Let's Talk BBQ
Outdoor Cooking Equipment => Grills & Smokers => Charcoal Grills => Topic started by: RG on August 02, 2017, 01:38:48 PM
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Last weekend I came across a deal on a Eye of Round and bought it and brought it home and covered it with Peppered Cow and slapped it into a foodsaver bag and vac sealed and let it hang out in the fridge for a couple of days to get happy. I stuck it on the rotisserie on the Weber and cooked it med-rare and then let it cool and put it back into a vac bag and put it in the freezer for the next time I feel like a nice roast beef sandwich.
(http://i.imgur.com/NJwx8sx.jpg)
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Sweet!! I'm on my way for lunch and one of those sammies ... :thumbup:
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Get that sucker out & I'll join you and Pete for lunch.
I'll bring the beer.
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Get that sucker out & I'll join you and Pete for lunch.
I'll bring the beer.
Ya'll come on, I've got some ham and turkey in the freezer too from the last time I made subs ;)
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Looks good I need to cook another beef hunk like that one!
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Looking forward to the sammie and taste post.
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Get that sucker out & I'll join you and Pete for lunch.
I'll bring the beer.
Ya'll come on, I've got some ham and turkey in the freezer too from the last time I made subs ;)
I'll drink to that!! :D :D
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That roast looks mighty good!
3 questions:
what size
what cooking temp
approximately how long to reach med-rare
Thanks
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That roast looks mighty good!
3 questions:
what size
what cooking temp
approximately how long to reach med-rare
Thanks
About 2 pounds
Around 375°
I'd say about 2 beers
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Thanks, just another reason I need to get a Roti ! ! !
BD
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I would love some of that roast beef.................right now 8)