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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.


  • SGHSGH Posts: 24,077
    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.
    Virtus Junxit Mors Non Separabit
    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought in ones mind, that they already have it all figured out. 
  • SkinnyVSkinnyV Posts: 3,394
    How I do it with round. Nice and economical.
    Seattle, WA
  • NPHuskerFLNPHuskerFL Posts: 16,939
    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 2013 & MM 2014
    Flying Low & Slow in "Da Burg" 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.
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