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Ranchers.net
I am getting ready for an event and trying out different Rubs and Marinades on Top Round and Eye of the Round. I refer to these cuts as "Cracker Meats'. Not in reference to us White Folks, No... I say that in that they generally are eaten with something on them. Whereas my Rib Eyes stand alone for example...
The three flavors pictured here are Pepper/Garlic, Chipolte and Apricot Brandy Sauce
They didn't last long
Future Flavors Include Vintage Gouda Cheese, Merlot, Cabernet, Whiskey Sauce, Marionberry Pepper, Sake Teriyaki and a few others I am working on with a Chef Friend. Both Wine ones will be reductions where I simmer the Wine with Onion, Lemon, Basil, Rosemary and/or Terragon until I am left with about half the volume of the wine... LOL, not from sipping mind you. Hmm...Maybe I should start with two bottles, LOL