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Teriyaki Eye of Round

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sawhorseray

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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.
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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
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Thought it needed a little char so I fired up the torch
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I cut the ends for a open-faced beef sanny for dinner, looked OK, little teriyaki taste
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Decided it would be a little better with some gravy, kinda chewy
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Tossed what was left in ziploc to slice for sannys this morning
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A lot better bite when it's sliced thin, Bob thought so too he was fairly patient
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Did some vac-sealing for the freezer, maybe a French dip sanny for dinner tonight!
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First Arizona rain due tomorrow, got the SQ36 dressed in a moo-moo and under cover.
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I'll do this again, maybe a sirloin tip next time. RAY
 
Looks great! The thicker the slick the chewier. Eye of Round is best suited sliced super thin IMO. That plate off the slicker looks awesome. Make a nice French dip tonight with some Au Jus best stuff ever!
 
Looks Great Ray!!!
Nice Job!
Like.
Yup, gotta slice it thin for Sammies.
My favorites are "French Dip" and "Hot Roast Beef Sammy with Gravy".

Bear
 
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My first thought was that it would turn out to salty after sitting in teriyaki for three days, but that does look good. Sliced thin with gravy umm ummm good.

Point for sure
Chris
 
Thank Y'all! Wasn't salty at all, but it did have a nice teriyaki flavor, tho not as intense as I expected. I just happened to have made a FD for dinner last night, little Swiss,deviled egg tater salad on the side, McCormick's As Jus. It won't last long, I'm grazing on the stuff every time I open the fridge door, meat candy! RAY
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Ray I agree slice thin I made it once years back sliced a little thick never again. LIKES
Richie
 
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