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Cajun Roast Beef

cajunsmoker

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I started a 7# eye of round roast beef this morning to make Cajun roast beef for Po Boy sandwiches for tomorrowâ€[emoji]8482[/emoji]s family dinner. Here is the roast straight out of the cry o vac pac.



Since this is for sandwiches I donâ€[emoji]8482[/emoji]t want much fat on it. I trimmed the fat and silvery stuff like a membrane off and got my stuff for the rub ready.



Here it is all rubbed and ready to hit the smoker.



When itâ€[emoji]8482[/emoji]s finished today it will get foiled and cooled overnight for slicing thin tomorrow morning. I take it to 180* for a well done roast for sandwiches. 170* gives a light pink center if you prefer. I save the juices and mix them with water, milk and Tonyâ€[emoji]8482[/emoji]s creole gravy mix for a gravy to pour on and dip the Po Boys in.



Iâ€[emoji]8482[/emoji]ll try to get pics after I slice it tomorrow, but it gets pretty hectic around here on Sunday mornings.
 

camocook

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Can'twait To See It. I'm Curious About An Eye Roast. They Are Pretty Lean.
 

cajunsmoker

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Yep, IMO they are good for two things. Cutting into steaks, beating flat and making chicken fried steaks, Or going low and slow on the smoker then slicing into sandwich meat.


I love them both ways, but my cardiologist prefers the smoked
 

squeezy

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That's a nice hunk of meat ... looking forward to the pics ... don't forget!
 

hillbillysmoker

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Sounds like a great plan about to come together. Can't wait to hear and see the results. Have fun.
 

tonto1117

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Dang Cajun, we will be right there after church tommorow if it's ok.


Looks like it will be fantastic!!!!
 

cheech

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Wow that looks great. Can we get a peek at them now, that a little nibble?
 

cajunsmoker

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If you can get here, you are always welcome


This is the best I can do right now Cheech. More porn to follow


 

vulcan75001

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Rodger..
That looks like it will be fantastic....
I have a top round roast going in tomorrow...now to find the camera and get the batteries charged up...
 

deejaydebi

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OOOOOOOOOOO Yummmmmmmmmmm Looks good.

I like to cut them into 2 inch thick steaks and make moc Filet Mignons.
 

cajunsmoker

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OK here are the after pics for you guys. This pic shows half the roast in the cooling foil. I scrape all the drippings into the pot that I make the gravy in.



And then a pic of the meat sliced. It gets real tender after it rests overnight.



And finally a picture of all the meat after I finished slicing it with some french loaves to make the sandwiches on.



Donâ€[emoji]8482[/emoji]t forget to thin slice your tomatoes, lettuce and onions while your slicer is out. It makes quick work out of the job and makes all your fixings a consistent size.
 

deejaydebi

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Man that looks good!

Do you saute your onions in butter first, maybe through some thinly peppers in there and a hunk of mild cheese?

Okay I'm hungry!

 

squeezy

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Wow! ... from the looks of that, you could open your own Deli ...

Nice job
 

t-bone tim

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Rodger ,I don't care much for lean cuts of roast beef,but man that does look FINE !! oh man ...one more thing I gotta try
 

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