Official 2019 BBQ, Smoking, Grilling, Baking and Beer thread

[Brentr]

JIMM That looks delicious [emoji482]

 

[jimim]

Thanks! It came out pretty good. Had a nice sweet taste to it. I added a little brown sugar from another recipe I found surfing a bit. Thought it would help to thicken' it up a bit if I didn't use enough flour.

Untitled by Jim, on Flickr

jimi

 

[ctrav]

Whole lot of good cooking going on here

 

[jimim]

I love this thread! Cliff u know my wife and myself are always cooking or she is baking something. It gives u great ideas stopping by each day to see what others r doing.

 

[ctrav]

I so agree buddy!

 

[JoyfulNoise]

Slow roasted eye round -



I tie it up and dry rub it with your basic steakhouse seasoning (Mr. Stubb’s Beef Rub is a good one) and then go low & slow in my oven (230F). When it reaches an internal temp of 125F at the thickest point, I pull it from the oven and let it rest under foil for a good long time (30 mins) before slicing it paper thin. I highly recommend a carvers knife (12” long thin blade with a Granton edge) for making nice thin cuts of meat. I paired the steak with a homemade mushroom & shallot gravy, mashed cauliflower (great substitute for potatoes) and steamed buttered broccoli.

 

[Brentr]

Hey Matt I am not sure I ever saw that cut of meat maybe because I never looked for it. However it look delicious. Is it a very tough cut of beef? [emoji848]

 

[JoyfulNoise]

Hey Matt I am not sure I ever saw that cut of meat maybe because I never looked for it. However it look delicious. Is it a very tough cut of beef? [emoji848]

Pretty much all deli made roast beef is eye-round. It can be a very tough cut of meat if it’s not cooked right. Med-rare is about as far as you can go with it or else it will become totally dried out. The meat has almost no interstitial fat so the only fat to keep it moist comes from the fat-cap that is usually left on top. That’s why I oven roast it very low and slow and stop as soon as it gets to 125-130F. If you do that, and let it rest, it will be very juicy. Thin slicing is a must because the thicker the slice the tougher the chew.

I also use that cut of meat to make beef jerky with. In that case, you cut the meat parallel to the grain into thin strips, pound the heck out of it, marinate it for 24 hours or more and then dry it. It’s a bit of a tough chew but that’s how jerky is supposed to be.

Costco sells them in a 2 pack in the meat section (at least mine does).

 

[Arizonarob]

Eye of the round is one of my favorite roasts to do. I’ve been eating that cut of beef since I was a kid.

I prepare mine just a little different then Matt.
I start by poking holes in the roast with a pairing knife, and inject it with garlic cloves. Then I’ll use the rub, (same one Matt uses) then I place it on a roasting rack inside a pan with beef broth in the bottom, cover tightly and roast low and slow as Matt described.

The broth in the pan keeps the meat nice and hydrated during the roasting process, and then I turn that broth/drippings into a mushroom gravy.

You can pair it with pretty much anything that tickles your fancy, but my favorite is to serve it “open face style” which is sliced thin, served on top of toasted brown bread, covered in the gravy, and a side of garlic mashed potatoes.
Yum!!!

 

[JoyfulNoise]

..... but my favorite is to serve it “open face style” which is sliced thin, served on top of toasted brown bread, covered in the gravy, and a side of garlic mashed potatoes.
Yum!!!

I agree Rob, yummy -

 

[jimim]

Oh that looks so good! I love me some open face hot roast beef! That might have to be lunch tomorrow. Diner by my house is known in our area for theirs. It's so good. Mash potatoes are real also. Lol

 

[JoyfulNoise]

By the way, if you want a great tasting ale that will really kick you in the rear (10% ABV) -

 

[JoyfulNoise]

Frying up some Italian sausages (hot & sweet) for sausage & peppers -







(Sorry for the rotated images, the forum software is wonky with uploading mobile images....but that will all be cured very soon when project Broken-Donkey gets off the ground ... )

 

[ctrav]

Man I so love a good gravy... a seriously underrated part of a meal!

 

[Lykly]

No pictures here, but I’m very excited to announce we are finally getting a Costco here. I’m looking forward to it, I see a lot of meat and other things featured on this thread that come from Costco!!

 

[JoyfulNoise]

No pictures here, but I’m very excited to announce we are finally getting a Costco here. I’m looking forward to it, I see a lot of meat and other things featured on this thread that come from Costco!!

Excellent!!! I suggest going for the Executive level membership as you get 2% of your purchases credited towards an annual rebate check. It runs about $120/yr for the Executive membership. I shop there enough that each year I get check back for about $140 and so that goes to pay for the membership fee each year. You also get points at their gas station and if you use Costco.com for purchases. I don’t have one, but they have a Costco credit card (AMEX) that you can apply for and it will give you additional points back on any purchases you make with it.

Just an FYI - Costco’s only accept Cash, AMEX credit cards or bank debit cards (debit card linked to your checking account) as payment. They do not accept general credit cards.

Meats are good there as are the general items. I get all my disposable goods there (paper products, cleaning supplies, laundry and dish soaps, etc). I don’t get much fresh produce or fruit there as it is generally poorer quality than what I can get at my local supermarket.

And, of course, you can get your standard 50 gallon drum of mayonnaise and they’ll even help you load onto your truck

 

[Arizonarob]

Actually Matt, they no longer accept Amex, they have switched over to Visa. So they accept Visa, debit cards, and cash.
(At least all the Costco stores in my area do)

 

[JoyfulNoise]

Actually Matt, they no longer accept Amex, they have switched over to Visa. So they accept Visa, debit cards, and cash.
(At least all the Costco stores in my area do)

Ha!! Goes to show what I know.....I spend so much time bartering that I’ve forgotten how money works.... They do accept bails of wheat, chicken eggs and livestock, you just have to haggle with the manager around back....

All kidding aside, I use my debit card and I’ve been an executive member ever since we had kids. When you’ve got four kids and need to buy lots of diapers, those cash-back rebates build up quickly!! And, given my age, I should be back in diapers soon enough myself so it’s a win-win!!!

 

[Arizonarob]

Between you and Brent, I’ve never seen so much food cooked up on a grill at one time. You guys don’t have families, ya’ll got small tribes!!

 

[Lykly]

Excellent!!! I suggest going for the Executive level membership as you get 2% of your purchases credited towards an annual rebate check. It runs about $120/yr for the Executive membership. I shop there enough that each year I get check back for about $140 and so that goes to pay for the membership fee each year. You also get points at their gas station and if you use Costco.com for purchases. :

This sounds like a good deal for me as well, we go through quite a bit of household items plus with my job I drive over 3000 miles a month in my pick up, so I go through a lot of gas. If they give you points for fuel, that’s going to be a big deal for me. They’ve been talking about building one here for a while, but it’s finally happening, in fact all the steel framing is already up.