Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Want to see how the EGG is made? Click to Watch
Facebook | Twitter | Instagram | Pinterest | Youtube | Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Want to see how the EGG is made? Click to Watch
Eye of round on bge

CaptainMorgan601
Posts: 1
Has anyone done an eye of round on bge and do you have recipes.
Comments
-
Very lean cut. Would have to do low and slow roasted to an internal temp of no more than 125 degrees IMO. Also slice it as thin as you can for serving. Good luck.
-
Partially freeze it then slice it thin. Marinade the slices in Allegro Hot and Spicy for 5 hours. Then smoke the slices at as low a temp as you can manage on the Egg, to make beef jerky."I've made a note never to piss you two off." - Stike
"The truth is, these are not very bright guys, and things got out of hand." - Deep Throat -
I've always done them just for roast beef sammies. Simple salt and pepper cook until 145* or so~ John - Formerly known as ColtsFan - https://www.instagram.com/hoosier_egger
XL BGE, LG BGE, Med BGE, BGE Chiminea, Ardore Pizza Oven
Bloomington, IN - Hoo Hoo Hoo Hoosiers! -
As with JIC, I recommend you use it for jerky. Turns out fantastically.
-
second for the roast beef but use the Joetissierie. RRP also has an auj jus recipe if you use the search function Easy and very good
-
-
I do not (as in I have not yet) made jerky. I will do as others have said and coat heavy with dizzy pig red eye express then go go low and slow then slice thin on my slicer for roast beef.Or I will cure and make bresola, but that is a different conversation.--------------------------------------------------
Burning lump in Downingtown, PA or diesel in Cape May, NJ.
....just look for the smoke!
Large and MiniMax
--------------------------------------------------Caliking said: Meat in bung is my favorite. -
I’ve done it and it was delicious. Cutting it thin enough without a meat slicer presented a challenge.Michiana, South of the border.
-
Great for French Dips, RRP's au juice recipe can be found here:
https://eggheadforum.com/discussion/1210718/so-what-have-i-forgotten-1st-time-prime-rib
I have cooked it indirect, direct, an on the joetissirie. Pull at 125, cool overnight in the fridge, put in the freezer for an hour and then slice it thin. Knife or meat slicer.
I have slice holes and added sliced garlic with great results!
Southlake, TX and Cowhouse Creek - King, TX. 2 Large, 1 Small and a lot of Eggcessories. -
I do these pretty regularly. I wait to see it marked down for quick sale at Sams and smoke low and slow to about 120 then slice it thin and my wife will put it on the blackstone and make French dips or Phillys. It comes out great in my opinion.
Categories
- All Categories
- 183.5K EggHead Forum
- 15.8K Forum List
- 460 EGGtoberfest
- 1.9K Forum Feedback
- 10.4K Off Topic
- 2.2K EGG Table Forum
- 1 Rules & Disclaimer
- 9K Cookbook
- 12 Valentines Day
- 91 Holiday Recipes
- 224 Appetizers
- 521 Baking
- 2.5K Beef
- 88 Desserts
- 167 Lamb
- 2.4K Pork
- 1.5K Poultry
- 33 Salads and Dressings
- 322 Sauces, Rubs, Marinades
- 547 Seafood
- 175 Sides
- 121 Soups, Stews, Chilis
- 40 Vegetarian
- 103 Vegetables
- 315 Health
- 293 Weight Loss Forum