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I'm not sure if the news state side has carried much about Canada's XL foods plant being closed for E. coli but it has sent a shockwave through the meat industry up here... the side benefit cheap beef!
I was at a discount store yesterday and they had whole eye of the round for like $1.60 a pound (like $13 bucks for the whole thing). One grocery store was in the paper this morning with T-bones for $2.69/lb.
I'd like to get some eye and make deli meat but I know it's very lean so I need to "juice" it up. Any suggestions for injection or brining beef? And how long to cook/temp/direct/indirect?
Large BGE, Small BGE