Eye o' Round - Direct or Indirect?

Cornbread Willy

Bought 6 lbs worth of eye of round at Sam's that was cut into two 3 lb roasts. Having a little partay Saturday night (I'm turning 35 - no gifts, please) and I was hoping to cook the beef sometime in the afternoon and slice thinly to put out for sammies or whatever with the other fare.[p]Been checking out the archives and folks seem to be all over the map on how to cook one of these puppies - direct, indirect? Sear first or what? Seems to me it's a pretty lean piece of meat so probably should cook fast. If any of the experts have any suggestions I would be grateful.[p]Gracias.[p]JP

Banker John

Cornbread Willy,
You may want to try the drunk & dirty method. Keep in mind that it was originally for a tenderloin, so the texture may be slightly different. As for flavor, I can attest it is fantastic.[p]However you cook it, keep in mind that eye roasts are very good cooked, chilled and sliced thin for sandwiches. I have done them at 350 indirect with a sear at the end with very good results. No competitions or anything, so in my mind they are good. I have even cooked them for the sole purpose of chilling to be sliced for sandwiches.[p]Good luck and let us know how you end up doing yours. I'm sure others will chime in with their $.02 I'll read them and pick up some pointers to improve on how I have been cooking the eye roasts.[p]Banker John

WessB

Cornbread Willy,
You can see how I made "Pit Beef" on my website. This stuff is wonderful, although many have never tried it. Its in the "Cooks" section.....[p]
Wess
[ul][li]WessB`s[/ul]

Unknown

WessB, thanks for the link. I've bookmarked it. Quick question about the round steak cook: Did you do it direct or indirect? Thx.

RhumAndJerk

Banker John,
I agree with this suggestion. If you have not tried this methode, you should.
RhumAndJerk

WessB

Jerr,
Direct....if I left that out of the description I will have to go in and add it later this evening, as that is a very important factor...Thanks[p]Wess

Banker John

RhumAndJerk,
I've done the D&D tenderloin, just not on the cut of meat he was referring to. It may be a really fun and tasty experiment.[p]Banker John

RhumAndJerk

Banker John,
I figured that you had and was agreeing with you that Cornbread Willy should try this method.
Sorry for the confusion,
R&J

Mustang Sally

Cornbread Willy,
I combined all the different info I found in the archives and now I cook eye of round like this:
coat with olive oil and Montreal steak seasoning
Lay bacon over the top (adds a bit more flavor and moisture)
Have egg heated to 300
Cook direct until it reaches 125-130 (cooking usu. takes 1-1 1/2 hours but the internal temp is the key)
Remove and stick in a plastic bag, remove air, seal tightly to hold in the juice. Wrap in foil and place in cooler or in a plush towel for 30min-1 hour.
Unwrap and save all those juices for pouring over sliced meat.
Slice thin with a electric knife and put in plastic container in refrig and eat for sandwiches or as main course. I think the biggest key with eye of round is rareness and thin slices. Hope this isn't too late to be of help.