Thanks to everyone for the coke/rib info. This time I'm going to ask first
before plowing ahead. I picked up a vacuum packed frozen "beef medallion
roast", otherwise labeled as "beef shoulder tender petite roast." The
package suggests oven at 425, medium grill, broiler or skillet. Pretty
short cooking times - the oven goes for 30-35 minutes.

Is this a candidate for smoke? Any suggestions?

Peter

"Peter" wrote in message
...
Thanks to everyone for the coke/rib info. This time I'm going to ask
first
before plowing ahead. I picked up a vacuum packed frozen "beef medallion
roast", otherwise labeled as "beef shoulder tender petite roast." The
package suggests oven at 425, medium grill, broiler or skillet. Pretty
short cooking times - the oven goes for 30-35 minutes.

Is this a candidate for smoke? Any suggestions?

Peter


Peter,

I'll put my head on the block and say don't smoke this cut. Unless it has a
good fat content, oven roast it. It is an expensive cut in the UK, so why
waste it!

Graeme

Peter wrote:
Thanks to everyone for the coke/rib info. This time I'm going to ask
first before plowing ahead. I picked up a vacuum packed frozen "beef
medallion roast", otherwise labeled as "beef shoulder tender petite
roast." The package suggests oven at 425, medium grill, broiler or
skillet. Pretty short cooking times - the oven goes for 30-35
minutes.

Is this a candidate for smoke? Any suggestions?

I would cook it on the pit at 375F. It'll pick up some smoke flavor, but it
cannot be barbecued, unless you want to make it tough.
Dave

Peter wrote:

Thanks to everyone for the coke/rib info. This time I'm going to ask first
before plowing ahead. I picked up a vacuum packed frozen "beef medallion
roast", otherwise labeled as "beef shoulder tender petite roast." The
package suggests oven at 425, medium grill, broiler or skillet. Pretty
short cooking times - the oven goes for 30-35 minutes.

Is this a candidate for smoke? Any suggestions?


You can smoke this. I would sear it first then smoke at 250 F to medium
rare, about 135 F. Many prefer to grill cuts like this because you get a
better crust. I'm a smokehead so I prefer cooking it in a smoker.

Final internal temperature of the meat is far mor important than cooking
temp. You can cook it at anywhere from 225 F to 450 F. The lower temp will
give you a higher yield (less moisture loss), the higher temp will
give you better caramelization. What's important is not overcooking it.

http://www.rdranch.com/documents/ACF56A.pdf

--
Reg email: RegForte (at) (that free MS email service) (dot) com

Smoke is always nice on meat, but it's not a candidate for low and slow. Get
you temp in the pit up to the recommended oven temp and roast it with some
smoke.

--
----------------------------------------------------------------------------
----
Louis Cohen
Living la vida loca at N37° 43' 7.9" W122° 8' 42.8"


"Peter" wrote in message
...
Thanks to everyone for the coke/rib info. This time I'm going to ask
first
before plowing ahead. I picked up a vacuum packed frozen "beef medallion
roast", otherwise labeled as "beef shoulder tender petite roast." The
package suggests oven at 425, medium grill, broiler or skillet. Pretty
short cooking times - the oven goes for 30-35 minutes.

Is this a candidate for smoke? Any suggestions?

Peter

"Peter" wrote in message
...
Thanks to everyone for the coke/rib info. This time I'm going to ask
first
before plowing ahead. I picked up a vacuum packed frozen "beef medallion
roast", otherwise labeled as "beef shoulder tender petite roast." The
package suggests oven at 425, medium grill, broiler or skillet. Pretty
short cooking times - the oven goes for 30-35 minutes.

Is this a candidate for smoke? Any suggestions?

Peter




For BBQ, buy the sorriest cuts of meat you can find. This will afford you
plenty of fat and gristle. Neccessary ingredients for proper BBQ.

The more fat the better.

Despite what others will tell you, BBQ is derived from how our slaves cooked
what we gave them.

Buy shitty meat, cook it for a long time. Now you're a slave. You're
eatin' good!


TFM®

"TFM®" wrote in message
. com...

"Peter" wrote in message
...
Thanks to everyone for the coke/rib info. This time I'm going to ask
first
before plowing ahead. I picked up a vacuum packed frozen "beef
medallion
roast", otherwise labeled as "beef shoulder tender petite roast." The
package suggests oven at 425, medium grill, broiler or skillet. Pretty
short cooking times - the oven goes for 30-35 minutes.

Is this a candidate for smoke? Any suggestions?

Peter




For BBQ, buy the sorriest cuts of meat you can find. This will afford you
plenty of fat and gristle. Neccessary ingredients for proper BBQ.

The more fat the better.

Despite what others will tell you, BBQ is derived from how our slaves
cooked
what we gave them.

Buy shitty meat, cook it for a long time. Now you're a slave. You're
eatin' good!


TFM®


Congrats on proper word selection g.

Jack Curry
-Agree with you, too-