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The Dizzy Pig's Little Black Recipe Book


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Classmate Envy Lunchmeat

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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.

Classmate Envy Lunchmeat last modified on February 7th, 2017 by Chris Capell

Author: Chris Capell

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INGREDIENTS
  • Beef Eye Round Roast
  • Dizzy Pig® Cow Lick™ or Raising the Steaks seasoning is also excellent for this recipe.
  • Salt (coarse kosher if possible)
INSTRUCTIONS
  • 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!
  • Charcoal grills make better tasting food.

    Charcoal grills make better tasting food.

  • An even coating of salt.

    An even coating of salt.

  • Rubbed down with Cow Lick.

    Rubbed down with Cow Lick.

  • Lunch Meat placed over direct fire.

    Lunch Meat placed over direct fire.

  • A nice crust developing.

    A nice crust developing.

  • Remove from cooker when internal temps reach 125°F .

    Remove from cooker when internal temps reach 125°F .

  • Finished and sliced meat.

    Finished and sliced meat.

  • Beautiful lunch meat.

    Beautiful lunch meat.

Flavor Above All

Dizzy Pig Seasonings

help you make better food
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Get Cow Lick
and make this recipe
Also great with this dish:
Raising The Steaks

See Other Recipes Brunch Game Day Main Dish Outdoor Grill Small Plate Beef

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