eyeround roast sacrafice?

[Nasty135]

Have you ever taken a perfectly good piece of meat and thrown it into the Weber for sacrafice?

Well we have been doing this for about 25yrs.

Keep watching... /forums/images/graemlins/smile.gif

 

[Nasty135]

HMMM, what should we do with it now, I know how about MUSTARD?? /forums/images/graemlins/smirk.gif

 

[Nasty135]

Well that just doesn't look ready yet, How about some seasalt?

Yeah that the ticket /forums/images/graemlins/blush.gif opps a little too much? Naaah

 

[Nasty135]

OK next we have to get the coals going to finish this puppy?

The coals are ready , WHERE'S the GRILLE screen? Oh well might as well try it. /forums/images/graemlins/shocked.gif

 

[Nasty135]

We have been doing this for at least 25 yrs. Don't really know where the recipe came from but it sure does work!

I just love to have someone new over and go into the routine of tossing this masterpiece in the coals /forums/images/graemlins/confused.gif

6lb eye round 15-20mins per side eye round only has 3 sides so hour later, with juice locked inside from the crusty mustard salt treatment.... /forums/images/graemlins/wink.gif good eatin!

 

[EddieWalker]

You really had me scared looking at what you were doing, but the finished results look mighty tasty.

Eddie

 

[beenthere]

If I have a "perfectly good piece of meat", I don't add anything to it other than heat. If I don't have a 'good' piece of meat, I add all kinds of things to it so I can't taste the meat. /forums/images/graemlins/grin.gif
Just a wierd quirk that I have. Thanks for the pics and the method. I will keep that in mind. /forums/images/graemlins/wink.gif

 

[Bird]

Like Eddie, I've never seen it done that way and think I'd be scared to try, but the result does look good.

 

[terbear1963]

MMMMMMMMMMMM makes me hungry....

 

[Alan L.]

Does that only work with that particular cut of meat?