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Message Subject Have you ever flash cooked a roast?
Poster Handle Anonymous Coward
Post Content
My own cooking guide (this and $1.50 will get you a coffee :-) )
Just about every place has its "variants" of cuts..."tri-tip" is part sirloin and another cut (I forget)
London broil is shoulder...sometimes...here is a general guide...

Grilling steaks:
ribeye
NY strip
tenderloin
sirloin

Roasting:
Full rib section
tenderloin (guessing - have not done)
Other "full" sections of meat that are in the grilling section.

"Slow" methods (smoking, slow cooker, pressure cooker, etc.):
rump roast
brisket
"round" cuts
 
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