Cajun Roast Beef

[cajunsmoker]

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.

 

[wvsmokeman]

Look's good. Good luck with the pics!

 

[camocook]

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

 

[cajunsmoker]

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]

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

 

[hillbillysmoker]

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

 

[tonto1117]

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

Looks like it will be fantastic!!!!

 

[cheech]

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

 

[cajunsmoker]

If you can get here, you are always welcome

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

 

[vulcan75001]

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]

OOOOOOOOOOO Yummmmmmmmmmm Looks good.

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

 

[cajunsmoker]

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]

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]

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

Nice job

 

[vulcan75001]

Rodgers Cajun Deli.....Has a nice ring to it....

 

[t-bone tim]

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