Im making my herb crusted beef again Monday for Christmas, went well the only other time i made it. I have two 3lb round of eye cuts. I let them get to room temperature for about an hr. I salt and pepper all sides and stuff with fresh sliced garlic chunks. In a bowl I mix softened salted butter with fresh rosemary and thyme. I cover the meat in this paste and smoke for about 3 hrs on 225 with charcoal and wood chips. Get the internatal temperature to about 130 degrees internally and pull the meat to cool. After about 15 mins electric carving nice to get thin slices.
wife if going to make brown gravy for this, I will make my own Horseradish sauce for it. Sour cream, hot grated horseradish, cayenne pepper, lemon juice, and fresh chives
wife if going to make brown gravy for this, I will make my own Horseradish sauce for it. Sour cream, hot grated horseradish, cayenne pepper, lemon juice, and fresh chives
Good luck with that sous vide stuff.
I love taking the time to grill. I relax and watch the coals get to the redness I want. It's the only time I just relax and listen to the sounds of the grill and check out the nature behind my house. Crisping the outside of the meat while getting the inside the way you want it is an art. I can't imagine better meat when it's done right.
