1.Toweled dry.
2 . GT8000 torching.
3. Dry rub with peppercorns freshly powdered, black truffle salt and wood fired garlic rub.
4.over night fridge.
5.slow roast at various fan speed abs temps but never above 225⁰F
6.oven off and fan cooling/over night fridge. *quite possibly the smallest amount of drippings I've ever made.
7. Slicing and finished beef for sandwiches and beef dips.
by Neo-revo
10 Comments
I like the rainbow sheen the salt cure gives meat
Looks solid but man 37 bucks for eye round is wild pricing
I for one, really appreciate this post
$37 for that much sterling silver is a steal!!
Thrifties rarely disappoints with their meat selection, I’ve not lived within 3 hours of one for some time now and miss their selection, stuck with save on these days. Cheers from BC fellow Canadian!
good cut,but font let it go past medium,
13 bucks a pound isn’t really a great deal,especially when its not fresh
sorry,my bad…abou $9.50/lb
Makes a world of difference when you have a slicer
What slicer do you have and do you like it/is it easy to use and clean?