Weekend cooks

[Darryl - swazies]

Not anything fancy, just easy stuff for the most part.
Saturday night just whipped up some tasty wings with pecan.
Tonight was that eye of round roast, about 3.5 pounds, cooked with one piece of hickory.
Kept it at 250 took about 3 hours with the sear. Injected with a beef broth mixture and cooked in a foil pan with the injection liquid in the pan too. Used a prime rib and a steak rub. The eye of round is super lean, I didn’t know how to keep it moist. Ended up cooking to 130, then sear, looking for a medium cook.
It turned out so juicy that the ring around the cutting board overflowed. Rested for 15 minutes. Served it on Portuguese rolls toasted with havarti cheese. Made a creamy horseradish sauce and au jus. Baked fries on the side. Turned out better than expected.

 

[Randy]

I would have to eat two of those sandwiches

 

[Michael Richards]

I am glad to hear that the roast turned out better then you hoped. I liked Tim's advance that you followed. It looks really good. Seeing all the beef sandwiches today really makes me want to put some sort of beef for sandwiches cook on my short list!

 

[Darryl - swazies]

Yeah I took his advice on going to a medium cook. Texture was good considering that there is no fat on this cut.
I took a few tips from an online recipe with the foil pan and using some fluid while cooking.
The sear was insane hot, turned out flavourful. The firmness of the beef allowed me to cut it pretty thin with just a knife too.
Not sure if you caught where I posted that I ordered chuck roasts and got home with eye of round lol.
I was supposed to be eating PSB Sammie’s tonight.

 

[Brad Olson]

I would have to eat two of those sandwiches

You would only get one, because after I finish my two I'm taking one of yours.