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Post by jimz on Aug 8, 2012 16:04:45 GMT -6
A local grocery had whole beef eye of round on sale. I cut a 3# piece for a roast on the grill with mesquite chunks. For me mesq. and beef is a nice combo. The rest of the eye of round was for double coarse grind. I made a simple rub of cumin, hot Hungarian paprika, Kosher salt on a little heavy side, and coarse ground pepper. Mr Cow is ready for a sear. Stuffed with a goodly amount of garlic. Now to start the sear! Looking happy on the indirect side. Time to get off and tent, and rest for slicing. I like mine rarer, but I have to think about the Misses. A nice dinner, with the grilled spuds, and zuke, red onion, and mushroom kabobs. Lunch brown bag sammies on my sour dough bread this week yum -JimZ
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Post by Cajunate on Aug 8, 2012 20:37:05 GMT -6
Very nice cook!! Hey Jim, I need you to try another new rub I whipped up. Lol.....
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Vindii
HoneyBee~Notsonew Member
Posts: 425
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Post by Vindii on Aug 10, 2012 10:52:01 GMT -6
Nicely done jimz. I have a couple eye of rounds in the freezer that Im going to smoke and slice thin for sammies. Going to make some hot Italian sausage to go with it. Good stuff and so much cheaper doing it this way.
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Post by jimz on Aug 10, 2012 14:57:53 GMT -6
Thanks Vindi. Eye of Round is one of my favorite cuts of beef. Cooked medium rare, rare, yum. You do not have to figure how to cut cross grain for a nice tender slice. I got away from this cut for a while. Correct me if I am wrong. Did you put up some nice photos on this forum of EOR cooks. If so , you got me cooking them again. Keep an eye on your mail box Vindi ;D-JimZ
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Post by jimz on Aug 10, 2012 15:01:26 GMT -6
Nate , I am there for that rub. -JimZ
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