Yesterday, when I picked up my belly for Burnt Ends, I saw this beautiful prime eye of the round roast. I’ve been wanting to smoke one, let it cool and slice for Cajun deli meat. Well yesterday be the day, and as good as the pork was, I’m sitting here having my coffee and munching on this cold sliced roast beef and whoa....sooo tasty!!
So here’s what I did. I injected the roast w a roasted garlic mix. That turned out to be only somewhat effective, as Costco blade tenderizes their meat, and injecting was almost fruitless. It was kinda funny actually, every time I injected, liquid would shoot out of the Costco blade holes. Oh well, live and learn. This roast didn’t lack flavor anyway!
So I decided to make a garlic butter crust. I took a whole soft stick of butter, mixed a pile of minced garlic, crushed red pepper, parsley, black pepper and Tony’s
And here’s the butter garlic crust on the roasts. I placed this back in the fridge to firm up. The end result of this crust was phenomenal.
I cooked it uncovered in a foil pan with 250 degrees of cherry wood smoke. I would remove pan and baste every 30 minutes or so. I pulled it at 135. Didn’t take long, just under two hours.
It was hard not to get into it last night. But this morning the wait paid off.
I see roast beef Sammie’s in our future! Man, if you haven’t smoked a roast beef to medium rare, you don’t know what your missing! I won’t be buying boars head for a while!
So here’s what I did. I injected the roast w a roasted garlic mix. That turned out to be only somewhat effective, as Costco blade tenderizes their meat, and injecting was almost fruitless. It was kinda funny actually, every time I injected, liquid would shoot out of the Costco blade holes. Oh well, live and learn. This roast didn’t lack flavor anyway!
So I decided to make a garlic butter crust. I took a whole soft stick of butter, mixed a pile of minced garlic, crushed red pepper, parsley, black pepper and Tony’s
And here’s the butter garlic crust on the roasts. I placed this back in the fridge to firm up. The end result of this crust was phenomenal.
I cooked it uncovered in a foil pan with 250 degrees of cherry wood smoke. I would remove pan and baste every 30 minutes or so. I pulled it at 135. Didn’t take long, just under two hours.
It was hard not to get into it last night. But this morning the wait paid off.
I see roast beef Sammie’s in our future! Man, if you haven’t smoked a roast beef to medium rare, you don’t know what your missing! I won’t be buying boars head for a while!
