Eye of Round

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ScottyDaQ

Master of All
Joined
Mar 12, 2005
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In ur house, eatin ur foodz.
Thanks to Larry for the hints/tips on this cook. Reverse sear eye of round.
I rubbed it with EVOO, salt, pepper, garlic, onion, corriander, and marjoram.
Indirect at ~275 til 100 internal...remove, tent, crank up heat to 425, and cook direct till 130, remove, tent and let rest for >15 mins.




Nice

img_195688_6_647826b739df5b499524d2dd8f9e3405.jpg


Lil smokey horseradish sauce, Rev Marvin's Hot, and pepperoncini will do ya :)

img_195688_7_65936c5ef4147633c6f38578453317ee.jpg


And still plenty left over for the freezer! (outta vac pack bags, but I don't think they'll last long in there anyway.)

 
ScottyDaQ said:
dei1c3 said:
That looks like a tasty sandwich.

What are the advantages of the reverse sear over just searing and then finishing with indirect heat?

more uniform doneness.

Yes, Scotty's right. The reason is you are 'tempering' the meat by slowly bringing the internal temperature up, vs. shocking the meat on a hot grill from the start.

Scotty, that is absolutely perfectly done! But where's the paper thin slices of onions BOY! You NON UNION B$#CH! :LOL:
 
ScottyDaQ said:
Sure is tasty. .... Onions don't like me at bedtime. I woulda been up all night

What??? Mr. Pepperhead who eats Daves Insanity can't eat an onion at night???
 
ScottyDaQ said:
Sure is tasty. .... Onions don't like me at bedtime. I woulda been up all night

Thats odd, Onions make me sleepy, The eye looks real fine Da Q
 

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