surfinsapo said:Looks good Larry... Is there another name for that cut of meat? How tender is it? What exactly did you do to make it come out like that? Temps, Grate distance, time on each side etc.... I would like to give it a try soon... Thanks in advance and "You Rubs are Damn GOOD!!!"....... [smilie=a_goodjob.gif]
Larry Wolfe said:surfinsapo said:Looks good Larry... Is there another name for that cut of meat? How tender is it? What exactly did you do to make it come out like that? Temps, Grate distance, time on each side etc.... I would like to give it a try soon... Thanks in advance and "You Rubs are Damn GOOD!!!"....... [smilie=a_goodjob.gif]
The cut is actually "top round". The key to making it tender is to NOT over cook it and to slice it thin. Top round is a very lean cut of beef, so it cannot be well done with good results or flavor. Normally I will cook indirect first until the meat reaches 100* then sear to finish at 125*. This is the opposite of what is commonly done and it works perfect for thick cuts where you want a uniform doneness. However, I did this one the traditional way. I did a 600* direct sear for 4 minutes per side, then moved indirect to finish until the internal temp hit 125*.
Thanks for the kind words about Wolfe Rubs, I'm glad you're enjoying them!!
Larry Wolfe said:surfinsapo said:Looks good Larry... Is there another name for that cut of meat? How tender is it? What exactly did you do to make it come out like that? Temps, Grate distance, time on each side etc.... I would like to give it a try soon... Thanks in advance and "You Rubs are Damn GOOD!!!"....... [smilie=a_goodjob.gif]
The cut is actually "top round". The key to making it tender is to NOT over cook it and to slice it thin. Top round is a very lean cut of beef, so it cannot be well done with good results or flavor. Normally I will cook indirect first until the meat reaches 100* then sear to finish at 125*. This is the opposite of what is commonly done and it works perfect for thick cuts where you want a uniform doneness. However, I did this one the traditional way. I did a 600* direct sear for 4 minutes per side, then moved indirect to finish until the internal temp hit 125*.
Thanks for the kind words about Wolfe Rubs, I'm glad you're enjoying them!!
007bond-jb said:[quote="Larry Wolfe":2tyaqg1y]surfinsapo said:Looks good Larry... Is there another name for that cut of meat? How tender is it? What exactly did you do to make it come out like that? Temps, Grate distance, time on each side etc.... I would like to give it a try soon... Thanks in advance and "You Rubs are Damn GOOD!!!"....... [smilie=a_goodjob.gif]
The cut is actually "top round". The key to making it tender is to NOT over cook it and to slice it thin. Top round is a very lean cut of beef, so it cannot be well done with good results or flavor. Normally I will cook indirect first until the meat reaches 100* then sear to finish at 125*. This is the opposite of what is commonly done and it works perfect for thick cuts where you want a uniform doneness. However, I did this one the traditional way. I did a 600* direct sear for 4 minutes per side, then moved indirect to finish until the internal temp hit 125*.
Thanks for the kind words about Wolfe Rubs, I'm glad you're enjoying them!!
Larry Wolfe said:[quote="007bond-jb":1k37z4kb][quote="Larry Wolfe":1k37z4kb]surfinsapo said:Looks good Larry... Is there another name for that cut of meat? How tender is it? What exactly did you do to make it come out like that? Temps, Grate distance, time on each side etc.... I would like to give it a try soon... Thanks in advance and "You Rubs are Damn GOOD!!!"....... [smilie=a_goodjob.gif]
The cut is actually "top round". The key to making it tender is to NOT over cook it and to slice it thin. Top round is a very lean cut of beef, so it cannot be well done with good results or flavor. Normally I will cook indirect first until the meat reaches 100* then sear to finish at 125*. This is the opposite of what is commonly done and it works perfect for thick cuts where you want a uniform doneness. However, I did this one the traditional way. I did a 600* direct sear for 4 minutes per side, then moved indirect to finish until the internal temp hit 125*.
Thanks for the kind words about Wolfe Rubs, I'm glad you're enjoying them!!
Bruce B said:[quote="Larry Wolfe":ppq7zrvu][quote="007bond-jb":ppq7zrvu][quote="Larry Wolfe":ppq7zrvu]surfinsapo said:Looks good Larry... Is there another name for that cut of meat? How tender is it? What exactly did you do to make it come out like that? Temps, Grate distance, time on each side etc.... I would like to give it a try soon... Thanks in advance and "You Rubs are Damn GOOD!!!"....... [smilie=a_goodjob.gif]
The cut is actually "top round". The key to making it tender is to NOT over cook it and to slice it thin. Top round is a very lean cut of beef, so it cannot be well done with good results or flavor. Normally I will cook indirect first until the meat reaches 100* then sear to finish at 125*. This is the opposite of what is commonly done and it works perfect for thick cuts where you want a uniform doneness. However, I did this one the traditional way. I did a 600* direct sear for 4 minutes per side, then moved indirect to finish until the internal temp hit 125*.
Thanks for the kind words about Wolfe Rubs, I'm glad you're enjoying them!!