Fancy a Joint?

Sorry to post a weak thread with zero relevance to our interests. But I need input and ATS is my source of knowledge.

I have a big joint of top rump which I would normally roast, rare.

But I want to do something different, slow cook maybe.. I don't know. If I had more time I'd smoke it outside.

Suggestions please good forum members.

Anything goes.

originally posted by: and14263
Sorry to post a weak thread with zero relevance to our interests. But I need input and ATS is my source of knowledge.

I have a big joint of top rump which I would normally roast, rare.

But I want to do something different, slow cook maybe.. I don't know. If I had more time I'd smoke it outside.

Suggestions please good forum members.

Anything goes.

Id pull apart and bong it. Nothing tastes better than a bonged joint... of beef.

Add some spin, make it last longer... I mean cook slower...

and always smoke outside.

a reply to: and14263

Slow..10 hrs on low setting in crock pot.....add seasonings..even light sauces, seasoning, onions, garlic whatever... to it 1st, cover glass lid w lg towel...and DO NOT OPEN lid to CK out!

It will turn out awesome...g.luck. M.S.

I think I got the wrong idea from the title.

Throw it in the microwave and see how quickly you piss off the gastronomes on here.

a reply to: and14263

Slow cook with Italian herbs and dressing.


Once done, sauté some peppers and onions and serve on large hoagie rolls.


YUM!

Damn, now I know what I'm eating tonight!

originally posted by: underwerks
I think I got the wrong idea from the title.

You aren't the only one.

Screw all that noize...Tie a rubber hose around it and shoot it up, man! Mainline it, dude; main-vein-straight-to-the-brain!

Inject that delectable 'sauce' right into your rump. Add a little Coke (a cola) to 'speed' up the breakdown process.

You'll be 'cookin' all day, and when you get done baking you'll want more, MORE...MOAR!!!

I just got back from gym and a study session at the pub.

To safeguard the liver, I was thinking either tequila for the post-work-out pain, or pills (and even Paracetamol should be avoided with alcohol).

But luckily today in South Africa we have a third, herbal option.

It reminds me of the days when the only quasi-legal use of cannabis was blowing it up the nostrils of sore race-horses.
It was a running joke back then, but no horse-farm ever got raided.
I guess the cops liked betting on horses.

Just about ready ...

It's 4:25!

a reply to: and14263

I say, put on Give Em The Boot Vol 2, smoke up, and enjoy... I am now....

••• CLICKBAIT!!!! •••


'Affirm' on the other..

a reply to: and14263

Purposefully clickbait title. Do I need to avoid clicking your threads at all in the future?

So as not to disappoint I will be ‘vaping’ the beef.

I hear it is the modern way to bake oneself.

a reply to: and14263

Honey and chilli, slow cooked with a sweet fruit broth.

Maybe pineapple or peaches. Smoke weed before you eat it

a reply to: and14263



Ummm...and...share...Bogart...






YouSir

I have gone for slow cooked. 11pm now, so should be good for a 12 hour cook. Full bottle of wine in there. Etc etc. Thanks for the input

originally posted by: and14263
I have gone for slow cooked. 11pm now, so should be good for a 12 hour cook. Full bottle of wine in there. Etc etc. Thanks for the input

If you've got the bottle of wine you are set.

All will be well, any chance you bought two bottles? That would insure a success.

I'd rub it with truffle oil, then sprinkle on a dry rub of brown sugar, coarse sea salt and a bit of coffee ground.

Slap it on the smoker with a meat probe and pull it when it reaches temp.

Sprayed every hour w apple juice and wrap it after 3 hrs in the smoke and open again towards end of cook so outside isn't soggy.

Yumyum

I like it roasted myself.

a reply to: TNMockingbird

I did indeed buy two bottles. One got drunk last night though.

I went for a full bottle of wine, two onions, 8 pieces of garlic, salt, pepper, smoked paprika, sugar, tomato purée, 2 oxo cubes, lots of Demerara sugar, soy sauce, oyster sauce, minute amount of thyme.