On Mon, 21 Aug 2017 16:31:06 -0400, Ed Pawlowski > wrote:

>Dinner yesterday, Cajun roast beef
>
>This is a piece of bottom round. First step with the meat is to make
>holes to stuff with the seasoning. Insert a paring knife, turn 90
>degrees and insert again. Open the hole with your finger.
>
>Mix together the Cajun holy trinity (bell pepper, onion, celery) garlic,
>salt, pepper, gumbo file, cumin, olive oil.
>
>Stuff the holes with the mix, the coat the top.
>
>I roasted it at 275 for about six hours in the smoker. Can be oven
>roasted but I wanted to add another flavor layer. Once seasoned, I let
>the meat sit out for an hour to warm up a bit before cooking
>
>https://s19.postimg.org/yot8q6o4z/Cajun_RB.jpg
>https://s19.postimg.org/82gs17jxv/Cajun_RB_done.jpg

Can't really see much other than something totally blanketed with a
New England snow storm of chopped veggies. Would have been better to
see your beef sliced and plated.

I'd have used top round, bottom round contains a lot of silver skin,
gristle, and fat... top round costs nearly the same or the same price.
I've been very disappointed with bottom round in the past so I
wouldn't spend all the time and effort you did preparing it even were
it free. I consider bottom round poor quality feral critter food,
only a scutch better than road kill, perhaps lower quality than some
fresh road kill.. I hear tell from some rural folk that young possum
is very luscious, better than veal.