7# Eye of Round

JM3

HELP!!! My mother-in-law was given a 7 pound eye of round roast. Should I be marinating it? How should I cook it direct or indirect. I'll be cooking to 130 degrees I'm guessing for medium-rare result. This is a big piece of beef. I'll be cooking it for dinner tomorrow. Hopefully I can get off a little early to start cooking it. It may take awhile. [p]Nice thing was, my mother-in-law said I could cook it better on the egg.[p]Thanks,
John

mad max beyond eggdome

JM3,
if you want to do something quick, go with "pit beef". .. .rub it up good with kosher salt and a lot of your favorite beef rub (i use dizzy red eye express or cowlick for this and its excellent). .. set up your egg with grid over inverted plate setter at 375 degrees. .. put the meat on and roast it till done. ..even at 7 pounds it should take less than 2 hours to hit 130 cause of the shape. .. .let it rest for about 20 minutes. .. .[p]now for the really important part. ..this is a tough piece of meat. .. you need to slice it really, really thin. ..'shaved' if you can. .. i use an electric deli slicer for this with great results. .. .serve it on kaiser rolls with horseradish and/or bbq sauce and raw onions. . .this is maryland eastern shore speciality ... .[p]you can also see how wessb does pit beef (we are very similar) at his website under the recipe sections www.wessb.com . . .. he uses top round roast, but eye of the round works great too. . .