how about a Oklahoma,AR,MO,KS,TX,+IA GTG thread?

[Workshop]

Morning everybody.

 

[Hedgerow]

Set the slicer to about a 1.5 and sent it.
Time to make some horseradish sauce.
And some Ajou sauce for dipping.

 

[Sawdust Man]

View attachment 480630

Set the slicer to about a 1.5 and sent it.
Time to make some horseradish sauce.
And some Ajou sauce for dipping.

Looks edible.

 

[Hedgerow]

Looks edible.

Key word for eye of round is “chewable”..

It’s the most perfect looking cut of beef, but least tender.. no cooking method seems to suit it.
But…
Smoke it about 225 till internal temp hits 130, wrap it up and chill.
Then let the slicer do the chewing. Deli thin.

It tastes like a smoked prime rib.

 

[Only the Tony]

Ventured out a couple hours ago to put a heater on the tractor oil pan for a bit. Been just a light snow coming down so far, cold so easy to sweep off the steps right now. As long as it doesn't get packed things should be decent. I'll break out the leaf blower to clean up a little more. Haven't made waffles for a while so I think while the coffee is percolating through my veins I'll get started on that while it gets lighter to feed the cows.

 

[Sawdust Man]

Key word for eye of round is “chewable”..

It’s the most perfect looking cut of beef, but least tender.. no cooking method seems to suit it.
But…
Smoke it about 225 till internal temp hits 130, wrap it up and chill.
Then let the slicer do the chewing. Deli thin.

It tastes like a smoked prime rib.

Good to get ideas on this, because we eat more eye of round than any other cut of beef on account of it's usually the lowest price per pound.

 

[Junk Meister]

This is all theory of course..

BUT OF COURSE..
Most THEORIES sound Great on Paper.
I will be in the Peanut Gallery Observing.

 

[Junk Meister]

View attachment 480630

Set the slicer to about a 1.5 and sent it.
Time to make some horseradish sauce.
And some Ajou sauce for dipping.

Looks like you managed to keep some of the KICK in it.