You are replying to: rump roast
Your Name

Message Text

Enter this code before submitting.
This will help reduce the amount of SPAM we receive from programs that automatically complete these types of forms.
Topic Title: rump roast
Created on December 9, 2011 at 12:28 AM

springfeild bob

cooked rump roast like i have done w chuck roast turned ot dry and tasteless


Try wrapping the roast on heavy duty foil like Holland does for the Boston Butt roast

@ bob

Is it possible that you overcooked it? That would result in dry & tasteless meat. The new grills get hotter than the older models so cooking times may need to be shortened for older recipes.
Use a meat thermometer. Cook a beef roast to 145/150 max internal temp, remove from grill & wrap with foil for 15/20 minutes before slicing.
Hope this helps.

Tom Kirkman

Try it again, but reduce cooking time. That's really all there is to it.

I keep a book and write down all my successes and failures (few and far in-between). I record all my cooking times and adjust as needed until I perfect a particular food type. After that, it's automatic.