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eye of round roast for fajitas
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Comments
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That's right LS, Flank only. Talked to a few butchers asking for skirt steak, and they look at me weird, they don't know what it isLarge, small, and a mini
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Do you guys have anatomically freakish cows or do those cuts just get ground up into Canadian soylent green and get fed back to the livestock?
______________________________________________I love lamp.. -
LS your very right. Skirt steak is something that the butchers here don't know of. Flank steak yes, but that is it. Limited selection of rubs etc too. Wet weather to boot. Kind of a depressing day huh, or ehLarge, small, and a mini
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I have a couple of butchers that I have pleasured. I am embarrased about that but I can get skirt, flap and hanger. Even flat iron and tri tip. Once you get the taste out of your mouth the meat is good. These Yanks are years ahead of us on beef.
Steve
Caledon, ON
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The "reach around" was getting gifts of the finest meats!
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Read my lips. No new taxes. I mean, tenderized round steak will be excellent. That is how they make chicken fried steak, a Texas tradition.__________________________________________Dripping Springs, Texas.Just west of Austintatious
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Gary,
We be talkin' bout eye of round heeyah. Canuck too! Where they feed cattle with flaxseed and canola. Tougher than a lacrosse ball. You can't stew it, you can't grind it.
Steve
Caledon, ON
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Little Steven said:
Gary,
We be talkin' bout eye of round heeyah. Canuck too! Where they feed cattle with flaxseed and canola. Tougher than a lacrosse ball. You can't stew it, you can't grind it.
__________________________________________Dripping Springs, Texas.Just west of Austintatious -
Yes, I am coming to Salado. Think it will be my first fest as a guest. Love to make some Indian for y'all though. Did you ever try my sate recipe?
Steve
Caledon, ON
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No. To me, Indians eat raw buffalo hearts and enemy livers. I prefer Boeuf Bourguignon.__________________________________________Dripping Springs, Texas.Just west of Austintatious
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I'll send you a Canadian eye of round and you can try and make bourguignon outta it.
Steve
Caledon, ON
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Or Gary can re-sole his Birkenstocks with it.
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Hahahaha. Gary is way too manly to wear those. He is a born and bred Texan after all
Steve
Caledon, ON
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Little Steven said:Hahahaha. Gary is way too manly to wear those. He is a born and bred Texan after all__________________________________________Dripping Springs, Texas.Just west of Austintatious
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But they make your feet feel sooo good.
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I have the 48 knife Jaccard, and use it for eye of round steaks - it is the only way you can chew the damn things. The benefit is that rubs and marinate seems to get into the meat to add taste to what is a pretty bland piece of meat. Kinda like making home made cubed/minute steaks. Think mine was about $25, great investment.As for eye of round roast, usually use it for Italian beef, cooked slow, very rare, chilled and sliced paper thin.@Little_Steven - ever used the 15 knife sets? Was thinking of getting one for sirloin used in kabobs, sometimes it needs a little help.Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad!
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Ok this cook was postponed for a couple of days, birthdays, invite out to friends. So tonight it was time. Grilled all the onions and peppers, and then did that eye of the round, It had been marinating, I had sliced it up as well. Tenderized it pretty good as well. End results were, as I was told, flavourful with the marinate and spices, but it was chewy. We cut it into little bit size pieces. Will put this into my memoirs. Thanks for the info everyone. Here is a picture of the final result.Large, small, and a mini
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