Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We hope everyone’s enjoying the first few days of summer. For us, the weather heating up means one thing - the EGG’s gonna be busy! Whether you’re making stuffed burgers for a backyard grill out, some brats before a baseball game or searing a steak for dinner on the patio, we hope you’re doing it with full flavor and having fun all the while!

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

Friday nights cook was a eye of round. Cooked at 350* until it hit 135*. Then dropped it on the ashes for A quick sear. Saturday I sliced it thin and cooked it with cheese and peppers for cheesesteaks. It turned out good. Next time I will shave it with the slicer. Sorry no pics of the cheesesteak. Also, first use for my thermapen.
image.jpg 1.2M
image.jpg 1.9M


  • SGHSGH Posts: 13,645
    That shaving thin with cheese sounds like a plan. Goods great sir!

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    Arsenal-Just a small wore out and broken down Weber kettle. No other means to cook at all.
  • SkinnyVSkinnyV Posts: 2,651
    How I do it with round. Nice and economical.
    Seattle, WA
  • NPHuskerFLNPHuskerFL Posts: 10,840
    Never done sear direct on lump/ashes. How do you do this without gettash on meat? Aren't you able to get the same results using c.i. pan or grid getting them white hot for sear?
    LBGE 2012, Mini MAX 2014, SS Table and Stoker
    Middleburg, FL
  • @nphusker I was mostly being lazy. I didn't really have time to get my ci pan. Also, I didn't really notice it getting muck ash on it. The wife didn't notice any either or she would have let me know.
Sign In or Register to comment.