LMichaels
TVWBB 2-Star Olympian
Been meaning to try this but never found one small enough to give it a go for a week night and not wanting to risk doing one for guests as a "gamble". Found a smallish bottom round roast at Sam's today. Nice fat cap on it, not to pronounced "nerve line". So I thought "why not?". Anyway, basic binder (a little French's yellow mustard, basic S&P after). Fat cap down top rack of the Member's Mark. Running on P1 setting and has settled in about 210 to 220. That is the plan until until internal temp is 130ish in the thickest part. Then a nice rest for 20 minutes wrapped. Served thin sliced, mashed taters on the side and a fresh garden tomato & basilico salad with a light touch of reduced balsamic and some REALLY nice unfiltered EVOO from Sicily.
Thoughts on the cook? Never done one.
Thoughts on the cook? Never done one.