A great big hearty roast beef sandwich made with leftovers from last night's spoon roast along with lettuce, tomato, mayo, pickled jalapeños and an iced tea to wash it all down.
Good luck! Your practice one looked nice. Couldn't critique the taste, though, since my fork couldn't reach quite that far.I'm busy baking my competition cake for tomorrow...
Andy, I had never before heard of a 'spoon roast', so curious me had to look it up. A low and slow cooked sirloin roast with a nod to a Massachusetts market owner from the past, yes? Sounds good! I learn something new here just about every day.
Spoon Roast
Cheryl, the spoon roast I bought was not a pot roast. It was a tied sirloin roast that I grilled at higher temps and served medium rare. It has a great beefy flavor and was reasonably tender.
Actually, I was surprised it was as good as it was. After all, it was $3.99/Lb and Select grade. I plan to go back tomorrow and buy another while the price is still low. It's actually a dollar a pound less than chuck roast.
It looked like this:
Based on your success, I'm thinking of getting one when I shop tomorrow. Well, today, Saturday. How do you think it would work for Pac's "Baltimore Pit Beef"? This is the recipe he used: How to Say Barbecue in Baltimore. It calls for a top round, so I see no problem with using the sirloin instead.Cheryl, the spoon roast I bought was not a pot roast. It was a tied sirloin roast that I grilled at higher temps and served medium rare. It has a great beefy flavor and was reasonably tender.
Actually, I was surprised it was as good as it was. After all, it was $3.99/Lb and Select grade...