Beef, it's what we're eating

This is one of the three eight lb. roasts I'm cooking for the Saturday night dinner at Estrella War. You have no idea how much personal restraint it is taking to keep me from eating this beef.

The cut is Top Round Tip. It was bought at Costco this afternoon. It is seasoned with salt, pepper, and garlic. It was cooked at 200 degrees for aproximately two and one half hours, until it reached an internal temperature of about 130 degrees.

Afer letting the meat "rest" for a while, I cut the roast into eight steaks (aprox 1 lb each), put it into zip-lock bags and popped them into the freezer. Next Saturday, they'll be slapped on a grill just long enough to heat them up and crisp up the outside.

I'm having difficulty, but I'm waiting and being really patient... After all, I just spent the last four hours smelling two roasts cooking. I can smell them. You can't.