So, I decided the true mark of cooking Beef was being able to do a Cut multiple ways. We have A bit of Round Built up. I decided one way to sell it is to show people how to cook it. Heck, Round is what I call the"Cracker meat". You put something on it as it doesn't have a lot of flavor... So, I come up with the Idea of a Wine and Beef tasting at a local winery that uses our Beef on the menu... I decide that I need to come up with distinclty different Flavor Profiles to match different pallettes.. The Winery Loves the idea. As i thought about it, originally I decided I needed the following Categories~ Pepper, Spicy, Sweet and Wine Marinades... I did some practice runs. Pepper/Garlic, Chipolte an Apricot Brandy Sauce. All were very well recieved. The Cooking was spot on as it was Round you could cut easily with Plastic Forks and Knife. And the Juice... See all the overflow on the Platter below! Well, the more I looked, the more what I wanted to do for this grew. Wine~ We are using the Canyon's Edge Wineries Cabernet and Merlow. I will likely do a reduction on both with onion, Thyme, Basil and Terragone for example. Sweet~ Earth and Vine's Pineapple Saki Teriyaki Marinade Sweet/Hot~ Rose City Pepperheads Marionberry Blast ~Whiskey Sauce Cheese~ A New Category as I thought a Beef Tasting Should accompany something akin to a "Philly". Not sure if I will approach that, but I found a Vintage Gouda that is to die for. In addition, I will do a Couple of Chuck to Show our Beef's Flavor. The Wood will be Hickory and maybe Apple. I want something Mild and Suitable to the various Rubs/Marinades. I think I may be pretty busy. Lot to watch it feels like. However, really all you watch are the Rubs/Marinades, Smoke, When to Foil and the Temperatures... Hopefully I can keep it all straight.