Combination roast ideas

Discussion in 'Beef' started by bmwbert21, Jan 6, 2013.

  1. Tried Jeff's beef roast from the last newsletter. Turned out great!

    Looking for a few ideas for a combination roast I have in the freezer. Want to try something different.

    Appreciate the help!!!
     
  2. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    bmwbert, morning and welcome to the forum....  Please stop into "Roll Call" for a proper welcome from our members.... also, in your profile, fill in your location so we can better answer you questions....    Dave
     
    Last edited: Jan 8, 2013
  3. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    What is a Combination Roast?...JJ
     
  4. X2
     
  5. Pork and beef roasts tied together. I think there was a recipe from BBQ pit boys on YouTube, but I can't find it.
     
  6. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    What Cuts is it made of? Is the intention to Pull it or is it cooked to 145*F and sliced still pink? This is a new one on me...JJ
     
  7. mneeley490

    mneeley490 Master of the Pit OTBS Member

    Sounds intriguing, though.... [​IMG]
     
  8. Beef looks like it might be a bottom. I can't really see the pork due to the packaging. The label is no help.

    I've never bought one before, but they were on sale at the local supermarket so I picked one up. I've seen them on sale before, so I'm kind of surprised you have not heard of them.... Possible it's a regional thing?

    Was thinking of slicing it.... But I was looking for ideas!
     
  9. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    If it is a hunk of Bottom Round tied to a Pork Loin, then cooking to 140-145*F will givea  nice juicy, slightly Pink, sliced Combi' Roast. Any other cut of Pork may be a bit too tough at this low an IT and cooking the Beef until the Pork is good to go may yield a Dry piece of Beef. Now on the other end a Pork Butt tied to a Beef Chuck would be great Pulled, as a Pot Roast or simmered in Tomato Sauce, aka Sunday Red Gravy (East coast Italian thing[​IMG]) . It will be interesting to see what you actually have there! Please take some pics when you get it defrosted. I or others would be happy to give some options when we know more...JJ 
     
    Last edited: Jan 9, 2013
  10. s2k9k

    s2k9k AMNPS Test Group

    Whewwwww.... I was thinking it was a hind quarter of a Jackalope!
     
  11. Will do. Thanks jj
     
  12. Sounds good but no one provided a link to tell me what you are talking about
     

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