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eye of round roast for fajitas

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Comments

  • That's right LS, Flank only. Talked to a few butchers asking for skirt steak, and they look at me weird, they don't know what it is
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  • nolaeggheadnolaegghead Posts: 12,415
    Do you guys have anatomically freakish cows or do those cuts just get ground up into Canadian soylent green and get fed back to the livestock?
    ______________________________________________
    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 

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  • LS your very right. Skirt steak is something  that the butchers here don't know of. Flank steak yes, but that is it. Limited selection of rubs etc too. Wet weather to boot. Kind of a depressing day huh, or eh ;)
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  • I have a couple of butchers that I have pleasured. I am embarrased about that but I can get skirt, flap and hanger. Even flat iron and tri tip. Once you get the taste out of your mouth the meat is good. These Yanks are years ahead of us on beef.

    Steve 

    Caledon, ON

     

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  • and booze too.....
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  • nolaeggheadnolaegghead Posts: 12,415
    The "reach around" was getting gifts of the finest meats!
    ______________________________________________
    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 

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  • Read my lips.  No new taxes.  I mean, tenderized round steak will be excellent.  That is how they make chicken fried steak, a Texas tradition.
    __________________________________________

    Dripping Springs, Texas.
    Gateway to the Hill Country

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  • Gary,

    We be talkin' bout eye of round heeyah. Canuck too! Where they feed cattle with flaxseed and canola. Tougher than a lacrosse ball. You can't stew it, you can't grind it.

    Steve 

    Caledon, ON

     

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  • Village IdiotVillage Idiot Posts: 6,947
    edited November 2012

    Gary,

    We be talkin' bout eye of round heeyah. Canuck too! Where they feed cattle with flaxseed and canola. Tougher than a lacrosse ball. You can't stew it, you can't grind it.

    Oh.  So, are you coming to Salado so I can show you what Texas beef tastes like?  I'm thinking negimayaki with homemade teriyaki sauce for one.
    __________________________________________

    Dripping Springs, Texas.
    Gateway to the Hill Country

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  • Yes, I am coming to Salado. Think it will be my first fest as a guest. Love to make some Indian for y'all though. Did you ever try my sate recipe?

    Steve 

    Caledon, ON

     

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  • No.  To me, Indians eat raw buffalo hearts and enemy livers.  I prefer Boeuf Bourguignon.

     

    __________________________________________

    Dripping Springs, Texas.
    Gateway to the Hill Country

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  • Little StevenLittle Steven Posts: 26,921
    edited November 2012
    I'll send you a Canadian eye of round and you can try and make bourguignon outta it.

    Steve 

    Caledon, ON

     

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  • nolaeggheadnolaegghead Posts: 12,415
    Or Gary can re-sole his Birkenstocks with it.
    ______________________________________________
    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 

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  • Hahahaha. Gary is way too manly to wear those. He is a born and bred Texan after all

    Steve 

    Caledon, ON

     

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  • Hahahaha. Gary is way too manly to wear those. He is a born and bred Texan after all
    And, I ride a Harley.
    __________________________________________

    Dripping Springs, Texas.
    Gateway to the Hill Country

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  • nolaeggheadnolaegghead Posts: 12,415
    But they make your feet feel sooo good.
    ______________________________________________
    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 

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  • I have the 48 knife Jaccard, and use it for eye of round steaks - it is the only way you can chew the damn things. The benefit is that rubs and marinate seems to get into the meat to add taste to what is a pretty bland piece of meat. Kinda like making home made cubed/minute steaks. Think mine was about $25, great investment. 
    As for eye of round roast, usually use it for Italian beef, cooked slow, very rare, chilled and sliced paper thin. 

    @Little_Steven - ever used the 15 knife sets? Was thinking of getting one for sirloin used in kabobs, sometimes it needs a little help. 
    Delta B.C. - Vee-Gan: old Indian word for poor hunter. 
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  • Ok this cook was postponed for a couple of days, birthdays, invite out to friends. So tonight it was time. Grilled all the onions and peppers, and then did that eye of the round, It had been marinating, I had sliced it up as well. Tenderized it pretty good as well. End results were, as I was told, flavourful with the marinate and spices, but it was chewy. We cut it into little bit size pieces. Will put this into my memoirs. Thanks for the info everyone. Here is a picture of the final result.
    IMG_2461.jpg
    1936 x 2592 - 2M
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