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Made me some Deli Roast Beef
Boxerpapa
Posts: 989
All rubbed with Red Eye Express and garlic peppper
Added mesquite
All done and ready to be cooled before it goes through the slicer
Ready for workday roast beef sandwiches and french dip later this week
Added mesquite
All done and ready to be cooled before it goes through the slicer
Ready for workday roast beef sandwiches and french dip later this week
Comments
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OOOOOHH-WWEE! DAT looks YUMMEE!What cut is it???
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Roast beef looks great. That looks like one nice slicer. Must come in real handy.
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Roast beef looks great. That looks like one nice slicer. Must come in real handy.
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Same question here. What cut? I can never seem to get mine to come out like that.
And I really gotta get a slicer!!!I hate it when I go to the kitchen for food and all I find are ingredients!
MichaelCentral Connecticut -
Looks really really good!!Molly
Colorado Springs
"Loney Queen"
"Respect your fellow human being, treat them fairly, disagree with them honestly, enjoy their friendship, explore your thoughts about one another candidly, work together for a common goal and help one another achieve it."
Bill Bradley; American hall of fame basketball player, Rhodes scholar, former U.S. Senator from New Jersey
LBGE, MBGE, SBGE , MiniBGE and a Mini Mini BGE -
Not enough "o's" in looks goooood.
I've done ham, chicken and turkey but not beef. I have got to give this a try. Love he deli sandwiches.
Kent -
I'm with the rest of them....what is the type of meat??? Looks good....Judy
Covington, Louisiana USA -
Sorry, meant to post the cut too. It was on a raised grid, direct with dome temperature of 275. Cooked to an internal of 128 degrees
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EGGCELENT! Thanks!
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Boxerpapa wrote:Sorry, meant to post the cut too.
haha... and the cut is???I hate it when I go to the kitchen for food and all I find are ingredients!
MichaelCentral Connecticut -
eye of the round :silly:
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Good looking beef! What was the internal temp when you pulled it? Definitely something I would like to try.
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How long was the cook and what temps, for some of us rookies. Good looking beef
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Did you salt and pepper 24 hours ahead of time? America's Test Kitchen says that this is one of the best cuts if you s&p 24h ahead an cook as you did.
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No, I did not S&P 24 hours ahead of time. It was a last minute thing. In fact, I didn't even use any salt in the seasonings. Just plain old Red Eye Express and garlic pepper. Good to know for the other roast I have in freezer to prep. 24 hours ahead of time.
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I think it took around three hours. 275 dome, direct on a raised grid to an internal temperature of 128. coulda gone to 125, but not a big deal.
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I cooked it until 128 internal. Great, easy cook and the outcome is awesome.
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Eye Of The Round
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Yes, indeed you need to make this. You forgot to mention pastrami.
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Thanx
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Yes, the slicer does come in handy, but I only use it a couple times a year. It was well worth the purchase
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I have wanted to do a deli roast beast for a while and now i might just try it. ThanksThis is the greatest signature EVAR!
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Do you think this would work with a Serloin Tip Roast?
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