Eye of Round

Unknown

I am plannig to cook the Eye of Round for a New Years Eve party. It's about 6 Lbs. My question: Does anyone have experience on a brine, followed with a marinade. I like to brine chicken, etc, but have as yet not done such a large chunk of meat. Any thoughts would be appreciated. In addition, thoughts on cooking on a Big Green Egg also.[p]Thanks, John

mad max beyond eggdome

John Welsh,
i like to take an eye of the round and make 'pit beef' with it (pit beef i think is something local to the maryland/delaware/annapolis area....the key to it is to be able to really thin slice (shave) it.. .i have an electric deli-style slicer that i use. . .so if you don't think you can get really thin slices, this may not be best for you. ..[p]i've marinaded eye of the round and sliced it and cooked in my favorite french provencial dish with onions and potatoes . ...and i've heard of people cooking it for long periods of time and 'pulling' it as well. . .but like i said, i really like it as pit beef for sandwiches, and it would be perfect for a new years party this way. ..so here is what you do. ..[p]coat an eye of the round heavily in your favorite rub (this one is coated with kosher salt and dizzy red eye express). ..garlic/pepper/dizzy cowlick would also work well. ...[p][p]i set up my egg indirect at 350 degrees, grid over inverted plate setter. ..put the roast right on the grid. ..[p][p]pull it when it hits 125 - 130 internal. .. will only take about 2 hours or so. .. [p][p]let it rest about 20 minutes, then really thin slice it. .[p][p]serve it on kaiser rolls with raw onions, horse radish and/or bbq sauce. ... reallly simple, fast, and its really good eats. .. i did two 7 pounders for an office party two weeks ago, and everyone loved it... [p]btw. . .wess b, at his web site (www.wessb.com) has a pictorial on pit beef as well. . slight variation from mine, but also excellent. . ..

PG

mad max beyond eggdome,
I have been practicing with Pit Beef for a couple of years now and Wess has adopted about the same tactics as myself. In your case I would reccomend you to try a big piece of top round roast some time. It is much more tender than eye round roast. I ask the meat man at BJ's to cut me a 5lb piece and no fat cap.....cook direct at 350-400 until 125-130 internal then slice on electric slicer. Them's Some Good Eats............Page

mad max beyond eggdome

PG,
hi page. .. long time no hear. .. .hope all is well with your gang and that you had a happy holidays. . .. yea, i've gone through wess b's pictorial, and one of these days i will go for the top round. . .that's why, whenever someone asks about doing something like this i say how i do it, and also point them at wess b's. . ..my safeway carries big slabs of it from time to time. ..i tend to go for eye of the round just cause its the right size for the family. . .but next time i cook for a big gang, i think i'll go the top round route. ..and i'll have try cooking it direct like you guys do. .. . [p]either way, it sure is easy to get great results. . ..its really the shaved slicing that makes it so good as well. . .you'll have to try the dizzy red eye express on it sometimes. .. i found out that one by sheer accident, when i went to make one up and realized i didn't have any cowlick or other good beef rub, so i went with the red eye, and i've used it ever since. . . .heck, i'd put our beef up against 'bull on the beach' anytime, and i know we'd kick their butts. . . heee

PG

mad max beyond eggdome,
I agree 100%.....and experimenting is half the fun.......Page

Unknown

John,[p]We did a small round roast and made it into Corned Beef and then sliced it up. I think we basically did vegetable broth, kosher salt, onion, a bay leaf or 2, brown sugar, a few all spice berries. We marinaded it overnight and it came out great.