Pit Beef

QBabe

I was looking for something new and was in the mood for beef so I thought I'd try my hand at pit beef. I'm looking at a recipe in one of Raichlen's books and it calls for a top round roast. Yesterday I say eye round roast on sale and was wondering what is the difference between these two cuts? I'm assuming that I'll have to slice any kind of round thinly, but is one more lean than the other?[p]If you have a favorite pit beef recipe, I'm open for suggestions...![p]Thanks,
Tonia
:~)

WessB

QBabe,
Hopefully PG will see this and respond, he makes the best pit beef I ever had...and he does use top round. I believe he cooked up 45# for Memorial day..I have it in my recipe section, but it didn`t compare to his..
Best to you and Larry[p]
Wess
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Tractor

WessB,
This sounds really good. Hope he replies!

QBabe

Hey Wess,[p]I can't seem to get your site up here at home, so I can't access the recipe section. Is there any way you can cut and paste it, or get PG to post his?[p]Thanks a bunch, and say hi to Sally for me![p]Tonia
:~)

WessB

QBabe,
He`s out to dinner with some of our friends, maybe I can cathch him when he gets home..not sure why you cant get the website, maybe it was down earlier, but it came up fine for me...kinda hard for me to copy and paste as it has the pictures in it...[p]Wess

PG

QBabe,
I just got home from dinner and this is right up my alley.....I always use top round roast...I get the butcher at BJ's to cut me up 6-7lb roasts. I rub them down a day or two in advance with everything in the cabinet....literally....a little of everything. I put them on the egg direct at about 400 degrees turning every 15 min. or so until an internal temp of 125-132. I let them rest for 10 min or so and I slice very thin on a meat slicer. Serve condiments like bbq sauce, cheese,horseradise, tomatoes....whatever suits your fancy. If you can get Wess' site to come up he has a great pictorial in his cooks and recipes section....HTH...Page

QBabe

WessB,[p]I'm not sure why I can't get it to work here at home...it comes up fine at work, but here, the links aren't even there. It's weird...[p]Thanks for passing the word along to PG.[p]Tonia
:~)

QBabe

PG,[p]Thanks a bunch...! I ended up with a 4.75 lb untrimmed eye round roast, so we'll see how it works out. I've got it rubbed up with a combination of seasoned salt, black pepper, garlic powder, oregano, paprika and onion powder. It's going to sit for a couple days to marinate and then on the egg it'll go...thanks for the cooking tips. That's just what I was looking for. Will let you know how it turns out...[p]Say hi to Kim for me...
Tonia
:~)

PG

QBabe,
The only difference that I can see with the eye of round roast is that is generally a little tougher piece of meat to start with. They are also very lean and like a hot fast cook.......most important have fun and keep me posted with results.....Page