Any Beef Roast Recipes?

Unknown

I want to try my first beef roast on the egg. Any recipe suggestions?[p]Also, when I do searches of the forum . . . I get dead links. Anyone have suggestions of how to find the actual links?[p]Thanks

Chuck

<p />BettyC,[p]These are two eye rounds that I did awhile back. I just rubbed them with some Montreal Steak seasoning and cooked them over a drip pan at 325* for about 1 1/2 hours or to 130* internal for medium. They were very good, the best eye rounds I have ever had. I have done them since and will do them again.[p]Chuck <><[p]

RhumAndJerk

BettyC,
Try this one. I really like it.[p]Hope this Helps,
RhumAndJerk
[ul][li]Ten Spice Tri-Tip[/ul]

BluesnBBQ

BettyC,[p]You can do it Bawlmore style:[p]http://www.razzledazzlerecipes.com/memorialday/baltim.htm

[ul][li]Pit Beef Sandwiches[/ul]

BluesnBBQ

For some reason, this version of the recipe doesn't say what cut of meat to use. It's opt round, about 4-5 lbs.

BluesnBBQ

My mistake - it does say to use top round! Never mind.

Unknown

Chuck,[p]I used to grill Eye of the Round, but gave up on them after repeated results of VERY TOUGH meat. I assumed that their reputation was way overstated.[p]Do you find that the slower cooks give you more tender outcomes? If so, maybe I would give one a try, again.[p]I would appreciate your input.[p]Thanks,[p]Pete

Unknown

Sespe Pete,[p]I have done roasts searing and then putting in a crock pot or low oven with success. Have never tried a roast on the BGE. Thought it might be fun to try . . . hope mine doesn't turn out tough. [p][p]

Unknown

BettyC,[p]For one of our infamous family camping trips, we had a crowd of about 25. My daughter (who assumes everything is done by some sort of magic, even though she is 36) decided our night to cook would be a good time to have Shishkabobs.[p]I purchased Eye of the Round and cubed it for cooking over
the coals on racks. It was so tough that some pieces had to be spat out just to save the jaw muscles for the Ice Cream! ;~)[p]Pete

Chuck

Sespe Pete,[p]I think the combination of a somewhat low temp, cooking to medium and slicing fairly thin give you a great result with an eye round. If you over cook it and cut it over about 1/8" you will get piece of leather to chew on. I had some leftovers in the freezer, heated it up with some gravy and had some great open faced sandwiches last week. [p]Although not fall apart tender the eyes I have done have not been tough either. On the other hand if you are looking for a fall apart roast (like my grandmother used to do pot roast) the eye roast is not the one for you. Give it another try, just don't over cook it. Good luck.[p]Chuck <><

Unknown

Chuck,[p]Thanks, I'll try it your way.[p]Pete

Unknown

Sespe Pete,[p]Wow . . . what a cool idea!!! Kabobs!!! Never thought about using roast meat for them.[p]Bet if they gave you time to marinate for a day your meal would have been awesome. I will have to try kabobs on my egg, too.[p]Can't believe you haul the BGE to the camp ground . . . the dedication you have. [p]
[/b]

Unknown

BettyC,[p]Actually, don't believe I hauled a BGE to a campground.[p]The park provides 4' diameter cement pipes (half buried, on end, in the ground) at every campsite and these are what has to be used for your campfires. We laid several 5' rebar pieces across the top (end) of the pipe and used grates of all persuasion, for our cooking surface. The kabob skewers were then laid on the grates.[p]They don't need no more of them forest fires out here in Californy! [p]Pete

Stogie

BettyC,[p]Here are 2 that I have made and they are both very good. I use chuck roast or any other fatty cut of beef.[p]This one is a little unconventional, but is very tasty. Now, I do this WITHOUT smoke(personal preference) and place the roast in a foil pan(uncovered of course)...this way you have some gravy for the taters. If you don't want any gravy, then omit the pan with water.[p]Cook it low and slow until internal reaches 190º or so. Keep in mind, this is pot roast, not sliceable, but fall apart.[p]Take one package of each of the following DRY mixes.....[p]Hidden Valley Ranch Dressing
Brown Gravy Mix
Italian Dressing[p]Combine all the above and coat the entire roast. Depending on the size, you may have some leftover.
Place in the foil pan and then add about 1/2 cup of water or more depending on the size of the roast. You want just enough to cover the bottom of the pan plus a little extra.[p]Here is the other way I cook beef(this took 3rd Place Brisket at the Minnesota BBQ cook-off last year). I like the rub on all my beef products........[p]Apply Yum-Yum Steak Seasoning all over roast. Then, slather on some A1 or Country Bob's All Purpose Sauce. Finally, add prepared horseradish. You can let this sit overnight or you can use cook it immediately. Either way, I apply more rub just before cooking. Cook as you would a brisket.[p]Yum-Yum Steak Seasoning [p]4 tablespoon(s) Salt
2 tablespoon(s) Paprika
1 tablespoon Black pepper, coarsely ground
1 1/2 teaspoon(s) Onion powder
1 1/2 teaspoon(s) Garlic powder
1 1/2 teaspoon(s) Cayenne pepper
1/2 teaspoon Coriander
1/2 teaspoon Turmeric[p]PREPARATION:
Mix together and use on any beef.[p]Makes about 1/2 cup. [p]Good Luck and Enjoy!![p]Stogie

djm5x9

<p />Betty:[p]Cubed pork loin makes great kabobs too. One way is to marinate the skewered meat over night in olive oil, lemon, salt, pepper, oregano, and garlic. [p]Another way would be to marinate in an Asian marinate with your basic teriyaki, garlic, pepper, and just a touch of sugar mix. Pictured are Vietnamese kabobs.

Unknown

Stogie,
This one is a little unconventional, but is very tasty. Now, I do this WITHOUT smoke(personal preference) and place the roast in a foil pan(uncovered of course)...this way you have some gravy for the taters. If you don't want any gravy, then omit the pan with water.[p]If you chose to use a foil pan and water, do you place the beef on a rack.[p]Thanks

Judy Mayberry

BettyC,
The first thing I cooked on the Egg was a tri-tip roast (bought on sale). It was done at 350° F. to medium-rare in 45 minutes. I was practicing for a family dinner the next week, and made exactly the same thing for that because the roast was so tender and delicious. I stuck garlic slivers into the meat, and just used basic seasonings. The second one took an hour--it might have been bigger. Again a big success. If you want tender meat, spring for the price. Let us hear what happens!

Stogie

mike_w,[p]I usually just place the roast right into the pan. The water should not come up onto the meat that much. You could use a rack if you so choose.[p]Stogie

Unknown

Chuck,
I do the eye rounds at 350 without a drip pan to an internal meat temp of 140. They always come out moist and tender. I do, however, makes small slits into the meat and slide in some hunks of garlic, maybe 20 or 30 for a 7 pound roast.

Chuck

ThunderThud, [p]The garlic is a great idea, I have done that with butts and will give it a try with beef next time. My dealer also says he puts onions in slits, that would go good with the beef also. Thanks for the idea.[p]Chuck <><