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Egging Eye of Round

Unknown
Unknown
edited November -0001 in EggHead Forum
I've got a nice looking eye of round that I've punched holes in (slits) and inserted cloves of garlic, then marinated in a Stubb's Beef Marinade in a zip lock bag. It's about 3 or 4 pounds.[p]The wife just told me I'm cooking it for dinner tonight, how long and at what temp should I cook it? Direct or indirect? I though about mesquite.. what's good ? Fire will be ready in 10 minutes... anyone want to take this on?[p]Thanks!
David
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Comments

  • Car Wash Mike
    Car Wash Mike Posts: 11,244
    David Thomas,
    Way to late, but I use those for pit beef and beef jerky.[p]Mike
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  • Clay Q
    Clay Q Posts: 4,486
    David Thomas,
    Indirect, dome 350, drip pan under v rack and cook untill you hit 155 internal, rest in the house 20 minutes, then slice across the grain nice and thin with a razor sharp knife. The meat juices- pour back on the plated meat, crack some pepper and sprinkle some salt. Very good the next day in a sandwich also. That's my method.
    Good luck,
    Clay

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  • Unknown
    Unknown
    Car Wash Mike,[p]We need to talk (or chat) about this jerky deal! I am a jerky maniac. Can't get enough and my 12 year old is learning fast! How thin do you slice the Eye of Round for Jerky? I like it a little crispy and chewy if that makes sense.[p] I've got the eye on the Egg at 350º dome with plate setter under it, no drip pan. Seared meat at 600º all the way around first / coated with light olive oil and Dizzy Pig Cow Lick. (love that stuff)[p] Can anyone give me an idea of how long were talking about here? Wife is making scalloped potatoes to go with it and wants a time schedule!
    Thanks...
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  • Car Wash Mike
    Car Wash Mike Posts: 11,244
    bjdone.jpg
    <p />David Thomas,
    Pull at 125 and let rest for 10 minutes. It will be medium rare but. Follow Clay's slicing instructions.
    We will talk jerky later.[p]Mike
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