Chris has been making lunchmeat for his twin girls (in college now) for years. Their classmates are always asking for a bite of their sandwich, as this stuff blows away deli meats. It’s not only better, but a lot cheaper in the end. This recipe is for beef eye round, but other beef roasts can work, as will pork loin. You really just need a piece of meat that will work well on your meat slicer. If you don’t have a slicer, a good slicing knife and some patience will get the job done.
- Prepare your cooker/grill for a direct fire and medium heat (300-350°F). Remember, charcoal grills make better tasting food.
- Remove and trim silver skin and thick areas of exterior fat from roast.
- Apply a light even layer of salt (optional).
- Apply a generous shaking of Dizzy Pig® Cow Lick seasoning to cover your roast, and let sit until rub adheres. Roll over and coat other side with Cow Lick. This will create a wonderful flavor crust that will have a big impact on your sandwich, and is the key to this recipe!
- Place roast on grate, if possible at least 12 inches above your direct fire.
- After 15-20 minutes, check color on bottom of roast. If it’s browned, roll it over.
- Continue cooking and flipping until entire roast is browned well on all sides.
- If your cooking temperature is not too hot, by the time the roast is browned it should be nearly done. Check internal temperature. We remove from cooker when meat reaches 125°F in the center. If it is not yet at desired temperature, but well browned, move so that it is not directly over your fire, and cook until done.
- Loosely tent meat, and rest. During this time your internal temp will rise, but you should still end up with a nice pink interior once sliced.
- Once meat has rested for 20-30 minutes, wrap tightly and refrigerate overnight. Slicing is much easier with cold meat. Or you could just serve the meat for dinner, with a green veggie and a plate of mashed potatoes, and slice the rest for sandwiches!
- Slice thin and your lunchmeat is ready!