Eye round ??

Unknown

Beef eye round ...what should i do use it for pulled beef or brisket ?? I am not sure how to egg it

mad max beyond eggdome

BillyNj,
i like to do eye of the round as 'pit beef' . . .you served it really thin sliced (shaved) on kaiser rolls with bbq sauce and/or horse radish and onions (this is a maryland/eastern shore thing. . ..[p]first, i coat it heavily with kosher salt and either dizzy pig red eye express or cowlick rub (or both for that matter). .. [p][p]set up egg at 350 - 375 grid over inverted plate setter.. .
[p]
roast it till its about 135 internal (will only take about 2 hours. ..then thin slice and pile it high. ...[p][p][p]you can also see/read about a pit beef method at wess b's site in his recipe section (he uses round, but eye of the round would also work). .www.wessb.com[p]

BucsFanJim

BillyNj,
I've done eye round roast with great success on the Egg. This is what Cubans call Boliche. (or close to it)[p]I insert a knife legth wise in each end of the roast making a pocket. Stuff the pocket with chourico or chorizo sausage links. Coat the outside of the roast with kosher salt, ground black pepper and granulated garlic and olive oil.
Cook indirect over a plate setter at approx. 325* until internal temp suits your fancy.
remove from Egg and of course let it rest for 10-15 minutes and slice.
The pan drippings make some awesome gravy. [p]The sausage adds a great kick in flavor to an otherwise boring cut of beef. [p]Enjoy
Jim

mad max beyond eggdome

BucsFanJim,
a friend of mine's mom jams an entire pepperoni into an eye of the round. . .when you slice you get a nice of ring of round with a slice of spicey pepperoni in the middle. . .its an interesting combination of tastes. ..not for everyone, but i always liked it when she made it. ..

fishlessman

BucsFanJim,
do you cook the chourico first or are you buying it precooked. the chourico you see in new england is usually raw, but i know its cured in other parts

fishlessman

mad max beyond eggdome,
pit beef sandwhiches onion mayo horseradish in a rollwith a good lager watching the sun come up while trolling for salmon pretty much sums up my most recent summer. i use the eye round too, 400 direct on an elevated raised grill, pull at 127-130 for good red beef. has to be sliced as thin as you can get it

BucsFanJim

fishlessman,
Thanks for bringing that up. Yes, the chourico we get here in Fl is uncooked and I do cook it prior (left over from a previous day's cook).Chorizo on the other hand is a dry cured sausage and need not be cooked.

Unknown

BucsFanJim,
Chrorizo on the left coast (Mexican) is not a dry cured sausage. It is not even cured. You must cook it before consuming.[p]Pete

BucsFanJim

Sespe Pete,
Didn't know that about the mexican style. Thanks for the tip. The ones that I get here are smoked and vacuum packed. I'm sure that we have the uncooked type around too... just haven't looked for it.
Thanks again,
Jim