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12-30-2012, 07:29 PM
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#1
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Senior Cook
Join Date: Dec 2008
Location: Savannah, GA
Posts: 245
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Roast eye of round with dijon and horseradish
Started with this:
Night before, inserted slice garlic into meat, applied a horseradish mustard slurry, wrap and rested in fridge overnight.
Set the Pit to smoke for about an hour and put in the roast. Rock’s Stoker was in charge while we went to church.
Upped the Pit temp to around 425-450 for 20 minutes, dropped Pit temp to 325 for until 135 internal temp, pulled and rested for 20 minutes.
Sliced for serving.
Thanks all for looking at our modest roast.
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12-30-2012, 08:25 PM
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#2
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Master Chef
Join Date: Oct 2004
Location: USA,Minnesota
Posts: 9,624
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Wow....
__________________
You are what you eat.
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12-30-2012, 08:33 PM
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#3
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Ogress Supreme
Site Administrator
Join Date: Jul 2009
Location: Wyoming
Posts: 38,656
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O-M-G...that is...O-M-G!!!!
__________________
“There are only two ways to live your life. One is as though nothing is a miracle. The other is as though everything is a miracle.” - Albert Einstein
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12-30-2012, 09:25 PM
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#4
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Executive Chef
Join Date: Jun 2011
Location: Montana
Posts: 2,762
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Yes! Another fine job at the smoker.
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12-30-2012, 10:42 PM
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#5
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Chef Extraordinaire
Site Moderator
Join Date: Apr 2011
Posts: 25,028
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Beautiful, SS. Wow.
__________________
She who dies with the most toys, wins.
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12-31-2012, 08:24 AM
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#6
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Head Chef
Join Date: May 2007
Location: VA
Posts: 1,218
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Really nice...
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12-31-2012, 08:52 AM
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#7
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Executive Chef
Join Date: Jan 2007
Location: Eastern Long Island, New York
Posts: 4,206
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Very, very nice looking. Was the sour cream shown in the first pic used on the coating slurry?
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01-03-2013, 07:56 PM
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#8
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Sous Chef
Join Date: Jun 2006
Location: Ephesus Georgia
Posts: 608
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Oh Man Yeah!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! 
__________________
"Of all the things I have lost in my life,I miss my mind the most".
David
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03-24-2013, 11:58 AM
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#9
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Assistant Cook
Join Date: Mar 2013
Location: Georgia woods
Posts: 30
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perfection!
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