Decisions, decisions...

I woke up this morning with a craving for a hot roast beef sandwich. You know the kind: thin sliced medium rare beef, lightly toasted hamburger bun, shredded lettuce, pickles, mayo, and cheese. Good stuff. So I went to the butcher and picked up a nice 8 pound top round roast and all the other fixings I'll need. I also grabbed some onions, because it would be a shame to eat a hot roast beef sandwich without some homemade onion rings on the side. They just go together perfectly. Then, on the way home, it hits me: how should I cook the beef? Low oven? WSM? Rotisserie? Brendan's FEC100? (It's been at my house since after the Harpoon Helps event, I'm thinking of stealing it, so don't remind him I still have it.) I even thought about taking out the sous vide re circulator again. The only thing that I'm sure of is I'll be using a simple rub of veg oil, salt, pepper, and garlic powder. The rest, only time will tell.

I'll try to post an update. I know some of you are still wondering about the leg of lamb I alluded to a few weeks ago. Sorry about that. Sometimes Sundays here get a little crazy. Anyway, stay tuned...