Eye of round

[Biloxidman]

Is this good for anything other than thin slices for roast beef sandwiches?
Picked up this piece...

and seasoned with Back Yard seasoning. Getting the joe up to 350 or so and plan to pull around 135-140 and let rest while the sweet potatoes, asparagus and avocados go on the grill.

 

[lantern]

Other than roast beef pinwheels(stuffed) that's the only use I have for it. Although, there is quite a bit of variety in the kind of pinwheels you can make.

 

[smoke ninja]

Jerky

 

[Okie Sawbones]

Jerky

^^^^^^^^ This. I just made 5 lbs. of Cajun jerky yesterday.

 

[dadsr4]

Cooked as you describe, we have sliced it at around 1/4 inch and plated it. Cut across the grain, we enjoy it. It's not real tender, but the flavor is great. Quite beefy.

 

[T.Mac]

I've used venison round roasts cut into steaks to make carne asada tacos. To make sure they're tender enough, I marinate them for 6-8 hours in mojo first, then grill 3 min per side over med-high direct heat, rest, then slicing thin and against the grain.

 

[Biloxidman]

This came out pretty good! :-D sliced it as thin as I could with my carving knife.

Then I got out the electric knife for the rest. Looks like Philly cheese steaks tonite! :eusa_clap

Maybe roast beef poboys in brown gravy tomorrow.

 

[Biloxidman]

And for supper, outstanding Phillies!! :-D

 

[Stingerhook]

Fantastic sammich.

 

[Biloxidman]

Nice smokey taste too! Used 3 small chunks of mesquite and 1 hickory. Pulled at 140 and let rest tented for 20 minutes or so. Really nice.

 

[BillN]

Looks pretty dang good to me, nice job, thanks for sharing.

 

[Smoke on Badger Mountain]

Yummy! I need a cheese steak now.

 

[Badjak]

Looks good!

Is eye of round the same as topside?
If so, you can use it as steak as well.
Hot and fast, but don't cook any further than rare to med/rare.
After that it becomes tough.

Or you could turn it into biltong....

 

[retired trucker]

Burgers, burgers. Did I mention that it makes great ground beef burgers?

Omar

 

[dummy que]

^^^^^^^^ This. I just made 5 lbs. of Cajun jerky yesterday.

makes great jerky and cheep too

 

[Bbq_lover]

Sous vide it at 131 degrees for a few hours, then Sear it off for roast beef. If you have a deli slicer you can slice it real thin and it's really good.

 

[dadsr4]

Cooked as you describe, we have sliced it at around 1/4 inch and plated it. Cut across the grain, we enjoy it. It's not real tender, but the flavor is great. Quite beefy.

Found a pic.

 

[Firby13]

Pit beef

 

[Ducksmoke]

Your sandwiches looked great. I've only used it for jerky, it great .

 

[Biloxidman]

Working on the last pack of three from Saturday. Made roast beef and brown gravy poboys! Wonderful!