Tracy hosted a small crafting party yesterday with some of her friends that's she's been doing craft stuff with for several years. She asked if I'd make a nice meal for everybody. Well, knowing how much I absolutely hate to cook, she made all sorts of vile threats before I gave in and agreed. If that wasn't bad enough, I was threatened with life and limb if I didn't take pics and post to the forum. Well, kicking and screaming, here goes.
Decided to do an Eye Round on the rotisserie over mesquite with the Santa Maria. Here is the roast defrosted and ready to prep
This is a 4# roast and totally different than what I'm used to. All of them in the past have been small in diameter, long, and tapered on one end. This one is enormous in girth (3x as thick as others), shorter, and no taper
Got a fire going on the SM
Roast on. Seasoned with a bit of Worcestershire and my ultra super secret beef spice. I'm not very good at keeping secrets so ask if you want
Prepping some corn on the cob
Mixing up a big batch of garlic butter
Roast about an hour and a half into cooking
Meat is all done earlier than anticipated. Took it off, double wrapped it, and put in the oven at 132* to keep warm till ready to slice
Lower the grate and put the corn on
Some of the crafting ladies cooling off while their projects dry
Made a really nice salad
Fresh French bread sliced, heavily coated with the garlic butter, and topped with a generous dose of grated Parmesan cheese
Bread and pineapple chunks on the grill
Bread done so turned off the burner and it'll keep warm with the heat from the burner going under the pineapple
Pineapple coming along beautifully
Roast all sliced and ready to serve. I also put together some homemade Au Jus for dipping the meat into. It was outstanding and a fantastic compliment to the roast
Dinner spread all laid out. A couple of pics. The Au Jus is in the pan between the pineapple and the bread. Notice how the dog keeps showing up in pics where the food is?
Mandatory money shot. Got the roast, pineapple, bread, Au Jus, Corn, and Salad
This meal came out really, really well. The roast was a bit more done than I'd prefer to have it but the ladies asked for it this way. It still had enough pink to make me happy though. I've made no secrets recently that I feel the Certified Piedmontese Beef is the best in the world. Certainly by far the best I've ever eaten, and I've eaten a bunch of it!!. Well, their Dynasty Selection is the best of the best and this Eye Round proved it in my book. So tender and a flavor that is indescribable. Couple the amazing flavor of that meat with the homemade Au Jus and it was a match made in heaven. Every single one of the ladies asked for the recipe for the Au Jus. The bread was also a superb accompaniment to the meal. Beautiful butter and garlic flavor with the Parmesan on top....WOW!!. It was just lightly crusted on the bottom and a light melt of the cheese on top. MMMM MMMM good. My "dessert" was another piece of bread dunked into the Au Jus. We have become huge fans of grilling pineapple. It just has such a great flavor with the char and the sweet combined. Corn on the cob....how can you go wrong?? Of course, we also love salads and when it's in triple digit temps, the cool element is always welcomed. All in all, a fantastic meal that was enjoyed by everybody.
Well, I gotta go get the boat hooked up and prepare for a trip to the lake. Thanks for dropping in and have a great holiday everybody!! We only plan to be out for a couple hours so I may do something else this evening worth sharing....but then again, I may just take the day off
Battening down the hatches,
Robert
Decided to do an Eye Round on the rotisserie over mesquite with the Santa Maria. Here is the roast defrosted and ready to prep
This is a 4# roast and totally different than what I'm used to. All of them in the past have been small in diameter, long, and tapered on one end. This one is enormous in girth (3x as thick as others), shorter, and no taper
Got a fire going on the SM
Roast on. Seasoned with a bit of Worcestershire and my ultra super secret beef spice. I'm not very good at keeping secrets so ask if you want
Prepping some corn on the cob
Mixing up a big batch of garlic butter
Roast about an hour and a half into cooking
Meat is all done earlier than anticipated. Took it off, double wrapped it, and put in the oven at 132* to keep warm till ready to slice
Lower the grate and put the corn on
Some of the crafting ladies cooling off while their projects dry
Made a really nice salad
Fresh French bread sliced, heavily coated with the garlic butter, and topped with a generous dose of grated Parmesan cheese
Bread and pineapple chunks on the grill
Bread done so turned off the burner and it'll keep warm with the heat from the burner going under the pineapple
Pineapple coming along beautifully
Roast all sliced and ready to serve. I also put together some homemade Au Jus for dipping the meat into. It was outstanding and a fantastic compliment to the roast
Dinner spread all laid out. A couple of pics. The Au Jus is in the pan between the pineapple and the bread. Notice how the dog keeps showing up in pics where the food is?
Mandatory money shot. Got the roast, pineapple, bread, Au Jus, Corn, and Salad
This meal came out really, really well. The roast was a bit more done than I'd prefer to have it but the ladies asked for it this way. It still had enough pink to make me happy though. I've made no secrets recently that I feel the Certified Piedmontese Beef is the best in the world. Certainly by far the best I've ever eaten, and I've eaten a bunch of it!!. Well, their Dynasty Selection is the best of the best and this Eye Round proved it in my book. So tender and a flavor that is indescribable. Couple the amazing flavor of that meat with the homemade Au Jus and it was a match made in heaven. Every single one of the ladies asked for the recipe for the Au Jus. The bread was also a superb accompaniment to the meal. Beautiful butter and garlic flavor with the Parmesan on top....WOW!!. It was just lightly crusted on the bottom and a light melt of the cheese on top. MMMM MMMM good. My "dessert" was another piece of bread dunked into the Au Jus. We have become huge fans of grilling pineapple. It just has such a great flavor with the char and the sweet combined. Corn on the cob....how can you go wrong?? Of course, we also love salads and when it's in triple digit temps, the cool element is always welcomed. All in all, a fantastic meal that was enjoyed by everybody.
Well, I gotta go get the boat hooked up and prepare for a trip to the lake. Thanks for dropping in and have a great holiday everybody!! We only plan to be out for a couple hours so I may do something else this evening worth sharing....but then again, I may just take the day off
Battening down the hatches,
Robert
