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:
Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.

Want to see how the EGG is made? Click to Watch

Beef inside round recipe

Sandi
Sandi Posts: 6
edited November -0001 in EggHead Forum
Hi. We are new to cooking with the egg. Just purchased and set up 2 days ago. We are having a large family gathering next weekend, and have purchased a beef inside round (that is what the butcher called it) Can someone point me to a good recipe for rub/injection/length of time and temp for cooking?
· Share on FacebookShare on Twitter

Comments

  • emilluca
    emilluca Posts: 673
    It is bottom round roast. Good for slicing thin for steak sanwiches. Will also cook low and slow for pulled beef.
    I cook mine rare and slice on a slicer. 350-375 about 20 minutes a pound.
    · Share on FacebookShare on Twitter
  • fishlessman
    fishlessman Posts: 34,583
    you will have to do some searches but i believe thats sometimes called baron of beef and its a good piece for potroast, i could be wrong
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
    · Share on FacebookShare on Twitter
  • fishlessman
    fishlessman Posts: 34,583
    well this has me confused
    http://www.ochef.com/17.htm
    might be best to call the butcher and ask what cuts you really have, a few searches and i see it could be anything, top, eye, bottom, most seem to refer to the top which is a good roasting pit beef piece
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
    · Share on FacebookShare on Twitter
  • Richard Fl
    Richard Fl Posts: 8,297
    Welcome to the "CULT". This might work or a variation.

    Beef, Roast, Eye of Round, Richard Fl


    INGREDIENTS:
    1 4 Lbs Eye of Round, leave fat cap on
    Marinade:
    MANY Cloves Garlic, Sliced into quarters
    1 Cup Burgandy Wine, Cheeper the Better
    1 Cup Italian Salad Dressing
    2-3 Tbs Black Pepper
    1-2 Tbs Garlic Powder
    1-2 Tbs BGE Green Garlic & Pepper Seasoning
    Wondra Gravy Mix




    Procedure:
    1 Took a Jaccard meat tenderizer and pierced the meat several times from all sides. Then cut several pockes for the garlic slivers. Sprinkle the black pepper and BGE garlic & pepper seasoning and then place in a gallon Ziploc bag and into the refrigerator for a few hours or overnight. Let sit on the counter for a few hours to warm up or as I did drop into the spa for 45 minutes @101°F. Temperature got up to 68°F.
    2 Placed in a round pan about 1 1/2 inches deep and layered slices on onions, carrots and mushrooms. Placed the roast on the top of veggies and seasoned again with black pepper and BGE garlic & pepper seasoning. Inserted thermometer horizontally into center and placed of small BGE.
    BGE Set-up:
    1 Set small BGE up indirect with applewood for smoke, bottom indirect with pan 1/2 full water for heat diffusion. 350°F. Grid, then the pan with the veggies and meat. Took the remaining marinade and added 2 packages of Au Jus gravy mix and 1 more cup of water and 1 cup of red burgandy. Filled the pan with the veggies up 2/3 and set on the BGE for about 1 1/2 hours. Pulled at 125°F, next time will pull at 120°F. Covered meat with aluminum foil and drained the veggies. Took the juices and left over marinade and added some gravy flour mix, Wondra and made the gravy. On the side did some smashed potatoes.
    2 Would have some pictures, but the ones I took were messed up by an aperature that did not fully open. Sorry no pictures this time.


    Recipe Type
    Beef, Main Dish, Sandwich

    Recipe Source
    Source: BGE Forum, Richard Fl, 2008/05/01
    · Share on FacebookShare on Twitter
  • Sandi
    Sandi Posts: 6
    Thanks to all that responded. Guess I will take the advice a talk to the butcher.
    · Share on FacebookShare on Twitter

Categories