eyeround roast sacrafice?

[Spiffy]

That looks downright "Nasty"! /forums/images/graemlins/grin.gif

Yummy!

I've heard of that method before, but never tried it; ussually I'm not convinced [with the possible exception of burger] that it came from a steer if you more than "knock off the horns, polish the sphincter, and walk it twice around the campfire."

As juicy as that looks in your picture, it may just change my line of thinking! /forums/images/graemlins/cool.gif

 

[Nasty135]

Alan, Yes it has to be a lean piece ,because grease or fat will burn, You could probably do it to venison tender loin. but it would cook rather fast due to smaller cut.

It really seals in the juice(notice the serving plate)

You should scrape off the outtter edges of the crust.. /forums/images/graemlins/cool.gif

It makes good sandwiches the next day with a little mustard and swiss /forums/images/graemlins/wink.gif

 

[Nasty135]

Spiffy, Just have to adjust the cooking time from 20 mins to 15 a side and I guarantee you WON'T be disappointed.. /forums/images/graemlins/laugh.gif

I like mine a little more rare also but we were feeding guests and I wanted to make sure it was done enough for them, It was actually more pink in the middle than the picture shows, I think the flash kinda washed it out a little...

 

[BoneheadNW]

Dumb question: What if you don't like mustard? Is there some other type of sauce you could smother the meat in instead? BBQ sauce maybe?

El Bonehead

 

[JayC]

<font color="red"> Dumb question: What if you don't like mustard? Is there some other type of sauce you could smother the meat in instead? BBQ sauce maybe? </font>

My thoughts exactly. I hate mustard. /forums/images/graemlins/tongue.gif /forums/images/graemlins/grin.gif

The end result does look rather tasty, though.

 

[Nasty135]

Bone, The mustard is is actually undetectable after being cooked in the coals. You might try something else but I can't guarantee the outcome ,the mustard makes a good thick paste and combined with the salt kinda melts to form the all important crust shell protecting the meat...

 

[beenthere]

I grill my venison loins in a similar way, but leave them on the 'grill' grate, and do not put the condiments on them. Take them off when they get firm, after browning on all four sides, then a bit back on the 'first' side. They come out very tender, just pink on the inside, and very juicy. No trim to remove.
I usually 'muscle' butcher most of the deer and grill a lot of the larger cuts that way.

 

[Bird]

</font><font color="blue" class="small">( The mustard is is actually undetectable after being cooked in the coals )</font>

That same phenomenom happens with frying, too. I once tried a recipe that called for coating fish fillets with mustard and I really did not think it would be fit to eat, but it turned out pretty good.

 

[Cityboyfarmer]

Looks good Nasty! I want to try it. My dumb question is how much charcoal dust is stuck to the roast? /forums/images/graemlins/shocked.gif

 

[Nasty135]

Cityboy, Well its not uncommon for a couple of brickets to stick to it as you turn it with two big carving forks stuck in the ends to make it easy to lift and roll over.

I just knock them off with the fork. When your done cooking it you will need two trays , First tray I scrape off the majority of the large crust, The second tray or serving plate is the one I cut it up on after letting it rest for about ten minutes to help retain the Au-jus /forums/images/graemlins/cool.gif