Let's Talk BBQ
Outdoor Cooking Equipment => Grills & Smokers => Charcoal Grills => Topic started by: tekn50 on May 25, 2015, 07:36:06 AM
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This was a 3lbs beef eye of round roast. This was also my first time cooking with particular cut of beer. I was a bit worried about this cook. We had company coming over and I read that these can get quite tough. Those fears went away as soon as I cut into it. It was tender and juicy, with a nice crust. It was rubbed with Weber beef rub and rested in fridge for 6hrs. I was torn between using my Weber kettle and my PBC. I went with the Weber because I wanted a little more control and predictability over the cook. I love my barrel, but sometimes its hard to guess a finishing time. Especially on something I have never made before. Set the kettle up for indirect cooking, snake method with 12 lit briquettes and a drip trey full of water. It cooked for 2hrs 50min, to an internal temp of 140. Pulled it off the grill and let it rest for 15min. It was medium well, but I was shooting for medium rare. So next time I will pull it a little earlier, l think about 135. Everyone liked it, said I should make that one again. Happy Memorial Day to all.
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That is a difficult piece of meat to cook. I know two ways to make it "eat tender". Cook low and slow to about 130, let it rest a bit and then slice really thin across the grain. The other way I have been using lately is to vacuum seal the seasoned roast and send it for a long swim in my Sous Vide pool. Probably 6 to 8 hours in the pool in a water temperature of 125 - 130. After removing the meat from the package (save the juice from the bag) I will do a quick sear over a hot fire to get some color on the outside. Now when you go to slice this meat, it will be really tender. You can slice it in thicker pieces. Serve. Oh yes, don't forget your aus jus. I take that and reduce slightly in a sauce pan. Serve this on the side for dipping.
Hope this helps.
Art
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Good looking roast, Dave. Pretty gutsy to try something new (ad potentially difficult) for company - looks like you did a great job.
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That is a difficult piece of meat to cook. I know two ways to make it "eat tender". Cook low and slow to about 130, let it rest a bit and then slice really thin across the grain. The other way I have been using lately is to vacuum seal the seasoned roast and send it for a long swim in my Sous Vide pool. Probably 6 to 8 hours in the pool in a water temperature of 125 - 130. After removing the meat from the package (save the juice from the bag) I will do a quick sear over a hot fire to get some color on the outside. Now when you go to slice this meat, it will be really tender. You can slice it in thicker pieces. Serve. Oh yes, don't forget your aus jus. I take that and reduce slightly in a sauce pan. Serve this on the side for dipping.
Hope this helps.
Art
Art, Do you put a rub on the roast before putting it in the bath?
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Looks good, thanks for posting this. I am going to give this a try now
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Roast looks good to me!!! Don
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Definitely looks tasty to me! Great cook!
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Eye of round can be a good choice but if not done right it can be tough and no flavor
I brine mine 12 hrs min with a basic brine and smoke low till about 120 then sear the outside .
I use tomato paste on the outside with the rub because the "UMAMI" adds beey flavor to the roast
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That is a difficult piece of meat to cook. I know two ways to make it "eat tender". Cook low and slow to about 130, let it rest a bit and then slice really thin across the grain. The other way I have been using lately is to vacuum seal the seasoned roast and send it for a long swim in my Sous Vide pool. Probably 6 to 8 hours in the pool in a water temperature of 125 - 130. After removing the meat from the package (save the juice from the bag) I will do a quick sear over a hot fire to get some color on the outside. Now when you go to slice this meat, it will be really tender. You can slice it in thicker pieces. Serve. Oh yes, don't forget your aus jus. I take that and reduce slightly in a sauce pan. Serve this on the side for dipping.
Hope this helps.
Art
Art, Do you put a rub on the roast before putting it in the bath?
Yes, I do. Usually something like Top Secret since it works so well with beef. The aus jus is awesome when using this rub.
Art
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That is a difficult piece of meat to cook. I know two ways to make it "eat tender". Cook low and slow to about 130, let it rest a bit and then slice really thin across the grain. The other way I have been using lately is to vacuum seal the seasoned roast and send it for a long swim in my Sous Vide pool. Probably 6 to 8 hours in the pool in a water temperature of 125 - 130. After removing the meat from the package (save the juice from the bag) I will do a quick sear over a hot fire to get some color on the outside. Now when you go to slice this meat, it will be really tender. You can slice it in thicker pieces. Serve. Oh yes, don't forget your aus jus. I take that and reduce slightly in a sauce pan. Serve this on the side for dipping.
Hope this helps.
Art
Art, Do you put a rub on the roast before putting it in the bath?
Yes, I do. Usually something like Top Secret since it works so well with beef. The aus jus is awesome when using this rub.
Art
Thx
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Gonna need some gravy
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Good looking hunk of beast!
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Nice job! And I agree with Art 100%.
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Nice job on one tough pc of bovine 8)