eyeround roast sacrafice?

HomeBrew2 · Jun 27, 2005

I've done this method several times over the years too. It really is a good party trick. Though I like mustard, you could use anything that's thick enough to hold the salt (I use rock salt). I make my own chili sauce from dried pods and expect to try the roast with it this year. The way it appears to me is that the salt is the insulator that keeps the roast from burning up. I liken it to blackening fish or meat where you pack on chili powder or paprika/cayanne or whatever else then pan fry on high heat ... the thick dry spice acts as an insulator. Thyme works pretty good and has a nice smoke smell. BTW, I've used [internally] fatty roasts with no prob but have trimmed most external fat. I've only done mine in a campfire after accumulating a lot of coals ... it takes quite a bit longer cuz of no lid.

Highbeam · Jun 27, 2005

I've seen it done on the cooking channel with flank steak. Only before he put on the meat he used a hair dryer to blow off the surface ash. The flank steaks are thin and it was only a few minutes per side.

8NTX · Jun 27, 2005

That meat looks really tasty. BTW, if you don't use a hair dryer to blow off the ash from the coals, just what do you do, eat the stuff??? /forums/images/graemlins/tongue.gif

Steve

HomeBrew2 · Jun 27, 2005

Oh yeh!!! I remember that episode of Alton Brown's Good Eats!!! Did you get a chance to try it? I had completely forgotten about it but think I can work it in to this weekends menu!!!
Cheers!

Highbeam · Jun 28, 2005

I get a kick out of his shows. He has a less artsy fartsy approach. Turns out flank steak is a bit rare in the NW. I have found it but it is more money than a nice T-bone so I choose the t-bone over the hottest pile of charcoal I can get.

The only time I have eaten flank steak is when it was marinated and then cooked on a gas grill by a buddy. It was a nice piece of meat.

sassafraspete · Jun 28, 2005

Nasty, I loved your photos and description of this process. I've heard of packing meat in a salt crust, then grilling, and then cracking the crust off, and how juicy the meat is. Your shots sure do bring it home... but I have to admit it was scary seeing that thing go directily on the coals.

I am ignorant of that cut of meat, but having butchered many deer, I would say this looks like the long , lean , muscle group on the back of the butt/leg of the beef ....eg "part of the round" . Am I close?

sassafraspete