Bottom Round Roast

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Vermin999

Executive Chef
Joined
Oct 7, 2009
Messages
2,848
Location
San Diego CA
Injected with some worcestershire sauce , rubbed with some Montreal Steak Seasoning, some was ground up in the spice grinder and some out of the jar and studded with a clove of garlic. Cooked on the rotisserie 350-375*F till an internal temp of 135*F with a chunk of red oak.
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Broke out the meat slicer and sliced the roast up pretty thin.
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Plated. Served on a bun with some copycat Arby's red and white sauce, potato salad and broccoli salad.
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The Wife wanted desert too.Chocolate Peanut Butter Smores and some without chocolate.

A couple of cheap hard chocolate chip cookies with peanut butter, half a marshmallow a piece of Hershey's chocolate.
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On a warm grill till the marshmallow and chocolate melts.
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Done.
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Flinging a powaful hunger on me. Great job. Thanks for the smores idear. Warden would love that one.

bigwheel
 
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