Let's Talk BBQ
Recipes => Recipes => Beef Recipes => Topic started by: TMB on August 26, 2018, 05:55:56 PM
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Just a quick eye if round for lunches this week
Marinaded fir 24 hrs then slow smoked with hickory then seared on the SRG at 585 degrees
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Looks good Tommy, well you will have some good lunches this week.
Bill
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Man, that looks good Tommy. :thumbup:
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Looks awesome Tommy!
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Excellent job Tommy.
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looks great --swing by on your way to work and drop off my sammies. (extra mayo)
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Looks good Tommy! anything specific about the marinade?
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Sure looks good.
Get us some pics of it all slice up please :)
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I'll take a Sammie
Sent from my iPhone using Tapatalk
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Sure looks good.
Get us some pics of it all slice up please :)
Pictures tonight!
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Looks good Tommy! anything specific about the marinade?
Nothing really, I used a lower salt version of Dale's steak sauce and injected on top of letting sit overnight3
Can't wait to slice it
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Tommy, those are a great inexpensive cut for a smoked roast. Wish I was there for a plate! :thumbup: :thumbup:
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Fantastic cook! Every time I see one of your cooks the SRG bug starts nibbling at me again ;-)
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Fantastic cook! Every time I see one of your cooks the SRG bug starts nibbling at me again ;-)
Get one before they are gone. I'm still in disbelief that they stopped making these :( :(
Dumb move on their part
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I have never had much luck with the eye, yours looks good though ! ! !
BD
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Here is the roast all sliced up It’s good :thumbup:
Tad dry but I expected it to be a little
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Looks awesome to me Tommy!!! :thumbup:
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Here is the roast all sliced up It’s good :thumbup:
Tad dry but I expected it to be a little
I did one the other day to a 135degree IT and it was good. I think the key to enjoying this cut is to slice paper thin, like they do in Arby's.