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Eye of Round

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Saucy Sue
Saucy Sue Posts: 79
edited November -1 in EggHead Forum
I took out a roast "eye of round" from the freezer this AM. Hopefully it will be thawed out when I get home. Any ideas?
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  • Unknown
    Unknown
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    Saucy Sue,[p]I'm sure you'll get various ideas from others on how to cook it, direct or indirect, high temp vs. low temp, etc. Depends how much time you have to cook it. I tend to get home late so I do not go overboard, as I cook it direct at 350-400 until the internal temp is 125 or so. I turn it every 10-15 minutes so it doesn't burn. Two things....don't overcook it and slice it very thin. I actually bought a Chef's Choice slicer just for this and other cuts like it. Tastes great on a burger roll with BBQ sauce[p]Howard[p]Howard

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  • thirdeye
    thirdeye Posts: 7,428
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    Saucy Sue,[p]Here is how I do them. If you skip the injection, keep an eye on the temp, they can dry out on you.[p]~thirdeye~

    [ul][li]Click Here[/ul]
    Happy Trails
    ~thirdeye~

    Barbecue is not rocket surgery
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