Need help w/ Eye of Round!

Byrdo

I need some help on how to cook an Eye of Round. Do you cook it low-n-slow and to what internal temperature?[p]Thanks[p]Matt

Chuck

<p />Byrdo,[p]I do mine more hot and fast than low-n-slow. There is very little if any fat in an eye roast and it will be tough leather if you cook it too long. I do about 375* until no more than 130* internal for medium rare. Slice it thin and you'll be good to go. Good luck.[p]Chuck <><

Byrdo

Chuck,[p]Thanks for the info… [p]This is my first time to try cooking an eye of round and I only have a 2-1/2lb roast. Is this large enough? I am cooking a small brisket tomorrow and thought I would just throw the eye of round on with it and see how it comes out. Now, I think I will wait and do it after the EOR comes off. What kind of seasoning blend do you use on your EOR.[p]Regards,[p]Matt

Chuck

Byrdo,[p]I'm sure the size will be fine, just don't overcook it. I season with a salt an pepper based rub. Cowlick from Dizzy Pig or Montreal steak rub.
Speaking of which, if you haven't gotten around to the Dizzy Pig rubs yet, they are VERY, VERY good. I am just about out of several rubs of theirs and will be ordering again soon. If you haven't tried them yet you are missing out on a great product from great guys.[p]Chuck
[ul][li]Dizzy Pig[/ul]

BucsFanJim

Byrdo and others,
If you want a different twist to that eye of round, take 2 links of chorizo (cooked or cured dry) sausage and insert them in the center of the EOR. To do this take a long blade knife and insert the blade in one end to make an internal slit. If necessary insert the blade in the other end as well.
Now that you have that internal slit, simply stuff the sausage links into the EOR and cook as you normally would.
You can also pour a marinade into the meat prior to stuffing.
If chorizo sausage is not available, andouille cajun smoked sausage would work well. You can also substitue thick sliced strips of ham.
It's a simple variation of a Cuban dish called Boliche. You can do a google search and find several recipes for this dish.[p]

[ul][li]Boliche recipe search[/ul]

Wino

Chuck,
I noticed that you have the grid raised over a drip pan. Can you do it T Rex style? I was going to do one T Rex tonight, but now I might change since you said it could get tough.
Any thoughts?
Ron

Chuck

Wino,[p]Hmmmm, to be honest I don't really know. I have never done the T Rex method (I know I should). I think the key to eye roasts is not cooking too long, the T Rex method isn't overly long, so I would GUESS that it would be OK.[p]Chuck

Nature Boy

Chuck,
Thanks! I am covered from head to toe with spicy dust right now, and them kinda words makes it all worthwhile![p]Takin' a little break for my football fix, and then back to mixin!
Cheers
Chris

Mustang Sally

Byrdo, I suppose this is too late to help you but I will throw in my 2cents worth. I am cooking an eye of round right now and it is my 5th one since buying the egg before Christmas. I love this cut of meat. Never ever ate it before I started cooking on the egg. I cook it at 300 for about 1 & 1/2 hours or reaches just 130 degrees internal temp. This is a whole roast so your half roast will take less time...internal temp is the important thing here.
Remove and wrap in plastic wrap or bag, wrap in foil and put in cooler for 1 hour. Save the juice that comes off of it to put over the meat which you will slice very thin -1/4" in thick or thinner. An electric knife is very handy for this. Delicious cold or warmed-on crusty bread or not.
Also, forgot to tell you I coat it with olive oil and season it with Montreal Steak seasoning or Emeril's Essence or salt and pepper or tonight trying a Stubbs BBQ rub. Put bacon over the top of the meat while cooking for added moisture. I did not trim any fat off of it before cooking either. Good luck. Time to take mine off of the egg! Sally

Mustang Sally

Byrdo, I'm sorry, I forgot to tell you that I cook the eye of round in the direct od and just turn it a couple of times to get nice crust.