- Mar 27, 2010
- 47
- 10
I have been practicing for a Wine and Beef Tasting event I am doing with a Local Winery next month. It is an attempt to use up Eye of the Round and Top Round Roasts. I call Round the "Cracker or Bread Meat" as you generally are putting some thing on it.
To my way of thinking, I like to offer variety. Flavor and texture can be evaluated outside the context of Personal Preference. For example, you may like Pepsi,Coke, 7-up or Dr pepper. But the Carbonation and fullness of flavor can be evaluated seperate of personal preference if that makes sense. So, for these events, I am trying to come up with peppered or spicy rubs, Sweet Marinades and probably Wine Marinades to give variety.
I have three Flavors I did. Below is a Pepper and Garlic Rub. I am experimenting using fresh Pressed Garlic and Onions rather than Dried Powder. I am Also cutting slits into the Beef and inserting Sliced Garlic Cloves
The next is an Apricot Brandy Sauce that has been really popular with people who don't like Spice/pepper
I didn't take a piture of the Chipolte unfortunately...I know, I know, it didn't happen if there is no Qview, LOL.
I ran these on my ECB for about 31/2 hours and pulled them These are the Platters of Beef.
All three have their fans. The Texture has a nice bite but without being mushy. LOL, anytime you can cut round with Plastic forks and knives, you have done ok in my book
To my way of thinking, I like to offer variety. Flavor and texture can be evaluated outside the context of Personal Preference. For example, you may like Pepsi,Coke, 7-up or Dr pepper. But the Carbonation and fullness of flavor can be evaluated seperate of personal preference if that makes sense. So, for these events, I am trying to come up with peppered or spicy rubs, Sweet Marinades and probably Wine Marinades to give variety.
I have three Flavors I did. Below is a Pepper and Garlic Rub. I am experimenting using fresh Pressed Garlic and Onions rather than Dried Powder. I am Also cutting slits into the Beef and inserting Sliced Garlic Cloves
The next is an Apricot Brandy Sauce that has been really popular with people who don't like Spice/pepper
I didn't take a piture of the Chipolte unfortunately...I know, I know, it didn't happen if there is no Qview, LOL.
I ran these on my ECB for about 31/2 hours and pulled them These are the Platters of Beef.
All three have their fans. The Texture has a nice bite but without being mushy. LOL, anytime you can cut round with Plastic forks and knives, you have done ok in my book