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beef help needed

edited November -1 in EggHead Forum
Hi again
I have an eight pound outside round roast that I would like to throw on the egg tommorow morning. Should this cut of meat marinate over night, should it have a rub on it when it enters egg and should I use some smoke for flavour.
Please forgive my ignorance in such matters -since I brought this green egg home I have done more cooking than I have the whole rest of my life.
Someday I hope to be able to help others instead of only coming on line to beg for help
Thanks gang
WW

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Comments

  • GfwGfw Posts: 1,598
    WW, a little help is required - what do you expect the end result to be - a beef roast to slice or a pulled beef BBQ to serve in a bun?

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  • WW,
    You aren't begging for help, all us learn from each other. Welcome aboard. Smoke would be very good, hickory or peacan are the ones I like. Marinate overnight in a teriyaki pineapple and wine would do wonders.
    1/3 teriyaki sauce
    1/3 pinapple juice
    1/3 wine
    Make enoungh to cover round roast. I did this last weekend with a beef brisket GREAT .[p]On the other hand the egg will do a great job if you just barbecue it plain.

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  • Firball,
    No one said I could type.
    Fireball

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  • Gfw,
    We are having friends over and plan on having the beef sliced with salads etc.

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  • Firball,
    That's great! Sounds like something my old tom cat has problems with! :-)))) Yuk! Yuk! You made my evening!!![p]On the marinade recipe, be sure to use a burgundy wine. The recipe came from Hankerin'2grill as GFW told you. I have been trying it since he first posted it. Unknowingly though I was using a "ziffendel" type wine. It always had a strong wine flavor afterwards and it did not really "tenderize" the steaks. This weekend I've got some 2"+ sirloins in the marinade made with burgundy and you can see and smell the difference! I'm not a drinker, so I could blame it on that, but I specifically told the local packaged goods owner what I was doing with it! He set me wrong, and I almost gave up on it! Thanks to all of you trying it and using it, I didn't give up! Tomorrow we shall see the "real" results![p]Thanks again to Hank and all of you for making me question my 'poor' results![p]Have a good one,[p]Dr. Chicken (& all the little chickens and the "Chicken Hawk")(the house is almost full!) :-)))

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  • GfwGfw Posts: 1,598
    Dr. Chicken, I used the marinate on a pork tenderloin (see other post) and the results were great - no burgundy in the house so I used a little Merlot - great results. Gee... I didn't even do sweet potatoes tonight![p]Check out the Spanish Rice!

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  • Tim MTim M Posts: 2,410
    Dr. Chicken,[p]Ahhh, you and Gordon are killing me -- merlot and burgandy as a marinate. Good wine should be enjoyed - not chewed. Soak the meat in rain water but spare that red wine. Its OK to use a white wine since I don't like those. :-)[p]
    Tim the wine-o

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  • GfwGfw Posts: 1,598
    Tim M, I'll keep that in mind, and trust me - if you ever make it to the Midwest, you'll find lots of good red wine - and maybe a few ribs!

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  • Tim MTim M Posts: 2,410
    Gfw,[p]My 82 year old Mom lives in central Illinois - Alton -- coming in Oct or Nov. -- Now where are you??[p]Tim
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  • GfwGfw Posts: 1,598
    Tim M, I'm in Peoria - about 150 miles from Alton - how much do you like that red wine?[p]

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  • Tim MTim M Posts: 2,410
    Gfw,[p]You would need a really good one. Now, if i fly the plane out sometime thats only an 1.5 hr away.[p]Tim
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  • Dr. Chicken,
    I am allergic to alochol. But I use a Solera Cream Sherry simple because we Like the taste, after all the alochol burns off. Being a past cat owner I do remember firballs. Can't drink can't type, but I sure can eat.
    Fireball

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