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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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05-01-2008, 08:44 PM | #1 |
is One Chatty Farker
Join Date: 03-22-05
Location: Ohio
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eye of round
did another eye of round last night. used very simple recipe from cooks illustrated. sprinkle roast with about 1/4 cup kosher salt . wrap in plastic and refridgerate over night. Seasoned with montreal steak seasoning then sear in skillet or on gasser . then onto smoker at 220. low and slow then took off at 135 internal. tented with foil for 15 minutes then sliced. Flavor was great, little smokiness and the montreal added good seasonings as well. i'd of prefered just a tad rarer but had to compromise with rest of family. gonna slice leftovers really thin with my electric slicer for sammies.
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Mike GOSM smoker (gas) Masterbuilt (electric) Weber Kettle Weber Gasser (2) Weber WSM I'd rather have a bottle in front of me then a frontal lobotomy Last edited by boatnut; 01-22-2012 at 10:46 PM.. |
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05-01-2008, 08:55 PM | #2 |
is one Smokin' Farker
Join Date: 04-27-07
Location: Mattoon, IL
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Looks good.
I have to compromise on wellness with my family also. I rarely smoke beef roasts because of this.
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Chris Crankin out Q on my ECB since 2005 UDS born September, 2007 22" Weber Kettle 18" Weber Kettle |
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05-01-2008, 08:59 PM | #3 |
somebody shut me the fark up.
Join Date: 09-17-03
Location: Wichita, Kansas
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Looks good Mike. I agree that it needs to be a tad bit rarer. For leftovers, I like to shred it with a cheese grater, large holes, then nuke it in the micro for about 60 sec, put it on a toasted everything bagel with cream cheese, onion slice, seasoned salt and lots of red Tabasco sauce.
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Bigdog Senior member of the Brethren Weber Platinum Kettle, Weber OTS, Meco square grill, a PK, ECB, UDS, Large BGE, a camping grill, a Blackstone flattop, a Camp Chef grill,The MOAB, and a YS640. MOINK. Pitman for Andy Groneman at the All Things BBQ cooking classes. Smoke on Brother KC Father of the Fatty (the name) 4/20/04 on the BBQ Brethren with inspiration from Brother parrothead. |
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05-01-2008, 09:02 PM | #4 |
Babbling Farker
Join Date: 12-02-05
Location: Ky
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Looks good......i bought a 5 pounder last week, cut up into steaks and grilled....good stuff
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__________________ --------------------------------------------------- Chargriller Pro with mods El Cheapo Brinkman Some name I can't remember Gasser Oil Less Turkey fryer |
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05-01-2008, 09:31 PM | #5 |
is One Chatty Farker
Join Date: 12-22-05
Location: Pinellas Park, Fl.
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Looks excellent!! I agree I like mine a little rarer too.
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Jim |
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05-01-2008, 09:35 PM | #6 |
Quintessential Chatty Farker
Join Date: 08-02-07
Location: Cozad, Nebraska
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Love it shaved paper thin on a kaiser roll with some A1.
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"Bring it on, you bananna thong wearing killer of brisket!"-Chambers If you really care about this place, you'll show some respect for it. Your beard is so stupid, it took two hours to watch 60 Minutes. |
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05-02-2008, 05:36 AM | #8 |
** Permanent Timeout **
Join Date: 04-25-07
Location: Farmersville, Ohio
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luv dem tings
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05-02-2008, 05:42 AM | #9 |
is Blowin Smoke!
Join Date: 08-19-07
Location: Wichita, Ks.
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Looks great! Nice job...
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[FONT=Arial]New Braunfels Black Diamond[/FONT] [FONT=Arial]Backwoods Patio Smoker[/FONT] [FONT=Arial]ET-73 Maverick Wireless Thermometer [/FONT] [FONT=Arial]ServSafe Certified[/FONT] [FONT=Arial]Déjà Moo - The feeling you've heard that bull before. [/FONT] |
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05-02-2008, 05:44 AM | #10 |
Quintessential Chatty Farker
Join Date: 02-15-06
Location: Waynesville, Ohio
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We call that 'pitbeef', which it's probably not, but it sounds good. :) I love sandwiches (never sammies here) with sour cream horseradish sauce... great stuff.
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Curt McAdams Livefire Blog Livefire Whisky CBJ, some comps, a few awards, Certified Artisan Steak Taster. XL Big Green Egg, Bubba Keg Convection Grill, Weber Kettle, Charbroil Infrared and mad livefire cooking skillz! :) |
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05-02-2008, 05:46 AM | #11 |
Full Fledged Farker
Join Date: 08-19-07
Location: northeast pa
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Looks good- I do the same -cook a eye round and slice the rest up for lunch for the week-beats 9 dollar a pound roast beef at the deli-
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WSM NBBD Lang 84 w/warmer UDS slowly in the works |
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