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Started By
Message
Eye of Round
Posted on 2/6/23 at 11:37 am
Posted on 2/6/23 at 11:37 am
Saw on another board where a guy was smoking these whole until 125ish then slicing thin for roast beef sandwiches. Anyone have any experience with these? I just happen to have two frozen. Thinking about firing one up and serving with some au jus.
7
Posted on 2/6/23 at 11:51 am to Aubie Spr96
Eye of the Round is great sliced for exactly what you are looking at. 125 degrees at center is a great temp for this. Smoking it or oven either way would be good. You will just have some smoke flavor to the taste if that is what you are looking for.
Probably would take 1.5-2.0 hours at 225 which isn't a lot of time to get smoke in it or a decent bark if you are wanting that too.
You just made me hungry for a french dip sandwich...
Probably would take 1.5-2.0 hours at 225 which isn't a lot of time to get smoke in it or a decent bark if you are wanting that too.
You just made me hungry for a french dip sandwich...
This post was edited on 2/6/23 at 11:53 am
Posted on 2/6/23 at 12:10 pm to RockyMtnTigerWDE
I'll probably smoke to 115, then sear on the cast iron. Wish I had a meat slicer to get super thin on it.
Posted on 2/6/23 at 12:36 pm to Aubie Spr96
Yeah I’ve been wanting to get one myself. I’ve seen some slicers and they don’t seem too expensive.
Posted on 2/6/23 at 12:51 pm to Aubie Spr96
My grandma used to put these in the oven at 500 degrees for 5 minutes a lb then shut the oven off and leave it in until it hit the desired IT. Was always pretty good.
Posted on 2/6/23 at 4:04 pm to Aubie Spr96
Look up Baltimore Pit Beef.
Smoke at 250. Pull at 135, let rest 30 minutes. Slice thin and serve on onion buns with “Tiger sauce” (horseradish sauce) and sliced onion.
Smoke at 250. Pull at 135, let rest 30 minutes. Slice thin and serve on onion buns with “Tiger sauce” (horseradish sauce) and sliced onion.
Posted on 2/6/23 at 4:12 pm to SixthAndBarone
Cold smoke
Sous vide to 120
Seer over charcoal to 130
Sous vide to 120
Seer over charcoal to 130
Posted on 2/6/23 at 5:33 pm to Aubie Spr96
quote:
Eye of Round
Quite possibly the least flavorful cut of beef on the cow. Very lean, tough, and flavorless. This is a shared opinion amongst professional butchers and bovine myologist, not just my own personal opinion. Don't believe me, search "least flavorful steak" or "worst cut of beef". Eye of round is even less flavorful than filet.
With that being said, smoke would be a good way to impart flavor and a jus would be a great way to add moisture.
Posted on 2/6/23 at 6:29 pm to Aubie Spr96
Whenever they are on sale I get one and smoke it... Be careful because they can be over smoked easily. I have made sandwiches and also made burnt ends.
ETA.. I stuff it with garlic..
ETA.. I stuff it with garlic..
This post was edited on 2/6/23 at 6:33 pm
Posted on 2/6/23 at 6:31 pm to Aubie Spr96
My MIL would buy one of these every other week and cook in oven then slice it very thin to make roast beef sandwiches, or french dip. Others have suggested cooking methods for the oven which sound correct. The only recomendation I will make is to make some horseradish sauce for the bun.
This post was edited on 2/6/23 at 6:32 pm
Posted on 2/6/23 at 6:38 pm to BigDropper
A lot if this is true and most people overcook it because it doesn’t need much.
However, because he has two if you cook them to approximately 125 and thinly slice as the OP wants to, they make a decent beef dip sandwich.
However, because he has two if you cook them to approximately 125 and thinly slice as the OP wants to, they make a decent beef dip sandwich.
Posted on 2/7/23 at 5:49 am to RockyMtnTigerWDE
quote:I made it a point to express a similar assertion.
However, because he has two if you cook them to approximately 125 and thinly slice as the OP wants to, they make a decent beef dip sandwich.
"With that being said, smoke would be a good way to impart flavor and a jus would be a great way to add moisture."
And it will make a decent sandwich, and I'd eat that sandwich if offered to me, but you're still not getting much beef flavor out of that cut of meat. The flavor you'd be experiencing is from the smoke and jus. And whatever seasoning you put on the meat.
Posted on 2/7/23 at 8:32 am to Aubie Spr96
Not critizing anyone, but here is another consideration for your eye of round:
Cut across grain in 1/2 inch slices, pound with rough side of tenderizer hammer. Dust heavily with (salt, black pepper, garlic) seasoned flour. Fry in 1/8 inch oil in a heavy skillet. Make brown gravy with flour reminants after frying. Add one medium onion, sliced into rings, to the gravy. Return meat and cook for 30 minutes at a low simmer. Make mashed potatoes, peas, corn and cornbread.
Heaven on a plate.
Cut across grain in 1/2 inch slices, pound with rough side of tenderizer hammer. Dust heavily with (salt, black pepper, garlic) seasoned flour. Fry in 1/8 inch oil in a heavy skillet. Make brown gravy with flour reminants after frying. Add one medium onion, sliced into rings, to the gravy. Return meat and cook for 30 minutes at a low simmer. Make mashed potatoes, peas, corn and cornbread.
Heaven on a plate.
Posted on 2/7/23 at 8:52 am to BigDropper
True, you will only get a mild beef flavor at best and agree the biggest component will be the au jus and smoke. Let's put it this way, It's not a first choice but if it is available on the cheap it's a decent sandwich option. lol
It definitely wouldn't make the dinner plate as anything else, unless of course the food lines we end up in is only offering that as an option.
It definitely wouldn't make the dinner plate as anything else, unless of course the food lines we end up in is only offering that as an option.
Posted on 2/7/23 at 9:55 am to RockyMtnTigerWDE
quote:
It's not a first choice but if it is available on the cheap it's a decent sandwich option.
Agree.
Of the rounds (top round, bottom round, eye of round) it is my last choice but it can be transformed into something edible and enjoyable.
Posted on 2/7/23 at 10:05 am to BigDropper
This cut makes good Sauerbraten.
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