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Date Posted: 10:18:04 05/26/02 Sun
Author: Roger
Author Host/IP: d141-220-230.home.cgocable.net / 24.141.220.230
Subject: Eye of Round Roast

I have a big Eye round roast slated for the cooker this afternoon, any suggestions.

Here is what I was thinking, rubbed heavily with my favorite rub, seared on the outside and then cooked direct at 300 til inside meat temp reaches 140....any suggestions?
I want it so it can be sliced thin and piled high on a nice fresh Italian crusty roll.....

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