I switched Charcoal! Due to it always being windy when I'm trying to light a fire on my little grill, I've been using "Matchlight" with just a couple of squirts of Starter Fluid. I'm now using a mix of Charcoal, and Charcoal Briquettes. The charcoal gives the smell of a campfire cooking, and the briquettes help the fire last longer. This piece of meat picked up the nice smokiness of the fire that carried through even into the cold sandwiches. Cooking for leftovers let's me eat great meals all week without the fuss of having to cook from scratch. I had Roast beef with Gravy and Baked, Smashed Potatoes, and Roast Beef Sandwiches. I had company the day I made it, and once more during the week. The end result was that I got a total of 8 meals out of this. Since this meat is so dry, not a lot of marbling, this cut of meat is really not to be cooked well done. If it's well done, it'll taste dry, and tough like shoe leather. I reheat it, by dipping it in hot gravy, only long enough to heat up the meat without continuing to cook it. Butt Kickin' Blacken contains neither slat nor sugar and is available at http://www.capnrons.com/
Category: Main Dish
Cuisine: American
5 pounds Eye Round Roast (4 - 6 pounds )
Kosher Salt to taste
Butt Kickin' Blacken Original Recipe, to taste
Ground Black Pepper to taste
I'm going to try this tonight, but as a die hard charcoal griller - throw away the lighter fluid. Get a quality chimney (chargrilled), two pieces of newspaper in the bottom and all of your charcoal will be evenly ashed over in 15-20 mins regardless of wind. Nothing worse than fluid flavor in your food. I have not used lighter fluid in 20 years!
Gke565[I posted this recipe.]
CapnRon
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