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02-20-2006, 07:24 AM
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#1
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Official BBQ Central Mark
Join Date: Jan 2005
Location: Bealeton, Virginia
Posts: 14,969
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Roast Beef
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02-20-2006, 07:39 AM
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#2
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Official BBQ Central Mark
Join Date: Jan 2005
Location: Savannah, GA and Somewhere near Lexington, NC
Posts: 8,563
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Looks good.
I ususally do mine at 275*-300*. The lower temp makes for a more consistant doneness outside to inside. Higher temps yield a greater difference in doneness. It depends on what you want.
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Chris
"Of all the imaginary friends I've had, I don't think there was one that I didn't end up having to kill."
in seach of Umami
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02-20-2006, 07:44 AM
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#3
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Official BBQ Central Mark
Join Date: Jan 2005
Location: Bealeton, Virginia
Posts: 14,969
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Quote:
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Originally Posted by Finney
Looks good.
I ususally do mine at 275*-300*. The lower temp makes for a more consistant doneness outside to inside. Higher temps yield a greater difference in doneness. It depends on what you want.
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I've done them both ways and prefer the higher heat. They don't seem as moist to me cooked at lower temps.
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02-20-2006, 08:33 AM
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#4
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Official BBQ Central Mark
Join Date: Jan 2005
Location: Western NY
Posts: 5,084
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Looks good..Ive always been afraid of the bottom roasts...gonna hava to try one now. How big was it ?
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"I love my country, I love my guns, I love my family, I love the way it is now. And anybody that tries to change it, has to come through me. That should be all of our attitudes.
Cause this is America and a country boy is good enough for me, son."
- Charlie Daniels
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02-20-2006, 09:18 AM
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#5
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Master of All
Join Date: Mar 2005
Location: In ur house, eatin ur foodz.
Posts: 7,490
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Looks awesome Dude!!! =D>
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02-20-2006, 09:35 AM
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#6
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Official BBQ Central Mark
Join Date: Jan 2005
Location: Bealeton, Virginia
Posts: 14,969
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Quote:
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Originally Posted by john pen
Looks good..Ive always been afraid of the bottom roasts...gonna hava to try one now. How big was it ?
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John it was just over 5lbs. The trick with the bottom or top round roasts is you must slice them very thin, otherwise they'll be tough.
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02-20-2006, 09:59 AM
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#7
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Official BBQ Central Mark
Join Date: Jan 2005
Location: Western NY
Posts: 5,084
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gotcha...
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"I love my country, I love my guns, I love my family, I love the way it is now. And anybody that tries to change it, has to come through me. That should be all of our attitudes.
Cause this is America and a country boy is good enough for me, son."
- Charlie Daniels
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02-20-2006, 10:32 AM
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#8
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Official BBQ Central Mark
Join Date: Jan 2005
Location: Savannah, GA and Somewhere near Lexington, NC
Posts: 8,563
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Quote:
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Originally Posted by Larry Wolfe
Quote:
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Originally Posted by Finney
Looks good.
I ususally do mine at 275*-300*. The lower temp makes for a more consistant doneness outside to inside. Higher temps yield a greater difference in doneness. It depends on what you want.
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I've done them both ways and prefer the higher heat. They don't seem as moist to me cooked at lower temps. |
I haven't had that problem. 
__________________
Chris
"Of all the imaginary friends I've had, I don't think there was one that I didn't end up having to kill."
in seach of Umami
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02-20-2006, 11:12 AM
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#9
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Moderator
Join Date: Jan 2005
Location: Long Island, N.Y.
Posts: 16,367
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Larry, not being a smart ass here but whats up with the foil? Did you foil it or was that for easy clean up?
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I hope this isn't negative!
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02-20-2006, 11:58 AM
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#10
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Official BBQ Central Mark
Join Date: Jan 2005
Location: Bealeton, Virginia
Posts: 14,969
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Quote:
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Originally Posted by Nick Prochilo
Larry, not being a smart ass here but whats up with the foil? Did you foil it or was that for easy clean up?
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Yes Nick, easy clean up.
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02-20-2006, 12:03 PM
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#11
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Saint O'Que
Join Date: Jul 2005
Location: Denmark South Carolina
Posts: 1,097
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Re: Roast Beef
[quote="Larry Wolfe"]It was too cold for me to grill yesterday so I made a bottom round roast in the oven and used the slicer I got for Christmas for the first time and I like it! I seasoned the roast with pepper, kosher salt, onion and garlic power. Cooked in a 450* oven till the internal temp hit 125*, let rest for about 30 minutes and sliced. Had it on Kaiser rolls with thin sliced onions and horseradish.
Nice work Larry , hope I got the quote thing right now , LOL!!!
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Walter Brooker, Jr.
Pit Master Team Squeel Appeal
Graduate South Carolina Pit Masters School
South Carolina BBQ Association Master Judge
2- 22 1/2 '' WSMs
1 single barrel 55 gallon drum smoker
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02-20-2006, 12:08 PM
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#12
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Official BBQ Central Mark
Join Date: Jan 2005
Location: Savannah, GA and Somewhere near Lexington, NC
Posts: 8,563
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Re: Roast Beef
Quote:
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Originally Posted by WalterSC
Quote:
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Originally Posted by Larry Wolfe
It was too cold for me to grill yesterday so I made a bottom round roast in the oven and used the slicer I got for Christmas for the first time and I like it! I seasoned the roast with pepper, kosher salt, onion and garlic power. Cooked in a 450* oven till the internal temp hit 125*, let rest for about 30 minutes and sliced. Had it on Kaiser rolls with thin sliced onions and horseradish.
Nice work Larry , hope I got the quote thing right now , LOL!!!
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You didn't.
I don't know what you're doing wrong, but it's something.
Do you hit the quote button when reply with a quote?
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Chris
"Of all the imaginary friends I've had, I don't think there was one that I didn't end up having to kill."
in seach of Umami
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02-20-2006, 12:19 PM
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#13
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Official BBQ Central Mark
Join Date: Jan 2005
Location: Bealeton, Virginia
Posts: 14,969
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Re: Roast Beef
Quote:
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Originally Posted by WalterSC
Quote:
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Originally Posted by Larry Wolfe
It was too cold for me to grill yesterday so I made a bottom round roast in the oven and used the slicer I got for Christmas for the first time and I like it! I seasoned the roast with pepper, kosher salt, onion and garlic power. Cooked in a 450* oven till the internal temp hit 125*, let rest for about 30 minutes and sliced. Had it on Kaiser rolls with thin sliced onions and horseradish.
Nice work Larry , hope I got the quote thing right now , LOL!!!
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Walter, don't worry about it! It's funny, and we get to raze you about it!
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02-20-2006, 12:32 PM
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#14
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Moderator
Join Date: Mar 2005
Location: Anchorage, Alaska
Posts: 5,564
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Walter
Right next to the "submit" is a "preview" button. Hit it first and it will show you exactly what your message will look like when you hit "submit". That way you can experiment until you get it right. Then hit "submit". That's how I learned to get it right -- sometimes.
Griff
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Griff
Friends don't let friends eat farmed fish.
"People sleep peacefully in their beds at night only because rough men stand ready to visit violence on those who would do them harm."
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