"Reg" > wrote in message
...
> Bushay wrote:
>
>> "Nancy2" > wrote in message
>> ...
>>
>>>On Dec 3, 5:31 pm, "Bushay" > wrote:
>>>
>>>>I was asked by a friend to help cook a roast beef dinner for a Shriners
>>>>dinner. I need to order from a friend in the grocery store business
>>>>enough
>>>>beef from an eye of round to feed 80. Mostly older fellows. Can someone
>>>>give
>>>>me a rough idea as to how much roast beef I need to purchase to make 80
>>>>some
>>>>Shriners full by the end of the night?
>>>>
>>>>Thanks in advance.
>>>
>>>Is that your only choice for cut of beef?
>>
>>
>>
>> No, any other suggestions?
>>
>
> Chuck roll. It's more economical, and if you cook it right
> it will turn out better. A full chuck roll will come in
> around 18-20 lbs. You can divide in half to cook it if you
> want. Depends on how big your cooker is.
>
> I wouldn't serve eye of round without some sort of jus or
> sauce on the side. Even if you cook it rare it'll probably
> be on the dry side, and it doesn't reheat wel. It's a
> relatively uninteresting cut.


Well, I just got back and did end up purchasing a 71 pound. Select Blns
BeefRound W/C/H/O[Peeled Knuckle} S/T [This is what was on the label of the
box.] I think I made a big mistake. I should have went with choice. I got
it at a cost of $1.89 a pound. Is there anything I can do marinade wise or
to spice it up other than adding jus or sauce on the side. Also gonna make
some Mostacholi along with a ceasars salad and a couple vegetables as well
as a bread.