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eye of round roast for fajitas
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smokesniffer
Posts: 2,016
Ok I have a 2 lb roast that I want to use for fajitas. I am marinating it for 24+ hours. Should I grill it lo and slow, and hopefully it will turn out somewhat tender, or just rely on the marinate time and grill it at 400. This isn't a very tender roast, I know but wanted to use it up. Should I cut it into strips and grill or just do it as a roast.
Got a craving for some Mexican food.
TIA.
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Comments
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Why don't you beat it with a meat tenderizer? Next time, get a flap steak.__________________________________________Dripping Springs, Texas.Just west of Austintatious
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Hey VI , not a bad idea, should I cut it into steak strips just before it goes onto the grill? Or should I beat the pulp out of it now and let it sit?How is Lemoncello sitting?Large, small, and a mini
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I'd cut it into strips (about 1/2" thick) then beat it.Lemoncello is done and in 8.5 oz bottles to give away (thanks for asking). My wife's book club is coming to dinner tomorrow night and we will give them each a bottle.I'm also the cook (non Egg)Appetizers:Vongole casino (stuffed clams)BiscottiSoup and salad:Zuppa ToscanaSaladEntree:CannelloniDessert:TiramisuI'm doing it all, except the salad. Biscotti is already done.__________________________________________Dripping Springs, Texas.Just west of Austintatious
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You are an inspiration. Seriously, your mind must whirl away @ warp speed all night to keep coming up with all these ideas. Good on you!In case we don't touch base, have a Happy Thanksgiving.Large, small, and a mini
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Thanks, SS. And, a Happy Thanksgiving to you too!!!!!__________________________________________Dripping Springs, Texas.Just west of Austintatious
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SS. Hard to get Canuck eye of round tender no matter what you do to it. Cook it fast and slice it wafer thin across the grain.
http://www.jaccard.com/Meat-Maximizer-Meat-Tenderizer--45-Knife_p_16.html
Steve
Caledon, ON
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LS, u tube is a wonderful thing. Nope I surely don't have one, Yet. Would you just that just on tougher cuts of meat? All those holes can't be good for a better cut of steak, or I am out to lunch?Large, small, and a mini
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I don't know but I use it for any steak that has a chance of being tough. The other advantage is that the penetrations allow marinade in. Good Luck
Steve
Caledon, ON
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Little Steven said:
SS. Hard to get Canuck eye of round tender no matter what you do to it. Cook it fast and slice it wafer thin across the grain.
http://www.jaccard.com/Meat-Maximizer-Meat-Tenderizer--45-Knife_p_16.html
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Village Idiot said:I'd cut it into strips (about 1/2" thick) then beat it.Lemoncello is done and in 8.5 oz bottles to give away (thanks for asking). My wife's book club is coming to dinner tomorrow night and we will give them each a bottle.I'm also the cook (non Egg)Appetizers:Vongole casino (stuffed clams)BiscottiSoup and salad:Zuppa ToscanaSaladEntree:CannelloniDessert:TiramisuI'm doing it all, except the salad. Biscotti is already done.
Steve
Caledon, ON
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Little Steven said:Savoury biscotti I assume?__________________________________________Dripping Springs, Texas.Just west of Austintatious
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Here's a 60 tooth Jaccard. It's a multi purpose tool, that was invented and is sold by an ex butcher in Reno, Nv. It's almost 3 times the price of the site that SS referred to, but it's quite a tool.
Felton, Ca. 2-LBGE, 1-Small, PBC, PK360, Genesis Summit, Camp Chef Flattop, Smokefire 24, Traeger Pro Series 22 Pellet with a Smoke Daddy insert, Gateway 55 Gal. drum, SNS Kettle w/acc. -
Cutting into strips, tenderizing and searing sound like a good plan. I'd not cook it past medium. In fact, I'd cook them very hot to the upper end of MR.
______________________________________________I love lamp.. -
Village Idiot said:Little Steven said:Savoury biscotti I assume?
Steve
Caledon, ON
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No clam juice. Stuffed clams. This was my last attempt.__________________________________________Dripping Springs, Texas.Just west of Austintatious
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The bacon fat, butter, cheese and clams usually leave a delectable bit of liquid in the shell don't they?
Steve
Caledon, ON
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A baby seal walks into a book club...
Sounds like a great dinner. Where do I sign up for the book club?
______________________________________________I love lamp.. -
@NOLA thanks. It is for tomorrow's supper. I"ll let everyone know if I am a hero or a bum, tomorrow.Large, small, and a mini
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Don't get yer hopes up too much. Just sayin'
Steve
Caledon, ON
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Maybe I should sneak out and get another cut :-w L-)Large, small, and a mini
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Seriously bud. Ever see that Gordon Pincent bit where he says "Canadians don't lie"? Best bet IMHO. If it is Canadian eye of round you can repair shoe soles with it.
Steve
Caledon, ON
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Cut it very thin, beat it to death, hot flame for 30 sec on each side.. Take one bite, toss to the dog and go purchase a skirt steak.Large, small and mini now Egging in Rowlett Tx
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OHHHHH NOOOO!!!!! I am heading for disaster.. probably end up getting the Mrs and my stomaches pumped just shortly after supper. That is if we can chew the sole. Might have to sub in some chicken..Large, small, and a mini
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I wouldn't cut it thinner than 1/2" if you're tenderizing it by beating your meat.
______________________________________________I love lamp.. -
You guys are great, Here I am, all by my self, laughing like crazy, I am a knucklehead. )Large, small, and a mini
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Nola, trouble is we don't get skirt, hanger or flap here unless we pleasure our local butchers and take the cut chart with us. SS is on the left coast and it may be different out there but flank is about the only choice.
Steve
Caledon, ON
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Actually, SS. If you cut it to about 1/2", then tenderize it, it won't be bad. Go for it !!! Most Chicken Fried Steak recipes call for tenderized round steak. I've had some mighty fine chicken fried steaks.__________________________________________Dripping Springs, Texas.Just west of Austintatious
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