Bill D-NC
TVWBB Pro
I was planning to do a little Pepper Stout Beef today but I accidentally bought the wrong cut. I got a Sirloin Tip Roast instead of a Chuck Roast. I had time, so I went back to Publix to get the right thing. D@mn ! ! ! The Tip Roast that I'd bought was $6.00 lb. Chuck Roast was $12 ! ! !
I remember when those were considered a poor man's brisket . . .
Oh, and Prime Rib Roasts were only $7.00 lb. Got a small one of them and had the butcher there cut it into 4 ribeye steaks for tomorrow ! ! !
Anyway, since I had the pepper, the onions, & the Guinness, I figured I try to shoehorn the Wolfe Pit recipe and see what happened. So I seasoned up the Tip Roast and got the Weber running at 275º. I cooked the veg, underneath, at the same time since I was not going through the braising process.
Here's what I had after trimming off the silver-skin and other junk.
I'm going to let it chillout overnight in the fridge and then slice it this for sandwiches later in the week.
BD
I remember when those were considered a poor man's brisket . . .
Oh, and Prime Rib Roasts were only $7.00 lb. Got a small one of them and had the butcher there cut it into 4 ribeye steaks for tomorrow ! ! !
Anyway, since I had the pepper, the onions, & the Guinness, I figured I try to shoehorn the Wolfe Pit recipe and see what happened. So I seasoned up the Tip Roast and got the Weber running at 275º. I cooked the veg, underneath, at the same time since I was not going through the braising process.
Here's what I had after trimming off the silver-skin and other junk.
I'm going to let it chillout overnight in the fridge and then slice it this for sandwiches later in the week.
BD
