Merry Christmas Jabin. That was a great cook. Your rubs are very, very good so I am sure this tasted amazing. That was super juicy, and the sandwich !!
This is awesome bro, thanks for sharing… I’m going to try today on this football Sunday. I’ve got the eye of the round ready to go about to cut the fat off…
Inspired me to give it a shot today, weather permitting. Does it freeze well, once sliced? Only two of us here, I usually smoke two pork butts, shred them, and freeze in 1 lb. plastic bags. Hoping this will be similar. Thanks for the video.
@@PostalBarbecue I'm all for the full meal, but I'm sure lots of people would love throwing this on a quality bun for a quick eat. Either way, it is supreme eats❣️
Greetings from “Down under”, really loving your cooks/ recipes, you have a great talent for presenting them in such a way as to make them realistic for us novice cooks. One (very) small critique; when you make your dressing/sauce please don’t put the spoon you tasted off back into the sauce! Hope you have a great festive season 😀
Yep I agree.. the cook/smoke and the meat looked totally awesome, up until the spoon taste, then back in the sauce and the meat taste test, then laid the piece back on top of the rest of the meat slices.. hmmm,, wouldn't advise that.
Hi Jabin! I was in Maddie and Kiki's live stream and saw your amazing BBQ rub. So came to visit you! Wow! I love your Channel! Im going to learn SO much!! This eye of round looks so delcious! And cooked to perfection! Can't wait to watch your other videos. I just started my channel a few months ago, so I am total newbie..hehehhehehee.....New Supporter here for sure! Have a wonderful Holiday!!
@@PostalBarbecue I just subscribed too! I have a question about smoking salmon. I only use charcoal too. Im afraid with salt and the brine dry rub. I always make mine too salty or not salty enough! Salt scares the crap out of me. Do you have any tips?
@Postal Barbeque, will Texas style low and slow work with this? I trying different large cuts to train myself into doing brisket (wife’s favorite since a trip to Texas)
I have found that a wide cleaver style knife really helps me slice as thin as possible - assuming you do not have a meat slicer. My favorite sauce for it is cream cheese w/ horseradish, black pepper and a little grated parmesian cheese- mix it up and it goes perfect with smoked roast beef. Thank me later.
Great looking cook, Jabin. I'm betting this would be good as a meal, but to me, this has game time sandwich written all over it. Merry Christmas to you and yours.
Cooked one after watching this video. Came out delicious and everyone raved about it! Thank you! Only critique I’d make is to never put the spoon back in your horseradish mayo after you tasted it. Unless you’re the only one who will use the horseradish mayo!
Can I keep the fat on if I’d like? I don’t mind a little fat with my slices but only if it’s not a tough fat. Mine came with a medium layer of fat on the bottom. Thanks in advance
You can for sure. It’s more to get that silver skin of under it as well as help give a better sear on the outside at the end. But as always, of you like the fat keep it on. I keep it on when doing pork loin for the same reason as yours.
Looking good. But I would suggest that you consider buying a restaurant quality meat slicer. I picked up one from a auction. Absolutely paper thin melts in your mouth. Cheers 🍻 Eh🇨🇦👽👍
I'm assuming the horseradish mayo is only going to be eaten by you or your spouse? Only asking cus I'm not sure it's a great idea to taste and then stick the same spoon back into the product. Also wondering if you should let the initial coals get grey before adding the meat? Regardless. Looks good.
Haha. Yeah just my boys and I eating this 🙌 as for coals going grey it’s a non issue because we are adding unlit coals as well. What is important is that we don’t have dirty smoke but rather thin blue or mostly transparent.
I love Duke's as someone who has lived my life in the mid-Atlantic US. What's weird is that he has Hellman's, which on the west coast is Best Foods (at least in the US). Maybe is British Columbia (where he's at) it's different.
Hahaha.. but it says "REAL" on the bottle.. That said, we don't have Dukes, so this I have found to be the best for the volume my house goes through. If I ever see Dukes I'll grab some cause everyone raves about it!
OMG! I just watched this and: 1. Cross contaminated the condiments by using the same spoon 2. Actually licked the spoon and put it back for another stir! Wow...no words 3. Didn't let this rest nearly long enough. Juice was running everywhere when you sliced it I have has a smoker for less that 1 month and I know better than this.
Thanks for watching. This is a super juicy cut similar to tri tip so juices like this are normal. It actually rested for around 20 minutes while taking photos and b role which is long enough for a cut like this. Also of course I would use the same spoon, I’m the only one eating it, haha .. cheers bud 🙌
Merry Christmas Jabin. That was a great cook. Your rubs are very, very good so I am sure this tasted amazing. That was super juicy, and the sandwich !!
Thanks guys! Now it's your turn to make it so you can feast on those sandwiches all week!
Oh my ! Horseradish Mayo for the win ! The beef roast looks divine !
the one + the other = mouthwatering! haha.. Cheers bud.. this horseradish mayo is always so simple, feels like it shouldn't be that easy!
Ohhhhh, you did it again! My jaw glands opened and the tide rolled in. (Mouth waterd)
Looks Perfect!🌻👍👍👍👍👍
bahaha... YES! That has become a goal just to mess with you! haha Now the real question is would you prefer this with a full meal or sandwich?
That's looks delicious!!!! I'll be making one today!!!!
Looks fantastic, thank you! I'm cooking this tomorrow, same recipe.
Tried this for the first time and it came out beautifully! Gave some to my neighbors and they loved it!
Nice watch! Trying this tonight
Tryin this for the first time, we’ll see how it goes.
Looks good my BBQ brother!!!
Good to watch some eye of round roast videos. Maybe throw some onions and pickles on the sandwich.
That would be a great addition. I love pepperoncini’s on mine. Yum.
Another awesome creation my West Coast Brother!
Thanks man! #westcoastbestcoast boom!
This is a great guide. I used it when I’m smoking roast beef on the wsm
You really nailed that. It looks amazing.
Thanks a lot. This was sooo good! I think this is on the menu again and next week.
Kudos! Very underappreciated cooking guide!
This is awesome bro, thanks for sharing… I’m going to try today on this football Sunday. I’ve got the eye of the round ready to go about to cut the fat off…
Looks incredibly tasty!
so tasty!
Great vid! I score the fat and keep it facing the offset box, with a basic Texas brisket rub, i have found a coarse rub lets more smoke in!
Inspired me to give it a shot today, weather permitting.
Does it freeze well, once sliced? Only two of us here, I usually smoke two pork butts, shred them, and freeze in 1 lb. plastic bags. Hoping this will be similar. Thanks for the video.
Makes me want to smoke another round now!!❤️🔥🔥
Yeah me too!!! Mmm.
Perfect!!!!!
Thank you .. cheers.
Making mine on the weekend wrapped in prosciutto
Nothing like smoked roast beef in the winter month! QUESTION: What's your favourite winter comfort food?
Steak and fries!
@@MrDre61 YUUM!
@@PostalBarbecue yo Postal! Loving your show...keep up the great work!
Big rack of baby back ribs and beef rib tips
Wow, that looks amazing‼️
Thanks Bobbi! Question: would you prefer this with a full meal or sandwich!?
@@PostalBarbecue I'm all for the full meal, but I'm sure lots of people would love throwing this on a quality bun for a quick eat. Either way, it is supreme eats❣️
Greetings from “Down under”, really loving your cooks/ recipes, you have a great talent for presenting them in such a way as to make them realistic for us novice cooks. One (very) small critique; when you make your dressing/sauce please don’t put the spoon you tasted off back into the sauce! Hope you have a great festive season 😀
Yep that threw me off too lol
Yep I agree.. the cook/smoke and the meat looked totally awesome, up until the spoon taste, then back in the sauce and the meat taste test, then laid the piece back on top of the rest of the meat slices.. hmmm,, wouldn't advise that.
Spot On Brother 🔪🇺🇸🔥💨
It all came together for sure! I hope you give it a try.
Man that looks great just the way I like it. Good medium rare. Always tender and juicy. Nice bark on it from the reverse sear.
Hi Jabin! I was in Maddie and Kiki's live stream and saw your amazing BBQ rub. So came to visit you! Wow! I love your Channel! Im going to learn SO much!! This eye of round looks so delcious! And cooked to perfection! Can't wait to watch your other videos. I just started my channel a few months ago, so I am total newbie..hehehhehehee.....New Supporter here for sure! Have a wonderful Holiday!!
How long would you smoke/grill it for those of us that like it well done?
...Merry Christmas Jabin........ww.....
Hey man, Merry Christmas to you! I hope you have a nice few weeks celebrating!
I dress up for my sandwiches ;) That looks perfect, Jabin.
Always love your reactions! Same I get when meat turns out so well!
You are awesome dude . Everything made so simple , so easy to understand and follow . Just subscribed , ty ✌
Hey thanks man. I appreciate the kind words. Let me know if there is anything you might like to see cooked up.
@@PostalBarbecue I just subscribed too! I have a question about smoking salmon. I only use charcoal too. Im afraid with salt and the brine dry rub. I always make mine too salty or not salty enough! Salt scares the crap out of me. Do you have any tips?
@Postal Barbeque, will Texas style low and slow work with this? I trying different large cuts to train myself into doing brisket (wife’s favorite since a trip to Texas)
I have found that a wide cleaver style knife really helps me slice as thin as possible - assuming you do not have a meat slicer. My favorite sauce for it is cream cheese w/ horseradish, black pepper and a little grated parmesian cheese- mix it up and it goes perfect with smoked roast beef. Thank me later.
Great looking cook, Jabin. I'm betting this would be good as a meal, but to me, this has game time sandwich written all over it. Merry Christmas to you and yours.
HOLY COW!!!!! That looks delicious and I love the grill gun. How do you like it? I noticed they have 2 different models, is there one you recommend?
Jabin! Man, that looked so good man! Favorite comfort food is probably meat loaf! :)
thanks man!!! I FORGOT ABOUT MEATLOAF!! Thanks for the reminder.
Cooked one after watching this video. Came out delicious and everyone raved about it! Thank you! Only critique I’d make is to never put the spoon back in your horseradish mayo after you tasted it. Unless you’re the only one who will use the horseradish mayo!
Delish!
Oh if you only could have tasted it!! wow.. so simple. cheers bud!
Can I keep the fat on if I’d like? I don’t mind a little fat with my slices but only if it’s not a tough fat. Mine came with a medium layer of fat on the bottom. Thanks in advance
You can for sure. It’s more to get that silver skin of under it as well as help give a better sear on the outside at the end. But as always, of you like the fat keep it on. I keep it on when doing pork loin for the same reason as yours.
Degrees Fahrenheit or Celsius?
Yuuumm!!
NOM NOM NOM
Hey just curious why you cut the fat off?
Ever do a corned beef eye round? Same technique?
Looking good. But I would suggest that you consider buying a restaurant quality meat slicer. I picked up one from a auction. Absolutely paper thin melts in your mouth. Cheers 🍻 Eh🇨🇦👽👍
Yeah that would be great! For now I’ll practice my thin cutting knife skills and level up soon!
Wouldn't leaving some of the fat be helpful in keeping the meat moist?
127f im guessing not c on the inside?
Take it off at 125. Wrap it in butcher paper. Let rest for an hour. Yum.
Hi, all! Can sm one pls tell me what cut of meat is that?
This is eye of round. Perfect for roast beef - but keep it sliced thin.
@@PostalBarbecue Thanks! Waiting for an opportunity to replicate your yummy roast ASAP!
Why would you take all the fat off. I get silver skin removal, but isn’t removing the fat counterproductive?
The silver skin is under the fat on this one and doesn’t cook through as well.
I'm assuming the horseradish mayo is only going to be eaten by you or your spouse? Only asking cus I'm not sure it's a great idea to taste and then stick the same spoon back into the product. Also wondering if you should let the initial coals get grey before adding the meat? Regardless. Looks good.
Haha. Yeah just my boys and I eating this 🙌 as for coals going grey it’s a non issue because we are adding unlit coals as well. What is important is that we don’t have dirty smoke but rather thin blue or mostly transparent.
I thought this was dude perfect.
That is not mayonnaise! If it isn't Dukes.....
I love Duke's as someone who has lived my life in the mid-Atlantic US. What's weird is that he has Hellman's, which on the west coast is Best Foods (at least in the US). Maybe is British Columbia (where he's at) it's different.
Hahaha.. but it says "REAL" on the bottle.. That said, we don't have Dukes, so this I have found to be the best for the volume my house goes through. If I ever see Dukes I'll grab some cause everyone raves about it!
@@PostalBarbecue www.amazon.com/Dukes-Mayonaise-8-oz/dp/B00448SAJ2/ref=sr_1_1?crid=2CGYKR56K4JCB&dchild=1&keywords=dukes+mayo&qid=1621642439&sprefix=dukes+%2Caps%2C194&sr=8-1
Never use feldspar as a rub. I was told it was a good idea but it really has no flavor whatsoever
I didnt know mr. Beast got into smoking meat
#rewi lookalike
Folks let the butcher trim it if your skills are on par with this guys.
Just a little too pink for me. I know there are a lot of cavemen out there...but.. Less blood for me (my opinion)
Briquettes.......nasty.
OMG! I just watched this and:
1. Cross contaminated the condiments by using the same spoon
2. Actually licked the spoon and put it back for another stir! Wow...no words
3. Didn't let this rest nearly long enough. Juice was running everywhere when you sliced it
I have has a smoker for less that 1 month and I know better than this.
Thanks for watching. This is a super juicy cut similar to tri tip so juices like this are normal. It actually rested for around 20 minutes while taking photos and b role which is long enough for a cut like this. Also of course I would use the same spoon, I’m the only one eating it, haha .. cheers bud 🙌
Horrible video to watch when you're hungry and can't get to food.