The trick is to smoke the meat without making the meat smoke

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The 3 pound eye of the round roast gets trimmed of all fat prior to being rubbed.

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The rub used: Oregano, garlic powder, Lawry's seasoned salt, sweet paprika & black pepper.

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The finished rub.

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After the meat is rubbed, it gets wrapped with plastic wrap before being refrigerated for 2 hours.

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The Tiger Sauce used: Mayo, horseradish, lemon juice, table salt & black pepper.

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The finished Tiger Sauce.

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Seeting up for some thin slicing. The onion gets thin sliced on the mandolline slicer & later the meat will get thin sliced on the food slicer.

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The meat is ready to go on the grill which has been preheated to 550 degrees.

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The meat is about 1/4 of the way along in it's 45 minutes on the grill.

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The meat is nicely seared on all sides and it is time to pull it and bring it into the kitchen for a 5 minute rest before slicing.

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A food slicer makes thin slicing this meat super easy. The thin slices are essential because this is not the most tender cut.

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The meat is sliced, and is joined by the thin sliced onions & Tiger Sauce.

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The meat was moist and tender and had great flavor from the outer bark.

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The beef slices go on the rye bread & get topped with the Tiger Sauce & the thin sliced onions.

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This is one of my favorite sandwiches and the addition of the rye bread made them even tastier.

© 2013 Jim Mahoney