Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Want to see how the EGG is made? Click to Watch
Facebook | Twitter | Instagram | Pinterest | Youtube | Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Want to see how the EGG is made? Click to Watch
Eye Round
ron4fish
Posts: 144
Cooking a 2.5 lb eye round roast and baked potatoes. Will post finihed photos. Been on #1.5 hrs at 280-300 now at 109 degrees. Will take it off around 158 and wrap in foil for about 20 minutes.
Comments
-
Ron: Cooking Eye of the Round to 158*? Was that a typo? Or your family is a fan of very well done? Not criticizing if so, just making sure you have this planned right. :huh:
-
160 is medium. I used to eat it well done but the rarer it is the better it tastes. I haven't gotten past medium yet but working on it.
-
At 158 it might be a little tough.
-
We did a 3 pounder yesterday for french dip sammies. Went to 140 pulled, wrapped and put in the fridge. Came out a perfect medium/medium rare.
Forgot to mention...We put it in the fridge so it would cool down quickly for shaving it on the meat slicer. -
I understand. Personal preferences help make the World go round!!
Here is a chart you may find helpful. Carryover cooking is a very real event. You may choose to pull a bit sooner...but obviously, totally up to you.
http://www.reluctantgourmet.com/doneness_chart.htm -
Might reconsider to 145.
-
That would put you around 150-155 after the rest, that's medium well, should be aright. Its just that eye of the round is very lean, it can dry out fast.
-
We will be looking for the finished photos.
-
We love eye done up for lunch meat and sliced thin. we try for around 140 though so it is nice for sammies :)but that is our taste.. have found them a bit tough much higher?
-
Julie is it raining down there, its been raining up here for three weeks straight. I'm getting cabin fever in the middle of summer? :side:
-
What cut do you normally use for lunch meat? This was my first try. Shaved it and it was very good, but if there is a less expensive route to go I'm in!!
-
Finished Cook!!
Leftovers in the Electric Slicer!!
Sliced for Lunch Tomorrow!!
Next cook I will pull it at around 135. It was still very delicious!! -
Found it and picked it up at the Safeway here in VA and really didn't pay much attention.. I may try one from the butcher next time and let you know.
-
Not to bad looking. Few pieces with some color left. :laugh: :laugh:
Rose try lighting the Egg yet? -
Not yet she's afraid she will get whatever MOJO is on the EGG and in the smoke and become addicted like me!! :laugh:
-
Here is my 3.5 pounder cooked today. Pulled about 130, rested for 30 minutes in foil and put in the fridge for slicing tomorrow:
Southlake, TX and Cowhouse Creek - King, TX. 2 Large, 1 Small and a lot of Eggcessories. -
Le Oeuf Vert wrote:Not to bad looking. Few pieces with some color left. :laugh: :laugh:
laughed out loud at that one! :laugh: :laugh:
My mom pulls beef at about 200° I think. Maybe higher - never had the nerve to check temp. You will never see ANY hint of pink in her beef cooks. NEVER. Eye rounds sort of crumble when sliced. Actually, they're pretty tasty... in a dry sort of way.
Mom will be 95 years old on the 4th of July... but she's always done them that way. I'm just glad she can still cook for me when I visit. And of course, she would have it no other way.I hate it when I go to the kitchen for food and all I find are ingredients!
MichaelCentral Connecticut -
a nice crusty roll and some swiss and horseradish sauce pretty good lunch! be careful if you let anyone have a bite it will be gone! LOL this one was a little more done than we usually do. I like the pink still running
-
LOL that is sweet Michael i bet she loves cooking for you too.
-
Gonna try some rye bread and slaw!! I did bring some pieces to share. Nobody gonna get my samich!!
Categories
- All Categories
- 182.7K EggHead Forum
- 15.7K Forum List
- 459 EGGtoberfest
- 1.9K Forum Feedback
- 10.3K Off Topic
- 2.2K EGG Table Forum
- 1 Rules & Disclaimer
- 9K Cookbook
- 12 Valentines Day
- 91 Holiday Recipes
- 223 Appetizers
- 516 Baking
- 2.4K Beef
- 88 Desserts
- 163 Lamb
- 2.4K Pork
- 1.5K Poultry
- 30 Salads and Dressings
- 320 Sauces, Rubs, Marinades
- 543 Seafood
- 175 Sides
- 121 Soups, Stews, Chilis
- 35 Vegetarian
- 100 Vegetables
- 312 Health
- 292 Weight Loss Forum