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-   -   Eye of round success (pRoN) (http://www.bbq-brethren.com/forum/showthread.php?t=158831)

Gasket 04-16-2013 06:57 PM

Eye of round success (pRoN)
 
5 Attachment(s)
I did my first eye of round roast today for dinner. It came out moist and juicy with a nice hint of smoke. Thanks to Ron L and Gore for the tips as I was a complete newbe to smoking beef roasts. Sorry for the blurry pics My camera is a piece of crap.

Here is a shot of the roast on the Beast (22.5 WSM). I used Oak for smoke.

Attachment 78504

Here it is upon slicing. I did a quick reverse sear and then started slicing it thin with my electric knife.

Attachment 78507

Attachment 78506

Plated with glazed carrots, fried potatoes, and cornbread. A little Au jus on the side.

Attachment 78505

Washed down with an ice cold glass of home made sweet tea.

Attachment 78508

All in all this cook was a success and the family enjoyed it very much. Thanks again to Ron L and Gore for pointing me in the right direction. :thumb:

Oldbob 04-16-2013 06:59 PM

That looks Like a Wonderful Meal to Me !!

cowgirl 04-16-2013 07:33 PM

It looks great from here too!!

Bludawg 04-16-2013 08:17 PM

Mmmm That looks good! Left over RB samiches with Horseradish sauce or french dip???

Gore 04-16-2013 08:19 PM

Looks great! Not sure what I did except agree with Ron, but everyone here knows Ron's word is gospel anyway. So glad it worked out for you!

Gilstarr 04-16-2013 08:37 PM

Nice looking meal there.. I think you hit the mark!!:thumb:

CharredApron 04-16-2013 09:54 PM

I am pullin' for the french dip! Great job.

nucornhusker 04-16-2013 10:14 PM

Can you link to the thread where Ron gave you advice on the cook? I've cooked a few eye of rounds but I'm still looking to nail one. I use Ron's tri-tip method, so I have no doubt his EOR method would be good also.

Thanks.

Gasket 04-16-2013 11:21 PM

Quote:

Originally Posted by nucornhusker (Post 2450625)
Can you link to the thread where Ron gave you advice on the cook? I've cooked a few eye of rounds but I'm still looking to nail one. I use Ron's tri-tip method, so I have no doubt his EOR method would be good also.

Thanks.

http://www.bbq-brethren.com/forum/sh...d.php?t=158756

code3rrt 04-16-2013 11:38 PM

Lookin' mighty tasty!

KC

rondini 04-17-2013 03:26 AM

Looky Beefy Good:thumb:

AussieTitch 04-17-2013 03:34 AM

Nice looking food , I believe I would like to join you for Dinner.,( I squinted ) exactly what cut is this Eye of round please?

benniesdad 04-17-2013 05:12 AM

Quote:

Originally Posted by AussieTitch (Post 2450736)
Nice looking food , I believe I would like to join you for Dinner.,( I squinted ) exactly what cut is this Eye of round please?

It comes from the high quarter below the sirloin. The attached chart will give you a visual.

http://rickbakas.com/retail-beef-cut...ed-infographic

AussieTitch 04-17-2013 05:17 AM

Quote:

Originally Posted by benniesdad (Post 2450746)
It comes from the high quarter below the sirloin. The attached chart will give you a visual.

http://rickbakas.com/retail-beef-cut...ed-infographic


Cool, thanks mate:clap2:

Big George's BBQ 04-17-2013 06:56 AM

Very nice Try a sirloin roast next time Very good and juicy


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