Monday, August 19, 2013

Roast Beef on the GMG Rotisserie

I did a couple of USDA Choice Angus Eye of Rounds on the rotisserie in my GMG Daniel Boone today and they came out great. 

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One roast weighed 2.57 pounds and the other came in at 2.95 pounds. After some trimming, I sprinkled on some garlic salt and then cracked on some fresh black pepper and mounted the roasts in my cage.

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I had the cooker running at about 170 degrees for smoke and I added the meat. Upped the temp about an hour later to 275 degrees to finish up my cook.

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The smaller roast on the left side got done  first at an internal temp of 120 degrees so I removed that roast. 

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Looked good.

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The second roast finished up about 25 minutes after the first one and I removed it from the cooker. 

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Gonna make some fine pit beef.

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Wrapped and rested both roasts about 90 minutes. 

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Put the roasts thru my slicer. 

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Made a nice pile of roast beef.

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Made up some horsey sauce and spread on my bun. Added a generous portion of the sliced roast beef to the sandwich and then added some cole slaw and veggies. 

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Coming along nicely.

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Made the Au Jus and added it to my meal.

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Dipped that first bite of the sandwich in the Au Jus and I was ready to eat. 

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