Father's Day

Shelby

It being Father's Day this weekend, my wife asked what I wanted to do. I mentioned pork/beef, lump and the BGE were involved. Since it is Father's Day, I take the day to cook what I want. Just curious...what's everyone else cooking this weekend?
Trying to decide on a brisket or some ribs or an 8 pound eye of round roast.

djm5x9

Shelby:[p]Looks like some baby back ribs and grilled vegetables for my crowd this weekend.[p]I am curious about your success as well as that of others cooking eye of round. On sale, I find that home ground it makes great burgers. Cooked any other way it resembles shoe leather . . . Sorry, just my experience. If I drink a little more will it taste better? Am I missing out on a great cut of meat because I am not cooking it right?

Unknown

Shelby, several things actually - pizza, baby backs and for snackin food to have in the refrig some hot wings. In between I'll also replenish my supply of smoked olives.

AndyR

Shelby,
Funny, same situation at my house. I'll be doing a rib roast the Alton Brown way.

Unknown

djm5x9,[p]Eye round is a favorite here. For moist and tender eye round all the time, throw it on direct heat at 350. Turn it every 20 minutes or so. But not to worry about the outside of the meat burning. That burn is only skin deep and adds a great flavor. At the 75 minute mark check the internal temp of the eye round. For medium remove the eye round at 140 degrees. BUT ALWAYS LET THE MEAT SIT FOR 30 MINUTES BEFORE CUTTING. If you slice before the 30 minutes, you are gonna loose tenderness and moisture and wind up with tough meat.

Shelby

djm5x9,
This will be my first eye of the round roast on the egg. Bought it a while back on sale...like $2/pound. So I figure I'll cook it and if it comes out tough, I'll chop it up and add bbq sauce and it'll make good sandwiches.
I'd been thinking of doing it indirect on a V-rack but will rethink it given the other post. Will report back.