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Summer is time for sandwiches

Double BogeyDouble Bogey Posts: 575
edited November -1 in EggHead Forum
I'm really tired of the selection from the deli counter so decided to make my own.
I started with a nice eye round roast and liberally coated it with DP rub.
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Cooked indirect with raised grid at 350 degrees until an internal of 140
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Pulled and tented for a rest but then decided I just better cut a couple of slices and try it
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Into the fridge to chill overnight and then on to the slicer in the morning
Added a little mustard, horseradish, raw onion, and a fresh tomato and the result sure beat anything from the store.
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Larry
Aiken, SC. and
Fancy Gap, Va.

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