Ideas on Eye Round Roast

Unknown

Have never tried one of these on the EGG. I have a 3.8 lb Eye Round Roast. Any ideas or suggestions on how to best cook it on the Egg?

nikkig

noletrain,
I have one to cook also, it looked so good in the store, and they were on sale too. I looked in the archives, and from what I can tell, you do it fast. They say its not the best cut of meat. I think I'm gonna marinate mine in Italian dressing, then cook it at about 400 until 140*. Maybe someone else will chime in with some other ideas.[p]~nikki

BillyT

noletrain,
I cooked one of these last weekend using this recipie from Epicurious. Used foil pan with potatoes, onlions, red peppers & carrots, indirect on fire bricks with polder.[p]It was excellent. [p]http://www.epicurious.com/s97is.vts?keyword=eye+of+round&action=filtersearch&filter=recipe-filter.hts&collection=Recipes&ResultTemplate=recipe-results.hts&queryType=and&x=6&y=16[p]If you can't copy the link just go to epicurious.com and search for eye of round.[p]BillyT

Chuck

<p />noletrain,[p]I have done a few with pretty good results. Oil, salt and pepper the roast and cook at 400* indirect over a drip pan. I usually take a paring knife, poke holes in the meat and push cloves of garlic in also. Pull at 135* and slice thin. Good luck.[p]Chuck <><

Unknown

noletrain,
Eye rounds are great for cooking at 300-350 on direct heat. It's impossible to wreck one. It's a most misunderstood hunk of great beef.