low and slow' temp of 200 or a bit lower.
    Our friends at the Moonlite do 30 lb Mutton Shoulders (Clods) for 20 hours and their stuff is really tender.
    I will be interested to read of others experience with larger cuts of Beef.
     
    #2
      TJ Jackson

      • Total Posts: 4481
      • Joined: 7/26/2003
      • Location: Cincinnati, OH
      RE: What do you do with a 26 lb inside round? Tue, 12/13/05 10:08 AM (permalink)
      I just wanted to add that when I saw that The Mayor had responded to the baseline question, and before I actually read it, i assumed his answer to you question would have been

      "you wrap it, pack it in dry ice, and ship it to me in Louisville"

      :-)
       
      #3
        nvb

        • Total Posts: 468
        • Joined: 12/5/2004
        • Location: dfhbgmhmy, MN
        RE: What do you do with a 26 lb inside round? Tue, 12/13/05 4:57 PM (permalink)
        Well, what I did was season it with onion powder, garlic powder and black pepper only on the fat side. Placed it fat side up in my oven at 185 for 12 hours and set it to hold at 141 for another six hours. I'll see how it turns out in the morning.
         
        #4
          Greyghost

          • Total Posts: 1336
          • Joined: 8/19/2004
          • Location: Albany, NY
          RE: What do you do with a 26 lb inside round? Fri, 12/16/05 8:54 PM (permalink)
          Hmm...I wonder how it turned out?

          Did Slick survive his experiment? How was the finished product? Update needed.
           
          #5
            nvb

            • Total Posts: 468
            • Joined: 12/5/2004
            • Location: dfhbgmhmy, MN
            RE: What do you do with a 26 lb inside round? Fri, 12/16/05 9:42 PM (permalink)
            quote:
            Originally posted by Greyghost

            Hmm...I wonder how it turned out?

            Did Slick survive his experiment? How was the finished product? Update needed.


            Yep, I survived. The roast turn out a little done for me, but it has a great flavor. I was hoping for med rare but hit medium instead. Carved a little today and made a French Dip using a Hogie bun I use for another sandwich. I think it was a hit with the employees as only a couple even knew what Au Jus was.

            I'll put it on the slicer it tomorrow and package it into serving sizes.
             
            #6
              RibDog

              • Total Posts: 593
              • Joined: 6/6/2003
              • Location: St. Petersburg, FL
              RE: What do you do with a 26 lb inside round? Fri, 12/16/05 10:01 PM (permalink)
              I cook whole chuck rolls on my smoker when I want to make pulled beef for sandwiches. I season the heck out of it with my regular rub and then add a little extra black, white and cayenne pepper to it. once it reaches about 155-160 internal, I wrap it in foil and put it back in to finish at an internal of 195 to 200. I take the juice from the foil, de-fat it and pour it back over the pulled beef. My customers really seem to like it.

              John
               
              #7
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