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Old Dave

Senior Cook
Joined
Mar 29, 2009
Messages
271
Location
Indiana
Well, maybe not all of them!

This roast beef cook was done on my Cobb Grill in my rotisserie setup.

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I started with a USDA Choice beef bottom round roast which weighed 2.68 pounds. Trimmed it of some excess fat and then brushed on a light coat of peanut oil for a sticker. Sprinkled on a generous amount of garlic salt and some butcher cut black pepper and then mounted it into my rotisserie setup.

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Another kinda cold morning with a temperature of 19 degrees at the start of the cook and I got it all going just after daylight. Used the Cobb larger charcoal basket and loaded a large load of briquets (17) as I wanted a higher temp cook for this treat.

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My roast about done on the cooker.

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My roast was done in one hour with an internal of 130 degrees and I took it off of the cooker. I wrapped in foil and let it rest for about an hour.

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Put the roast thru my slicer and it was now ready for some sandwiches.

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Piled on a generous amount of my roast beef on my bun, added a couple slices of Swiss cheese, and then added some horsey sauce and my sandwich was about ready.

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Sure made a great lunch.
 

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