Top round

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Puff1

Chef Extraordinaire
Joined
Feb 3, 2006
Messages
12,331
Location
Warren, Mi.
Found a really good looking chunk of top round at the local mega mart today.
Marinated it in Montreal Steak seasoning marinade with a bit of red wine and grilled over the highest heat I could set forth. The corn was from California (Thanks Helen ;) ) and sweet as all get out. I was really surprised considering throughout the winter and spring we get bitter tasting junk. The corn was as sweet as if I bought it here in August. The pasta salad came from a box.
Great weather here. I hope everyone else is having the same. Griff especially. :mrgreen:



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Sounds purty dang gummed close to Baltimore Pit Beef when a person thinks about it. Looks excellent. I made some one time but all I could find was bottom round and I do not eat raw bloody meat so it went to 150 on the inside. Great flavor..little chewy and a commercial slicer helps a bunch. Cut it thin enough to read a newspaper through it. The folks I tried it out on liked it cold mo betta than hot. Now is that odd or whut?

bigwheel
 
Excellent job Puff. Nice to see you posting again. It's been in the 50s here today. It looks like the ice is going to go out of the local lakes this week. YES, that's a couple weeks early this year!
 
Thanks everyone!
Griff, you are one hardy soul my friend.
Larry.........horsey is a little to spicy for Puffy. :mrgreen:
 

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