Quote:
Originally Posted by deguerre
The red juice wasn't blood. It was the meats natural juices which get the red color from a protein called myoglobin. If you had let it sit longer, the roast would have reabsorbed some. At any rate, if you do get some that comes out, SAVE IT! It's nectar! Mix it in with your au juis. The eye of round is my favorite for making cold roast beef.
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Thank you Mr. Brown.
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Bryan,
Team: Pyle's BBQ
Yoder YS640; Good-One "Trail Boss" 60T; Weber Kettle rotisserie ring; Big A$$ Rotisserie; New Braunfels offset smoker; Weber Smokey Mountain; Backyard Bombers BBQ HJM
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