FLBentRider
New member
A Beef Round Sirlion, a little under 11 lbs
Keeping it simple - Kosher Salt, Pepper, granulated garlic, and a little cayenne for some kick
On to the MAK @225F with Cookingpellets perfect Mix
About 7 hours later, I boated it with some Onions, Mushrooms and a generous amount of Merlot. I then covered with foil and back onto the MAK.
About 2 hours later, I rested the roast and poured what was left in the pan into a pot on the stove to reduce a bit
I sliced it and served with the sauce, thickened a little with some cornstarch.
It was excellent. The Bark had excellent bite and the interior was tender and juicy. I started out looking for a Burgundy wine (Beef Burgundy ala MAK was what I wanted to call this), I went with the Merlot ( a 2009 Woodbridge)
Keeping it simple - Kosher Salt, Pepper, granulated garlic, and a little cayenne for some kick
On to the MAK @225F with Cookingpellets perfect Mix
About 7 hours later, I boated it with some Onions, Mushrooms and a generous amount of Merlot. I then covered with foil and back onto the MAK.
About 2 hours later, I rested the roast and poured what was left in the pan into a pot on the stove to reduce a bit
I sliced it and served with the sauce, thickened a little with some cornstarch.
It was excellent. The Bark had excellent bite and the interior was tender and juicy. I started out looking for a Burgundy wine (Beef Burgundy ala MAK was what I wanted to call this), I went with the Merlot ( a 2009 Woodbridge)
