Simple cooks


 
Rich G

Rich G

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It has been a while since I've posted here (still check in regularly and read the goings on, though.) It's a nice sunny day in California, and I finished a simple, short cook a little while ago and felt like sharing.

Eye of Round (Dizzy Pig Red Eye Express, 225 degrees, 145 internal, will slice later when chilled):

Eye of Round

Boneless Pork Loin (same particulars as the Eye of Round....I was lazy today):

Boneless Pork Loin

I also have short ribs going in the oven (search epicurious.com for Stout Braised Short Ribs.....these are fantastic!) No pictures of this one.

Have a great day!

Rich G.
 
Thanks for the comments guys. Sliced these up with my new Chef's Choice slicer, and have a bunch of lunch meat ready to go for the coming weeks. I did learn that a good hour or more in the freezer helps siginificantly in getting good, consistent slices.

To complete my cooking yesterday, I took another hunk of the pork loin (I bought a whole one at Costco), dusted it with more of the DP Red Eye, and cooked it on my ceramic grill at about 425 until it was 142. It came out very nicely, and the Red Eye rub was a perfect compliment to the pork, and made a nice crust on the top layer of fat. Good stuff!

Haven't tried the short ribs yet.....they are for dinner tonight, but they looked and smelled good yesterday.

Will try to post some pics of the sliced meats later....

Rich
 
Looks great Rich. I love cooking eye of the round and slicing for sandwiches. I did a boneless turkey this weekend and once it cooled I sliced it up. Makes really good turkey sandwiches...give it a try.
 
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