web analytics
Optimum Thickness - Rump Steak - Forno Bravo Forum: The Wood-Fired Oven Community



Photo Galleries are back! Instructions below.

Dear forum users,
Thank you for your patience with the Photo galleries. We've got your galleries online!
We have finished writing a custom script to migrate the PhotoPlog to vBulletin5’s albums.

Unfortunately V-Bulletin killed the "Photoplogs" in their software upgrade which was unforeseen and we're the first development group to have written a script for getting the galleries back... that said, it took some time to reverse engineer the code and get the albums to move over seamlessly!

Forum users will be able to access their “PhotoPlog” images through their user profile page by clicking on the “Media” tab.
They will also be able to browse other albums by going to the albums page. (On the forum site, there is a link in the black bar beside “Forums” to the albums.)

In order for users to create an album please follow the steps below.
1) Go to user profile page and click “Media”
2) Click Add Photos
3) Enter Photo Gallery Title in the first field
4) Click Upload or Select from Photo Album to add photos
5) Click Post
6) Once posted, the album will be created as a “Topic” on the albums page for the public to see. The topic title will be the “Photo Gallery Title” they created before uploading their photos.

To create this migration path we used vBulletin5’s default album structure. Unfortunately, it won’t work like the “PhotoPlog” but is an album/gallery component on the forum now.
See more
See less

Optimum Thickness - Rump Steak

  • Filter
  • Time
  • Show
Clear All
new posts

  • Optimum Thickness - Rump Steak

    I am looking to get the butcher to cut me some rump steak to cook on the Tuscan grill. What is the optimum thickness to cut them to for best results?

    I am guessing around 35 - 40 mm - but this may be too thick.

    Any suggestions welcomed....

    / Rossco

  • #2
    Re: Optimum Thickness - Rump Steak

    OK - I think I have the answer to my question. Today the butcher cut me 40mm rum steaks (at my request). Cranked up the Tuscan grill this evening and the results were the BEST steak I have tasted yet. It was almost like the Wagu beef that you pay a premium for. I didn't even need a sauce to go with it it was so tasty.

    For my Aussie countrymen in Perth - get over to Woolworths and grab some of their prime rump - selling on special for only $9.50 /kg. They will cut it how you want it too.
    Attached Files
    / Rossco


    • #3
      Re: Optimum Thickness - Rump Steak

      Managed to get another 2 kg of this fantastic steak so am firing up the oven again tonight.

      So far the tally is: last Friday night, Sunday lunch, Tuesday night and now tonight (Wednesday) again.

      May have to sell my other cooking appliances soon as the WFO oven becomes more addictive....
      / Rossco


      • #4
        Re: Optimum Thickness - Rump Steak

        damn that looks good

        its giving me an idea for the boxing day test.....now all i have to do is make a rack/grill for my oven