Bold and beefy

Bold and beefy were the words given to me by the winery owners. They were having a wine pairing and they wanted a beef and a chicken sample. I have just outlined the chicken process I used in another post here. I tried to incorporate my CS smokers into the beef and wasnt able to produce an acceptable product that I could easily mass produce at the live event. Here is what I ended up doing. Beef eye round I got by the case at Sams for $1.89/lb. 2 cases. Trim the excess fat and I had to cut each one into 2-3 pieces so it would fit on my El Cheapo meat slicer. I sliced the round into 1/8-3/16" thick slices across the grain and would slice 20 lbs of this at a time. Then take about 5 lbs and marinate with some Dales Steak Seasoning and Montreal Steak seasoning... mix well cover and let sit for about 10 min. I had to cook these over a HOT (350*) charcoal (Kingsford) on my grill. It only takes at TOPS 3 minutes to cook both sides. When done I collected these in a foil pan, sealed with foil and placed in the 050 for holding at 140*. When we needed more samples I would take out a foil pan, remove a handful of slices and slice these into roughly smaller squares. These were only supposed to be samples of meat that pairs well with one of their wines they were showcasing. The Dales added a bold flavor to the beef that no one could identify and the Montreal seasonings.. well pepper and garlic are the perfect flavors for beef too. I cooked about 90 lbs of beef this way over the weekend. It only took 2 (pint) bottles of Dales for all that meat too. This will go down as another one of those most excellent recipes Ill use many more times in the future.

bob