Eye of Round Roast

Tired Jim

Does anyone have suggestions on how to BBQ an eye of the round roast? All suggestions appreciated.

trout16

Tired Jim,
mad max is by far the expert on this and I am sure he will chime in soon, you will be suprised as to how little time it takes, good luck

mad max beyond eggdome

Tired Jim,
i have heard of some people doing a low and slow and then "pulling it", but i'm an advocate of 'pit beef' for eye of the round. ..really easy. . .set up egg indirect with grid over inverted plate setter at 375 degrees dome temp. . .heavily rub the meat (i use kosher salt and dizzy red eye express and/or dizzy cowlick, but any good beef rub will work). . .roast till done to your liking (i pull it at around 130 internal). .. it will only take a couple of hours. . .[p]the key is to now thin slice as thin as possible, i have an electric slicer, and litterally shave the meat. . ..serve it on kaiser rolls with horseradish or bbq sauce and raw onions. . ..this is how its done in maryland and at the eastern shore. . .[p]easy and delicious

mad max beyond eggdome

mad max beyond eggdome,
whoops, forgot to mention. .. go to wess b's site (www.wessb.com), and on his recipe page he gives a great dissertation on pit beef that will also work great for an eye of the round (he roasts it direct vs. indirect, but the results are very similar). . .

Standbell

Tired Jim,
I've cooked a few of these. They are not the most tender cut, so a few preperations will help. I brine mine for about 3 days, any brine you want, it's nothing special. Then marinade for 2 days in a mix. of soy, worschshier sauce, garlic,red wine, and some balsmic vinager. You can use what ever marinade that's your favorite. [p]I get the egg to about 700-750F. put on the eye of round, sear for about 4-5 min, maybe turn it midway through. Then close off all vents both top and bottom, and bake untill the internal reaches what you want. I suggest that you go to a very medium rare level, on the thermometer.It will not take too long, maybe 15min- 25 min. I like mine rare. Slice very thin.

WessB

mad max beyond eggdome,
Thank you for the mention..we actually did some pit beef last week from an eye of round, and have a 5# top round soakin up spices already for a Daytona party...anyone interested in stopping by???????[p]Wess

StumpBaby

WessB,[p]You got any cheese whiz for that ? I may jus be down for that...[p]StumpBaby

mad max beyond eggdome

WessB,
hey, whenever i mention pit beef, i always offer your pictorial up as well. . .either way, its great eating, but this way they can go direct or indirect, and see how it works on different cuts of cow. ...bet you are getting psyched for the start of nascar season!!. . .

Tired Jim

Thanks to all for your suggestions. We'll give it a try in a couple of days.

Unknown

Tired Jim, i'm also an advocate of pit beef, low and slow cooking with a little smoke added. the eye can be tough but a rewarding piece of meat with very little waste and tender as my heart if done correctly ;-)[p]brined for 48 hrs, coated with a mix of black pepper, garlic granules and what ever else you fancy except salt, cooked at 225* over a bit of cherry and oak until the internal is 165*, tented for about ten or fifteen minutes or so then sliced thin and piled high on a bun. it can be finished with bbq sauce, horse radish or gravy or whatever your little old heart desires[p]we use this cut on catering jobs when brisket is not an option.[p]reg