|
|
|
|
Bottom round roast, a failure, kind of...
On Mon, 3 May 2004 00:32:04 +0000 (UTC), (Charles
Demas) wrote:
>In article >,
>Uncle Wulf <this group> wrote:
>>Hello -
>>
>>I found a 6 pound bottom round roast at the store for a rediculously
>>low price, so I thought I'd give it a try on the smoker. I read the
>>BBQ FAQ and the relevant posts here, figured I was set.
>>
>[snip]
>>
>>The flavor's very good, and it's swimming in juice, but it's tougher
>>than I'm willing to put up with again. I knew it was gonna be a bit on
>>the chewy side, but not this chewy. At this point, I have two
>>questions.
>>
>>Does anybody here have any ideas for a better procedure for this cut?
>
>Grind it into hamburger.
>
>You could also braize it, i.e, potroast.
>
>Make jerky. It's low fat content makes it good for this.
>
>Slice it, jaccard it, cut it into chunks, marinate it in a
>tenderizing marinade, and make kabobs.
>
>Chuck Demas
Thanks, I'd kinda reached that conclusion myself. Do you have any
suggestion for a different cut that might be suitable for the smoker?
Not brisket, I've got a couple of those, and family and friends say I
do them pretty darn well. Of course, the wife and most of the friends
are yankees, so they can hardly be expected to have an informed
opinion. I'm looking for a "roast" type cut that would yeild
acceptable tenderness at higher temps in less time than the 12 to 15
hours it takes me to do a brisket.
Best -
Uncle Wulf
|