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Eye Round

ron4fishron4fish Posts: 144
edited 8:27AM in EggHead Forum
Cooking a 2.5 lb eye round roast and baked potatoes. Will post finihed photos. Been on #1.5 hrs at 280-300 now at 109 degrees. Will take it off around 158 and wrap in foil for about 20 minutes.

Comments

  • Little ChefLittle Chef Posts: 4,725
    Ron: Cooking Eye of the Round to 158*? Was that a typo? Or your family is a fan of very well done? Not criticizing if so, just making sure you have this planned right. :huh:
  • ron4fishron4fish Posts: 144
    160 is medium. I used to eat it well done but the rarer it is the better it tastes. I haven't gotten past medium yet but working on it.
  • Bear 007Bear 007 Posts: 343
    At 158 it might be a little tough.
  • wkygrillerwkygriller Posts: 408
    We did a 3 pounder yesterday for french dip sammies. Went to 140 pulled, wrapped and put in the fridge. Came out a perfect medium/medium rare.
    Forgot to mention...We put it in the fridge so it would cool down quickly for shaving it on the meat slicer.
  • Little ChefLittle Chef Posts: 4,725
    I understand. Personal preferences help make the World go round!! :)

    Here is a chart you may find helpful. Carryover cooking is a very real event. You may choose to pull a bit sooner...but obviously, totally up to you.

    http://www.reluctantgourmet.com/doneness_chart.htm
  • ron4fishron4fish Posts: 144
    Might reconsider to 145.
  • Bear 007Bear 007 Posts: 343
    That would put you around 150-155 after the rest, that's medium well, should be aright. Its just that eye of the round is very lean, it can dry out fast.
  • Le Oeuf VertLe Oeuf Vert Posts: 512
    We will be looking for the finished photos.
  • MaineggMainegg Posts: 7,787
    We love eye done up for lunch meat and sliced thin. we try for around 140 though so it is nice for sammies :)but that is our taste.. have found them a bit tough much higher?
  • Bear 007Bear 007 Posts: 343
    Julie is it raining down there, its been raining up here for three weeks straight. I'm getting cabin fever in the middle of summer? :side:
  • wkygrillerwkygriller Posts: 408
    What cut do you normally use for lunch meat? This was my first try. Shaved it and it was very good, but if there is a less expensive route to go I'm in!!
  • ron4fishron4fish Posts: 144
    Finished Cook!! B)
    EyeontheEGG.jpg

    Leftovers in the Electric Slicer!! :)
    EyeinSlicer.jpg

    Sliced for Lunch Tomorrow!! :)
    SlicedEye.jpg
    Next cook I will pull it at around 135. It was still very delicious!!
  • ron4fishron4fish Posts: 144
    Found it and picked it up at the Safeway here in VA and really didn't pay much attention.. I may try one from the butcher next time and let you know.
  • Le Oeuf VertLe Oeuf Vert Posts: 512
    Not to bad looking. Few pieces with some color left. :laugh: :laugh:

    Rose try lighting the Egg yet?
  • ron4fishron4fish Posts: 144
    Not yet she's afraid she will get whatever MOJO is on the EGG and in the smoke and become addicted like me!! :laugh:
  • smbishopsmbishop Posts: 1,876
    Here is my 3.5 pounder cooked today. Pulled about 130, rested for 30 minutes in foil and put in the fridge for slicing tomorrow:

    002-37.jpg

    004-37.jpg
    Large, Small, and a LOT of Eggcessories!  Southlake, TX
  • Carolina QCarolina Q Posts: 12,100
    Le Oeuf Vert wrote:
    Not to bad looking. Few pieces with some color left. :laugh: :laugh:

    laughed out loud at that one! :laugh: :laugh:

    My mom pulls beef at about 200° I think. Maybe higher - never had the nerve to check temp. You will never see ANY hint of pink in her beef cooks. NEVER. Eye rounds sort of crumble when sliced. :) Actually, they're pretty tasty... in a dry sort of way. :)

    Mom will be 95 years old on the 4th of July... but she's always done them that way. :) I'm just glad she can still cook for me when I visit. And of course, she would have it no other way.

    I hate it when I go to the kitchen for food and all I find are ingredients!

                                                                …Unknown

    Michael 
    Central Connecticut 

  • MaineggMainegg Posts: 7,787
    a nice crusty roll and some swiss and horseradish sauce :) pretty good lunch! be careful if you let anyone have a bite it will be gone! LOL this one was a little more done than we usually do. I like the pink still running :whistle:
    003.jpg
    005-1.jpg
  • MaineggMainegg Posts: 7,787
    LOL that is sweet Michael :) i bet she loves cooking for you too.
  • ron4fishron4fish Posts: 144
    Gonna try some rye bread and slaw!! I did bring some pieces to share. Nobody gonna get my samich!! :whistle:
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