oooooh! I see a french dip in my future! ooooohhh!
shooterrick Master of the Pit OTBS Member SMF Premier Member Jan 13, 2008 2,035 20 South Louisiana Dec 14, 2011 #21 oooooh! I see a french dip in my future! ooooohhh!
mummel Master of the Pit Apr 8, 2015 2,294 64 Massachusetts Jul 21, 2015 #22 Wow this looks great. Would the eye of round be a good cut to make beef sausages with (fatty enough?)
Wow this looks great. Would the eye of round be a good cut to make beef sausages with (fatty enough?)
Bearcarver Gone but not forgotten RIP OTBS Member Group Lead Sep 12, 2009 45,279 18,182 Macungie, PA Jul 21, 2015 #23 mummel said: Wow this looks great. Would the eye of round be a good cut to make beef sausages with (fatty enough?) Click to expand... Very Lean---I would go with Chuck Roast, or add fat to the Eye Round. Bear
mummel said: Wow this looks great. Would the eye of round be a good cut to make beef sausages with (fatty enough?) Click to expand... Very Lean---I would go with Chuck Roast, or add fat to the Eye Round. Bear
mummel Master of the Pit Apr 8, 2015 2,294 64 Massachusetts Jul 21, 2015 #24 Yeah I asked the butcher and he recommend the chuck as well. But I think that was quite a bit more $ than the ground beef. Last edited: Jul 21, 2015
Yeah I asked the butcher and he recommend the chuck as well. But I think that was quite a bit more $ than the ground beef.