I'm curious to see what yall are doing with this cut. I think it's technically a sirloin or something but I've been doing the whole thing as pot roast in a dutch oven and I thought aboot smoking one. Did this one tonight in the dutch oven til 150 degrees.
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What'r yall doing with the "ham ball" cut of meat?
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Originally posted by justletmein View PostHmmmm. We made lots of jerky already but I could see that working. Tonight I sliced it real thin and covered in whiz for philly cheesesteaks but it was kind of a shame because the flavor was super good by itself. I would have loved to do a French dip with this one.
You say-n ya "whizzed" on it?
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