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The happier kind of "Eeyore"

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Torch&Tone

Meat Mopper
Joined
Apr 9, 2019
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Location
Washington, DC
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Dry rub of mostly salt, (multiple kinds of) pepper, and onion & mushroom powders. Uncovered in the fridge overnight.

Temperatures this week looked like a Powerball drawing but I picked a decent day to smoke a couple of eye of rounds (...eyes of round? EoR's, either way). They made good steaks and - with a horseradish cream sauce, smoked pepperjack, fresh tomato, pickled onion, and quality potato rolls - some excellent roast beef sammies!

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[not pictured: garlic-honey mustard sauce]
For leaner cuts, I cook to rare. Even after a long rest, cutting up these steaks nearly flooded my carving board with juices. I had thought about using an injection, but these did not end up needing it.

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I prefer a few (dainty?) sliders versus one big sandwich. And yes, of course, I did (lightly) toast the bread before assembly; onions and horseradish sauce are hidden under the meat. The commercial-grade slicer that I picked up from a defunct deli makes a tremendous difference in getting practically paper-thin slices, which makes a big difference in texture & quality.
 
That looks great! The title had me thinking donkey, so I had to click..........
 
Caught the twist enough to make me post.
I am not an eye fan unless cured.
 
Eye Round is my favorite for roast beef. I smoke it but with a very simple rub. Great cook on it, nice job.

I usually slice it thin.

Joe
 
Nice job on the roast beef. Great snag on the slicer! I’m sure that thing is nice to have around.
 
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