Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
It’s almost football season, so we’re perfecting our favorite tailgating and homegating recipes! Whether you like hamburgers, wings, brats, ribs or something cooked with beer, we have everything you’ll need for the perfect tailgate party. We always like inviting friends to join our tailgates because the EGG is about community and having fun, so make sure if you’re inviting company you make extra - the food will be gone before you know it! Don't forget dessert, either!

Big Green Egg headquarters has moved - come visit our new showroom and check out the museum and culinary center too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340

eye of round roast for fajitas

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. 
«1

Comments

  • Why don't you beat it with a meat tenderizer?  Next time, get a flap steak.
    __________________________________________

    Dripping Springs, Texas.
    Just west of Austintatious

  • 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?
  • You don't have a jacaard I assume.

    Steve 

    Caledon, ON

     

  • 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)
    Biscotti

    Soup and salad:
    Zuppa Toscana
    Salad

    Entree:
    Cannelloni

    Dessert:
    Tiramisu

    I'm doing it all, except the salad.  Biscotti is already done.


    __________________________________________

    Dripping Springs, Texas.
    Just west of Austintatious

  • 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.
  • @LS, a who??

  • Thanks, SS.  And, a Happy Thanksgiving to you too!!!!!
    __________________________________________

    Dripping Springs, Texas.
    Just west of Austintatious

  • Little StevenLittle Steven Posts: 27,379
    edited November 2012

    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

     

  • 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?
  • 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

     

  • 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

    Roger! Will do.
  • 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)
    Biscotti

    Soup and salad:
    Zuppa Toscana
    Salad

    Entree:
    Cannelloni

    Dessert:
    Tiramisu

    I'm doing it all, except the salad.  Biscotti is already done.


    Savoury biscotti I assume?

    Steve 

    Caledon, ON

     

  • Savoury biscotti I assume?
    I don't know what that means, LS.  I made mine with dried cranberries and pecans.
    __________________________________________

    Dripping Springs, Texas.
    Just west of Austintatious

  • billyraybillyray Posts: 1,124

    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.

    http://www.butcherskitchen.com/

    Felton, Ca. 2-LBGE, 1-Small and waiting on a mini
  • nolaeggheadnolaegghead Posts: 15,373
    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.
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

  • Savoury biscotti I assume?
    I don't know what that means, LS.  I made mine with dried cranberries and pecans.
    Savoury means non-sweet. Like aged cheese and herb. I thought you were using it as a sop up for the clam juice and butter. Sop up is not a culinary term to my knowledge

    Steve 

    Caledon, ON

     

  • Village IdiotVillage Idiot Posts: 6,951
    edited November 2012
    No clam juice.  Stuffed clams. This was my last attempt.

    image
    __________________________________________

    Dripping Springs, Texas.
    Just west of Austintatious

  • The bacon fat, butter, cheese and clams usually leave a delectable bit of liquid in the shell don't they?

    Steve 

    Caledon, ON

     

  • nolaeggheadnolaegghead Posts: 15,373
    A baby seal walks into a book club...


    Sounds like a great dinner.  Where do I sign up for the book club?
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

  • @NOLA thanks. It is for tomorrow's supper. I"ll let everyone know if I am a hero or a bum, tomorrow.
  • Don't get yer hopes up too much. Just sayin'

    Steve 

    Caledon, ON

     

  • LOL =))
  • Maybe I should sneak out and get another cut :-w L-)
  • 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

     

  • 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.
    Eggin in SW "Keep it Weird" TX
  • 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.. 
  • nolaeggheadnolaegghead Posts: 15,373
    I wouldn't cut it thinner than 1/2" if you're tenderizing it by beating your meat.
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

  • You guys are great, Here I am, all by my self, laughing like crazy, I am a knucklehead.  :))
  • Little StevenLittle Steven Posts: 27,379
    edited November 2012
    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

     

  • Village IdiotVillage Idiot Posts: 6,951
    edited November 2012
    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

Sign In or Register to comment.