Inside Top Round

[Nunya Bidnits]

My buddy and I picked up an inside top round roast from Restaurant Depot,
Choice grade, I think it was about $2.10 lb, total cost about $42.

We roasted it up in the Cookshack at 300F, seasoned with garlic powder,
onion powder, Smokin' Guns rub, S&P and cooked it to an internal 140F at
dead center.

It was awesome. Still is. And will be for a few more days.

I've never done this cut of meat before, and I've been missing out.

MartyB in KC

[RegForte]

Nunya Bidnits wrote:

Sounds great. Which cookshack model goes up to 300 F?

--
Reg

[Dave Bugg]

Jill and I had the same experience a few months ago. It was incredibly
tender and flavorful. Like you, we were a bit surprised.

--
Dave
What is best in life? "To crush your enemies, see them driven before
you, and to hear the lamentation of the women." -- Conan

[Nunya Bidnits]

FE-100, pure pellet cooker, no electric heating element. It allegedly will
do 400F but in practice the cap is about 380, otherwise it pops off it's
safety and its a pain in the ass to reset.

MartyB in KC

[RegForte]

Nunya Bidnits wrote:

> RegForte said:
>
>>
>>Sounds great. Which cookshack model goes up to 300 F?
>
>
> FE-100, pure pellet cooker, no electric heating element. It allegedly will
> do 400F but in practice the cap is about 380, otherwise it pops off it's
> safety and its a pain in the ass to reset.

That FE-100 is sounding better every day.

Amazing what a smoker can do for some cheap round, ain't it?
It even makes eye of round good, which is a pretty lowly cut.
I get it really cheap and smoke some about once a week.

Gotta have my roast beef. I bought a Hobart slicer just so I
could eat it the way I like it.

--
Reg

[Nunya Bidnits]

My buddy picked up a Hobart fairly cheap at a used equipment dealer, but it
rarely gets used because it's so much work to clean up. Do you ever use it
on brisket?

MartyB in KC

[nailsh...@aol.com]

Thinking it over, I don't believe I have ever cooked an "inside top
round". If I did, I was in the oven cooked like a roast.

Is there another name for this piece of meat?

Robert

[RegForte]

Nunya Bidnits wrote:

Brisket/pastrami I can manage with a long serrated knife. It
doesn't have to be as thin cause it's relatively tender.

Every now and then I will use the Hobart for cheese and assorted
cold cuts, party platters, etc, but most of the time it gets used
for roast beef.

I love the thing. It's liberating knowing I can easily crank
out a large amount of thinly sliced stuff on short notice. Just
drag out the Mac Daddy. Be prepared for extra cleaning steps
though.

--
Reg

[Nunya Bidnits]

Yeah, what you said about the cleaning!

Serrated as in a slicer with the indentations, or a full on serrated knife?
A really sharp slicer seems to do the trick for me.

MartyB