For reasons I would rather not explain I have a "leftover" 10lb
piece of beef. It's a hip portion and it is cooked to be rather rare.

What I would like to do is (duh?) finish it off on the WSM. As it is
already cooked, I am really only going to heat it up and put some
flavor on it.

The big question... What if I cut the roast into smaller pieces?
Better flavor / more bark? As it is cooked this is not going to be a
long run.

TIA,


Wally

"No one has ever had an idea in a dress suit."
Sir Frederick G. Banting

"Wally Bedford" > wrote in message
...
> For reasons I would rather not explain I have a "leftover" 10lb
> piece of beef. It's a hip portion and it is cooked to be rather rare.
>
> What I would like to do is (duh?) finish it off on the WSM. As it is
> already cooked, I am really only going to heat it up and put some
> flavor on it.
>
> The big question... What if I cut the roast into smaller pieces?
> Better flavor / more bark? As it is cooked this is not going to be a
> long run.
>
> TIA,
>

Depends on how many you have to feed right away. Were it me, I'd
cut it down into smaller pieces, and smoke it for a while. Eat some,
and stick rest in the freezer for the start of one hell of a nice batch
of "BBQ Beef" for sammiches. I throw all of my leftovers, be it beef
or pork, in the freezer, and make a batch 2 or 3 times a year. The
BBQ Beef freezes well, and is always a hit at potlucks and parties.

--
Tank

Welcome to the "Q" Zone

"Wally Bedford" > wrote in message
...
> For reasons I would rather not explain I have a "leftover" 10lb
> piece of beef. It's a hip portion and it is cooked to be rather rare.
>
> What I would like to do is (duh?) finish it off on the WSM. As it is
> already cooked, I am really only going to heat it up and put some
> flavor on it.
>
> The big question... What if I cut the roast into smaller pieces?
> Better flavor / more bark? As it is cooked this is not going to be a
> long run.
>
> TIA,
>

Depends on how many you have to feed right away. Were it me, I'd
cut it down into smaller pieces, and smoke it for a while. Eat some,
and stick rest in the freezer for the start of one hell of a nice batch
of "BBQ Beef" for sammiches. I throw all of my leftovers, be it beef
or pork, in the freezer, and make a batch 2 or 3 times a year. The
BBQ Beef freezes well, and is always a hit at potlucks and parties.

--
Tank

Welcome to the "Q" Zone

"Wally Bedford" > wrote in message
...
> For reasons I would rather not explain I have a "leftover" 10lb
> piece of beef. It's a hip portion and it is cooked to be rather rare.
>

No answers until the story is told. Don't be embarrased, we're like family.
Disfunctional family, but still. . . . . . .


> What I would like to do is (duh?) finish it off on the WSM. As it is
> already cooked, I am really only going to heat it up and put some
> flavor on it.
>
> The big question... What if I cut the roast into smaller pieces?
> Better flavor / more bark? As it is cooked this is not going to be a
> long run.

I like to cook big hunks of bee over smaller hunks. It seems to be more
tender, more juicy that way While you can do what you suggest, it may start
to dry the meat though. Use caution and not too much time.

Cooked beef freezes well. I often do an oversized piece and cut it to
smaller portions and freeze. Handy to re-heat when time is short and you
still get a nice meal.
Ed

http://pages.cthome.net/edhome

"Wally Bedford" > wrote in message
...
> For reasons I would rather not explain I have a "leftover" 10lb
> piece of beef. It's a hip portion and it is cooked to be rather rare.
>

No answers until the story is told. Don't be embarrased, we're like family.
Disfunctional family, but still. . . . . . .


> What I would like to do is (duh?) finish it off on the WSM. As it is
> already cooked, I am really only going to heat it up and put some
> flavor on it.
>
> The big question... What if I cut the roast into smaller pieces?
> Better flavor / more bark? As it is cooked this is not going to be a
> long run.

I like to cook big hunks of bee over smaller hunks. It seems to be more
tender, more juicy that way While you can do what you suggest, it may start
to dry the meat though. Use caution and not too much time.

Cooked beef freezes well. I often do an oversized piece and cut it to
smaller portions and freeze. Handy to re-heat when time is short and you
still get a nice meal.
Ed

http://pages.cthome.net/edhome

On 19-Aug-2004, "Edwin Pawlowski" > wrote:

> "Wally Bedford" > wrote in message
> ...
> > For reasons I would rather not explain I have a "leftover" 10lb
> > piece of beef. It's a hip portion and it is cooked to be rather rare.
> >
>
> No answers until the story is told. Don't be embarrased, we're like family.
> Disfunctional family, but still. . . . . . .
>
>
> > What I would like to do is (duh?) finish it off on the WSM. As it is
> > already cooked, I am really only going to heat it up and put some
> > flavor on it.
> >
> > The big question... What if I cut the roast into smaller pieces?
> > Better flavor / more bark? As it is cooked this is not going to be a
> > long run.
>
> I like to cook big hunks of bee over smaller hunks. It seems to be more
> tender, more juicy that way While you can do what you suggest, it may start
> to dry the meat though. Use caution and not too much time.
>
> Cooked beef freezes well. I often do an oversized piece and cut it to
> smaller portions and freeze. Handy to re-heat when time is short and you
> still get a nice meal.
> Ed
>
> http://pages.cthome.net/edhome

I wouldn't try to reheat that big chunk from a cold start. By the time it
gets hot in the center again, I wouldn't bet on what the overall texture
might be. I'd cut it into smaller chunks, probably 1# or so each. Then
you could smoke it or grill it, or even oven roast it until the piece(s) are
hot in the middle. I do like Ed does and vacuum pack and freeze smaller
chunks. I don't have an army to feed and I need to space it out over weeks
or even months. Why do I cook big chunks in the first place? I get better
end product that way.

--
M&M ("When You're Over The Hill You Pick Up Speed")


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On 19-Aug-2004, "Edwin Pawlowski" > wrote:

> "Wally Bedford" > wrote in message
> ...
> > For reasons I would rather not explain I have a "leftover" 10lb
> > piece of beef. It's a hip portion and it is cooked to be rather rare.
> >
>
> No answers until the story is told. Don't be embarrased, we're like family.
> Disfunctional family, but still. . . . . . .
>
>
> > What I would like to do is (duh?) finish it off on the WSM. As it is
> > already cooked, I am really only going to heat it up and put some
> > flavor on it.
> >
> > The big question... What if I cut the roast into smaller pieces?
> > Better flavor / more bark? As it is cooked this is not going to be a
> > long run.
>
> I like to cook big hunks of bee over smaller hunks. It seems to be more
> tender, more juicy that way While you can do what you suggest, it may start
> to dry the meat though. Use caution and not too much time.
>
> Cooked beef freezes well. I often do an oversized piece and cut it to
> smaller portions and freeze. Handy to re-heat when time is short and you
> still get a nice meal.
> Ed
>
> http://pages.cthome.net/edhome

I wouldn't try to reheat that big chunk from a cold start. By the time it
gets hot in the center again, I wouldn't bet on what the overall texture
might be. I'd cut it into smaller chunks, probably 1# or so each. Then
you could smoke it or grill it, or even oven roast it until the piece(s) are
hot in the middle. I do like Ed does and vacuum pack and freeze smaller
chunks. I don't have an army to feed and I need to space it out over weeks
or even months. Why do I cook big chunks in the first place? I get better
end product that way.

--
M&M ("When You're Over The Hill You Pick Up Speed")


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http://www.newsfeeds.com - The #1 Newsgroup Service in the World!
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On 19-Aug-2004, "Edwin Pawlowski" > wrote:

> "Wally Bedford" > wrote in message
> ...
> > For reasons I would rather not explain I have a "leftover" 10lb
> > piece of beef. It's a hip portion and it is cooked to be rather rare.
> >
>
> No answers until the story is told. Don't be embarrased, we're like family.
> Disfunctional family, but still. . . . . . .
>
>
> > What I would like to do is (duh?) finish it off on the WSM. As it is
> > already cooked, I am really only going to heat it up and put some
> > flavor on it.
> >
> > The big question... What if I cut the roast into smaller pieces?
> > Better flavor / more bark? As it is cooked this is not going to be a
> > long run.
>
> I like to cook big hunks of bee over smaller hunks. It seems to be more
> tender, more juicy that way While you can do what you suggest, it may start
> to dry the meat though. Use caution and not too much time.
>
> Cooked beef freezes well. I often do an oversized piece and cut it to
> smaller portions and freeze. Handy to re-heat when time is short and you
> still get a nice meal.
> Ed
>
> http://pages.cthome.net/edhome

I wouldn't try to reheat that big chunk from a cold start. By the time it
gets hot in the center again, I wouldn't bet on what the overall texture
might be. I'd cut it into smaller chunks, probably 1# or so each. Then
you could smoke it or grill it, or even oven roast it until the piece(s) are
hot in the middle. I do like Ed does and vacuum pack and freeze smaller
chunks. I don't have an army to feed and I need to space it out over weeks
or even months. Why do I cook big chunks in the first place? I get better
end product that way.

--
M&M ("When You're Over The Hill You Pick Up Speed")


-----= Posted via Newsfeeds.Com, Uncensored Usenet News =-----
http://www.newsfeeds.com - The #1 Newsgroup Service in the World!
-----== Over 100,000 Newsgroups - 19 Different Servers! =-----

Edwin Pawlowski wrote:
>
>
> I like to cook big hunks of bee over smaller hunks. It seems to be
> more tender, more juicy that way While you can do what you suggest,
> it may start to dry the meat though. Use caution and not too much
> time.


Damn Ed.....you must have some big bees in your neck of the woods :-)

Edwin Pawlowski wrote:
>
>
> I like to cook big hunks of bee over smaller hunks. It seems to be
> more tender, more juicy that way While you can do what you suggest,
> it may start to dry the meat though. Use caution and not too much
> time.


Damn Ed.....you must have some big bees in your neck of the woods :-)

Cover it with foil, and warm it up very, very slowly at an oven temp. of
200F or so. This is best done inside the house. Presumably the meat
already has the flavoring benefit from the previous grill. I have done
with successfully a number of times with leftover standing rib roast
with success. Again, remember it's already been cooked, and all you want
to do is warm it only to 90-100F
Cheers,
Kent

Wally Bedford wrote:
>
> For reasons I would rather not explain I have a "leftover" 10lb
> piece of beef. It's a hip portion and it is cooked to be rather rare.
>
> What I would like to do is (duh?) finish it off on the WSM. As it is
> already cooked, I am really only going to heat it up and put some
> flavor on it.
>
> The big question... What if I cut the roast into smaller pieces?
> Better flavor / more bark? As it is cooked this is not going to be a
> long run.
>
> TIA,
>
> Wally
>
> "No one has ever had an idea in a dress suit."
> Sir Frederick G. Banting