0 comment Tuesday, May 13, 2014 | admin
"Ladies and gentleman...boys and girls, step right up to this here platform and get your beef bottom round roast at only $2.99 a pound while they last! Y'all better hurry or y'all goin' miss out !"
Actually, watch the ads! Beef roasts like this are on sale quite a bit of the time at $2.99 and even less at your local butcher's.
Why pay $9.99 a pound for deli roast beef when you can prepare and cook your very own beef roast that's going to surpass most over-the-counter sliced deli meat in taste and quality?
Whether you cook this in a kitchen oven or put it on the grill you can come out with something that will knock folk's socks off. So knock their socks off!
I started out with a three and a third pound beef roast. Butchers like to label beef roasts a little differently but look for something like:" Beef Round Sirloin Tip Roast", or something similar. Capisce?
I like to season it and marinate overnight to tenderize it a tad. We don't want it to turn out tough do we?
Wash it and pat dry. Poke numerous holes in it with a big ol' fork to help the seasoning and marinade penetrate the roast. Still awake?
For this one time, I used Chef Paul Prudhomme's "Little Italy Seasoning" as a Rub. Poured it on generously and rubbed it over the entire roast. I also used a generous amount of a cool product, "Apple Valley's Huckleberry Pear Grilling Sauce" as a marinade. Love fruit flavors!
Now, you can do what I did. But, any quality seasoning and marinade will do the trick. For example, Italian dressing makes for an excellent marinade. You can even skip the Rub because Italian dressing has all the necessary ingredients to flavor and tenderize your beef.
When you marinate something it's wise to use a plastic bag or plastic container to marinate things in the fridge overnight. Metal, aluminum and marinade are a bad combo health-wise.
I favor a Tupperware Marinating Container. They seal airtight and are heavy duty and I have had one of my two containers for over 30 years.
Next Day: While getting up to a medium temperature...325-350 degrees, let the roast sit out on the counter for one half hour before cooking.
If cooking in the oven place the roast in a ribbed roasting pan that keeps it elevated away from the bottom of the pan or it will burn. Add more marinade to the pan so you have some liquid at the bottom.
On a grill cook on indirect heat. Meaning: Light one side of the BBQ and cook on the other with the hood down at a medium temperature.
Cooking time is around two hours for a three plus pound roast or 140 degrees for medium rare, longer for medium and well done.
Use a meat thermometer, don't guess!
Before carving, let the roast sit out for fifteen minutes before carving. Slice thinly at a slight angle.
Labels: Beef Bottom Round Roast, Bottom Round Roast Marinade, How To Cook A Beef Bottom Round Roast, How To Cook Beef Bottom Round Roast, Tupperware Marinating Containers
0 comment | admin
I keep harping about a Beef Bottom Round Roast as an economical cut of meat that you should buy�grill or BBQ and serve. They're good.
The local Safeway store usually has them on. We wait until we can get a real deal on one and then go for it!
We bought a five and a half pound roast. As a rule, they are very lean, although a bit on the tough side.
You can slow cook them on the barbecue, which I have done on the Traeger, or you can grill them on a gas or charcoal grill. This baby I grilled on a gas grill.
Remember the tough thingy. Now, this isn't critical when you slow cook them, but it sure is when you just grill them.
I used McCormick Grill Mates "Zesty Herb Marinade" (see below)
It calls for adding White Vinegar, Water and Vegetable Oil. But, I never follow rules, I substituted EVOO for the Vegetable Oil. It make for a lot of marinade.
Back to the five and a half pound Beef Bottom Round Roast. This is a real chunk of meat and I halved it. It makes it easier to handle.
Nobody is going to tell you this, but I poked every conceivable part of the roast with a rather large fork. Now, get yourself a marinating bag or a Tupperware marinating container (see below).
Saturate that sucker with the marinade. If using a bag, no sweat, but if using a container, pour half the marinade on one side, turn over and pour on the other.
I know the directions on the marinade package say "thirty minute marinade". That ain't long enough, folks. Try overnight!
I pretty much cooked this roast like it was a steak. I turned the gas grill to high, initially. In the meanwhile, take the roast out of the fridge and let it sit out for at least 30 minutes before grilling.
If you have a large roast, you are just about to embark on one of the longest grilling sessions you will ever do. This is not one of those five minutes per side thing. Initially, yes, because you just want to sear it.
Once it was seared, I turned down the heat a tad. You don't want a crispy critter.
I didn't time it, but I say it was more like 25 minutes after searing, that I had the internal temperature of the meat up to 140 degrees, which is rare�.longer for medium and well done.
Wrap the roast in aluminum foil when done and set aside 15 minutes before serving. Slice very thin.
You are going to find that a Beef Bottom Round Roast, if prepare properly is going to be a hit with family, friends and you!
The local Safeway store usually has them on. We wait until we can get a real deal on one and then go for it!
We bought a five and a half pound roast. As a rule, they are very lean, although a bit on the tough side.
You can slow cook them on the barbecue, which I have done on the Traeger, or you can grill them on a gas or charcoal grill. This baby I grilled on a gas grill.
Remember the tough thingy. Now, this isn't critical when you slow cook them, but it sure is when you just grill them.
I used McCormick Grill Mates "Zesty Herb Marinade" (see below)
It calls for adding White Vinegar, Water and Vegetable Oil. But, I never follow rules, I substituted EVOO for the Vegetable Oil. It make for a lot of marinade.
Back to the five and a half pound Beef Bottom Round Roast. This is a real chunk of meat and I halved it. It makes it easier to handle.
Nobody is going to tell you this, but I poked every conceivable part of the roast with a rather large fork. Now, get yourself a marinating bag or a Tupperware marinating container (see below).
Saturate that sucker with the marinade. If using a bag, no sweat, but if using a container, pour half the marinade on one side, turn over and pour on the other.
I know the directions on the marinade package say "thirty minute marinade". That ain't long enough, folks. Try overnight!
I pretty much cooked this roast like it was a steak. I turned the gas grill to high, initially. In the meanwhile, take the roast out of the fridge and let it sit out for at least 30 minutes before grilling.
If you have a large roast, you are just about to embark on one of the longest grilling sessions you will ever do. This is not one of those five minutes per side thing. Initially, yes, because you just want to sear it.
Once it was seared, I turned down the heat a tad. You don't want a crispy critter.
I didn't time it, but I say it was more like 25 minutes after searing, that I had the internal temperature of the meat up to 140 degrees, which is rare�.longer for medium and well done.
Wrap the roast in aluminum foil when done and set aside 15 minutes before serving. Slice very thin.
You are going to find that a Beef Bottom Round Roast, if prepare properly is going to be a hit with family, friends and you!
Labels: Bottom Round Roast Grill, Bottom Round Roast Marinade, Grill A Beef Bottom Round Roast, Tupperware Season-Serve Marinating Container