Anyone ever done a bottom round?


 
LMichaels

LMichaels

TVWBB 2-Star Olympian
So I saw someone on the FB Z Grills group pointing out they were gonna do a bottom round roast. So I found a nice one with a nice cap on it at Sam's. Seasoned with some of this Kinder's Did a 250 low until meat reached 70 internal now have Big Z cranking up to 325 and looking for a finished temp of 120-124 on my wireless probe.
Never ever done this. Thoughts?

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timothy said:
Only in the oven but a pellet cooker is a outdoor one.
Yea 250 because cuts from the round do better L
slow roasted.
I go 135 -140 , slice thinly. Great cut for roast beef sammies.
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Temp was coming up faster than anticipated at 325. So I dropped it to 250 again. IMA leave it there for the duration I guess. Honestly I am RELLY hoping this works out as everything else gettin too expensive fo us po folk. :D I got beef dino short ribs in the freezer. I did a whole brisket 2 weeks ago all but a few scraps are gone (damn my kids eat A LOT) so I need to do another and put some up for bas weather Q cravings. I got 2 hapf pork shoulders in the freezer as well I gotta do. Maybe IMA do one of them tomorrow?
I hate when summer begins running out. So busy and I still gotta get to MN and get my Martin outta hostage status :D
 
OK I gotta say other than my choice of using Kinder's seasoning, that roast was INCREDIBLE! Vey flavorful. Very beefy, sliced really thin it was nice and tender but still good firm beefy texture like a strip steak but more flavorful. I am definitely gonna do one again. But this time ONLY salt and pepper. None of this fancy seasoning stuff. I stand by my original ideas. All good meat needs is S&P, smoke and love
 
@LMichaels , at what internal temperature did you pull the roast off the grill, and did you wrap the roast and/or rest it after pulling it?
I'm interested as I tried smoking a "London Broil" (marinated flank steak) recently, and I made the mistake of going beyond medium rare.
Flavor was good, but the meat was a bit tough and dry.
 
I pulled it at 125. Rested about 12 minutes sliced thinly. Other than the lousy Kinderr's seasoning it was outstanding. I did not marinate. Simply seasoned and placed on the grill. I don't believe in pre salting o any of that. Unless you want to make corned beef
 
Bottom round was my Mom’s go to roast when I was a kid back in the late 60’s-early 70’s. She’d sear it, then roast it in an oven till medium rare and serve it with mashed potatoes, gravy and a vegetable. These days, I cook it on a rotisserie (about 45 min. +/-) then let it rest. Refrigerate overnight and slice thin for sandwiches. What doesn’t get eaten right away, gets reheated in an au jus and some horseradish for a French dip sandwich.

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My daughter asked me to slice a bunch of it real thin and seal it up. She said she wants sandwiches out of it. I vacuum sealed about 1.5lb of it shaved as thinly as I could with my sharp slicing knife. I was actually amazed at how great this el cheapo cut tasted.
Next time I'll pull it at a lower temp (more rare), so after resting it comes off rare not medium (mine went more to medium after it's rest than I like) and maybe toss the Kinders in the trash where it belongs. Just too much stuff going on in that seasoning and it obscured the nice "beefiness" of this roast. Stick to my original "guns". Good meat needs only salt, pepper, smoke, heat and love.
 
I just bought some of that Kinders for a brisket, haven't used it yet.
Cuts from the round or chuck have great beef flavor.
French dip or italian beef sammies. I like it open face on white bread with a good brown gravy, mashed and green beans, ultimate comfort food.
 
I just opened mine ( from Sam's) Strong smell and taste of garlic, heavy on the salt.
Defiantly I'll try in moderation as Jim said. Long and slow on a brisket might tone it down.
 
Sorta reminds me of Montreal steak seasoning or Weber's Chicago steak seasoning.
I have some " Back of the yards " seasoning from "The Spice House" and its similar.
 
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