So far I have made chicken and pork now for my first shot of beef. I love me some sammies and have a 6 pounder eye round roast that will be sliced nice, thin, and hopefully tasty. I did decide in the end after looking it over to cut the fat off I will put it over the roast to drip on it. I did some random things with this instead of going for a standard. I made some slits in the meat and added chopped garlic and threw together a rub real quick.
3 Tbs. CBP
1 TBS garlic powder
1 Tbs Bay leaf
1 Tbs paprika
1/2 Tbs salt
1 Tbs French Roast Coffee ground.
Like I said random but it sounded good so we will see in about 24 hours.
Also anyone that has ever used coffee grounds on in a rub does it seem like the coffee cuts a lot of the smell of the other ingredients? And when I saw cut I don't mean overpower but almost neutralize the other smells? I have a pretty good smeller and the garlic that was really pungent is now pretty much gone.