Hi,

I picked up a 5.5lb Certified Angus bottom round roast (boneless) today at
the store. Kind of an impulse buy based on the fact that the price was
more than right. I am not very familiar with this cut and would like some
suggestions: Should I smoke it in the bullet, or sear/grill it? Seems to
good for pot roast. Ideas and suggestions welcome.

--
//ceed ©¿©¬

"ceed"
<ceed@abcdefghijklmnopqrstuvwxyzabcdefghijklmnopqr stuvwxyzabcdefghijk.com>
wrote in message newsp.st8mvnlr21xk10@bobdello...
> Hi,
>
> I picked up a 5.5lb Certified Angus bottom round roast (boneless) today at
> the store. Kind of an impulse buy based on the fact that the price was
> more than right. I am not very familiar with this cut and would like some
> suggestions: Should I smoke it in the bullet, or sear/grill it? Seems to
> good for pot roast. Ideas and suggestions welcome.


Season the outside with salt, pepper, garlic. Slow roast. Slice thin. Eat

"Edwin Pawlowski" > wrote in message
. ..
>
> "ceed"
> <ceed@abcdefghijklmnopqrstuvwxyzabcdefghijklmnopqr stuvwxyzabcdefghijk.com>
> wrote in message newsp.st8mvnlr21xk10@bobdello...
>> Hi,
>>
>> I picked up a 5.5lb Certified Angus bottom round roast (boneless) today
>> at the store. Kind of an impulse buy based on the fact that the price was
>> more than right. I am not very familiar with this cut and would like some
>> suggestions: Should I smoke it in the bullet, or sear/grill it? Seems to
>> good for pot roast. Ideas and suggestions welcome.
>
>
> Season the outside with salt, pepper, garlic. Slow roast. Slice thin. Eat

Don't let the temp get above 135-140 or you'll have Certified Angus shoe
leather.

On Wed, 20 Jul 2005 19:41:37 -0500, ceed
<ceed@abcdefghijklmnopqrstuvwxyzabcdefghijklmnopqr stuvwxyzabcdefghijk.com>
wrote:

>Hi,
>
>I picked up a 5.5lb Certified Angus bottom round roast (boneless) today at
>the store. Kind of an impulse buy based on the fact that the price was
>more than right. I am not very familiar with this cut and would like some
>suggestions: Should I smoke it in the bullet, or sear/grill it? Seems to
>good for pot roast. Ideas and suggestions welcome.

I marinade mine over night using a savoury [jarred] chutney , Olive
oil, diced onion, pepper. Slow roast slice thin like a pot roast.
Deelish.

Harry

"Kent" > wrote in message
...
> Bottom round can turn out to be tough, dry and inedible.
> Traditional French cooking of bottom round or "daube of beef" usually
> "larded" the beef with
> pork fat, using a larding needle, followed by a very long braise in liquid
> of some sort.
> I think this would be pretty tought to do on a grill or smoker.
> You could try it with a crockpot, though even this would be iffy. It needs
> frequent basting.
> I think I would probably bring the cut of beef back inside the house.
> Good Luck
> Kent

I would bring it back inside, put it in a crock-pot with some chicken broth
and beer. Add some root veggies and your favorite spices and cook it about
ten hours.

JMHO, Michael

Bottom round can turn out to be tough, dry and inedible.
Traditional French cooking of bottom round or "daube of beef" usually
"larded" the beef with
pork fat, using a larding needle, followed by a very long braise in liquid
of some sort.
I think this would be pretty tought to do on a grill or smoker.
You could try it with a crockpot, though even this would be iffy. It needs
frequent basting.
I think I would probably bring the cut of beef back inside the house.
Good Luck
Kent

"ceed"
<ceed@abcdefghijklmnopqrstuvwxyzabcdefghijklmnopqr stuvwxyzabcdefghijk.com>
wrote in message newsp.st8mvnlr21xk10@bobdello...
> Hi,
>
> I picked up a 5.5lb Certified Angus bottom round roast (boneless) today at
> the store. Kind of an impulse buy based on the fact that the price was
> more than right. I am not very familiar with this cut and would like some
> suggestions: Should I smoke it in the bullet, or sear/grill it? Seems to
> good for pot roast. Ideas and suggestions welcome.
>
> --
> //ceed ©¿©¬

Make "Stove Top BBQ"
trim the fat off. Then slice it thin(1/8") across the grain.
take a pot and put in a bottle of you favorite BBQ sauce (I use Kraft).
Next add a bottle of water. Now add the meat. bring to a boil then turn
down and cook 3-4 hours. Stir frequently the last hour cause it'll want
to stick. When done you can cut it with a toothpick.

Glenn


ceed wrote:
> Hi,
>
> I picked up a 5.5lb Certified Angus bottom round roast (boneless) today
> at the store. Kind of an impulse buy based on the fact that the price
> was more than right. I am not very familiar with this cut and would
> like some suggestions: Should I smoke it in the bullet, or sear/grill
> it? Seems to good for pot roast. Ideas and suggestions welcome.
>

"
> Make "Stove Top BBQ"
> trim the fat off. Then slice it thin(1/8") across the grain.
> take a pot and put in a bottle of you favorite BBQ sauce (I use Kraft).
> Next add a bottle of water. Now add the meat. bring to a boil then turn
> down and cook 3-4 hours. Stir frequently the last hour cause it'll want to
> stick. When done you can cut it with a toothpick.

It just can't get much better.

On Sat, 23 Jul 2005 10:05:10 -0500, Edwin Pawlowski > wrote:

>> Make "Stove Top BBQ"
>> trim the fat off. Then slice it thin(1/8") across the grain.
>> take a pot and put in a bottle of you favorite BBQ sauce (I use Kraft).
>> Next add a bottle of water. Now add the meat. bring to a boil then turn
>> down and cook 3-4 hours. Stir frequently the last hour cause it'll want
>> to
>> stick. When done you can cut it with a toothpick.

> It just can't get much better.

I did this with my fav bbq sauce (Bulls Eye). Came out great. Could cut it
with a look!

--
//ceed ©¿©¬

Edwin Pawlowski wrote:
> "
>> Make "Stove Top BBQ"
>> trim the fat off. Then slice it thin(1/8") across the grain.
>> take a pot and put in a bottle of you favorite BBQ sauce (I use
>> Kraft).
>> Next add a bottle of water. Now add the meat. bring to a boil then
>> turn
>> down and cook 3-4 hours. Stir frequently the last hour cause it'll
>> want to
>> stick. When done you can cut it with a toothpick.
>
> It just can't get much better.

Ya mean I've been wasting all that charcoal and spending entirely too
much time outside in the heat and/or cold, (depending on the season)?

BOB
--
Raw Meat Should NOT Have An Ingredients List

" BOB" > wrote in message
>>> Make "Stove Top BBQ"
>>> trim the fat off. Then slice it thin(1/8") across the grain.
>>> take a pot and put in a bottle of you favorite BBQ sauce (I use Kraft).

>
> Ya mean I've been wasting all that charcoal and spending entirely too much
> time outside in the heat and/or cold, (depending on the season)?
>
> BOB

Sure, why do all that when , in the comfort of your own kitchen and TV, have
authentic BBC with Kraft sauce. When will you ever learn.

Now, let's move on to the microwaved steak.
--
Ed
http://pages.cthome.net/edhome/

On 1-Aug-2005, "Edwin Pawlowski" > wrote:

> " BOB" > wrote in message
> >>> Make "Stove Top BBQ"
> >>> trim the fat off. Then slice it thin(1/8") across the grain.
> >>> take a pot and put in a bottle of you favorite BBQ sauce (I use Kraft).
>
> >
> > Ya mean I've been wasting all that charcoal and spending entirely too much
> > time outside in the heat and/or cold, (depending on the season)?
> >
> > BOB
>
> Sure, why do all that when , in the comfort of your own kitchen and TV, have
> authentic BBC with Kraft sauce. When will you ever learn.
>
> Now, let's move on to the microwaved steak.
> --
> Ed
> http://pages.cthome.net/edhome/

Speaking of microwaved 'whatever'. I took some solid frozen vac-packed
BBQ Spares out today and said to myself; I said, "If Ed can do it, then
by God I can too." I put about six trimmed ribs along with the separate
tips on a Corelle plate, covered the whole thing with Saran wrap and nuked
it at 10% for 10 minutes. I checked and they were just starting to get warm,
so I nuked 'em another 10 minutes. By then, they were just hot enough and
had just started to develop a little steam.

They were damned near as good as fresh out of the pit. I couldn't tell by
look or taste that they had been nuked. That's the first time I've ever used
that 10% power setting.

Now I'm going to have to take back most of the nasty things I said about
you Ed. Thanks for pounding something useful into my thick head.

Since Ed gave me something useful, I'll pass on a warning shot about
microwave ovens. It's not to uncommon to heat a cup of water in the
microwave, but it can be dangerous like the flashback phenomena
experienced by ceramic cooker users. If it is completely undisturbed
during the heating process, water can be superheated in a micowave
without boiling. Then when it's disturbed by the unwary reaching hand,
the entire amount tries to convert to steam at the same time. I read
that somewhere, but fortunately, it's never happened to anybody I
know. The warning won't likely help anybody either, because if you
don't see the water boiling, you're likely going to assume that it ain't
all that hot.
--
The Brick said that (Don't bother to agree with me, I have already changed my mind.)

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Edwin Pawlowski wrote:
> " BOB" > wrote in message
>>>> Make "Stove Top BBQ"
>>>> trim the fat off. Then slice it thin(1/8") across the grain.
>>>> take a pot and put in a bottle of you favorite BBQ sauce (I use
>>>> Kraft).
>
>>
>> Ya mean I've been wasting all that charcoal and spending entirely
>> too much
>> time outside in the heat and/or cold, (depending on the season)?
>>
>> BOB
>
> Sure, why do all that when , in the comfort of your own kitchen and
> TV, have
> authentic BBC with Kraft sauce. When will you ever learn.

MMmmmmmm. Love that Kraft. But wouldn't KC Masterpiece be better?
After all, it has the secret ingredient in it, Liquid Smoke!?

>
> Now, let's move on to the microwaved steak.

Now you're talking!
> --
> Ed
> http://pages.cthome.net/edhome/