Picked up a eye of round earlier this week, trimmed the fat and silver skin, and marinated it in Yoshidas teriyaki sauce for three days in the fridge.
Mixed up some SPOG and gave it a rub, tossed into the SQ36 with some oak at 250º. Pulled it after about three hours when the IT hit 131º
Thought it needed a little char so I fired up the torch
I cut the ends for a open-faced beef sanny for dinner, looked OK, little teriyaki taste
Decided it would be a little better with some gravy, kinda chewy
Tossed what was left in ziploc to slice for sannys this morning
A lot better bite when it's sliced thin, Bob thought so too he was fairly patient
Did some vac-sealing for the freezer, maybe a French dip sanny for dinner tonight!
First Arizona rain due tomorrow, got the SQ36 dressed in a moo-moo and under cover.
I'll do this again, maybe a sirloin tip next time. RAY
Mixed up some SPOG and gave it a rub, tossed into the SQ36 with some oak at 250º. Pulled it after about three hours when the IT hit 131º
Thought it needed a little char so I fired up the torch
I cut the ends for a open-faced beef sanny for dinner, looked OK, little teriyaki taste
Decided it would be a little better with some gravy, kinda chewy
Tossed what was left in ziploc to slice for sannys this morning
A lot better bite when it's sliced thin, Bob thought so too he was fairly patient
Did some vac-sealing for the freezer, maybe a French dip sanny for dinner tonight!
First Arizona rain due tomorrow, got the SQ36 dressed in a moo-moo and under cover.
I'll do this again, maybe a sirloin tip next time. RAY