Top Round and Eye of the Round Roasts

Discussion in 'Beef' started by patntamsbeef, Mar 27, 2010.

  1. patntamsbeef

    patntamsbeef Fire Starter

    I have been practicing for a Wine and Beef Tasting event I am doing with a Local Winery next month. It is an attempt to use up Eye of the Round and Top Round Roasts. I call Round the "Cracker or Bread Meat" as you generally are putting some thing on it.

    To my way of thinking, I like to offer variety. Flavor and texture can be evaluated outside the context of Personal Preference. For example, you may like Pepsi,Coke, 7-up or Dr pepper. But the Carbonation and fullness of flavor can be evaluated seperate of personal preference if that makes sense. So, for these events, I am trying to come up with peppered or spicy rubs, Sweet Marinades and probably Wine Marinades to give variety.

    I have three Flavors I did. Below is a Pepper and Garlic Rub. I am experimenting using fresh Pressed Garlic and Onions rather than Dried Powder. I am Also cutting slits into the Beef and inserting Sliced Garlic Cloves

    The next is an Apricot Brandy Sauce that has been really popular with people who don't like Spice/pepper

    I didn't take a piture of the Chipolte unfortunately...I know, I know, it didn't happen if there is no Qview, LOL.

    I ran these on my ECB for about 31/2 hours and pulled them These are the Platters of Beef.

    All three have their fans. The Texture has a nice bite but without being mushy. LOL, anytime you can cut round with Plastic forks and knives, you have done ok in my book
  2. northern greenhorn

    northern greenhorn Master of the Pit SMF Premier Member

    That is some mighty fine lookin beef, i think I just drooled on the computer desk. Did you inject these w/ anything? [​IMG]
  3. patntamsbeef

    patntamsbeef Fire Starter


    I inject Apple Cider Vinegar in the Pepper Garlic and Marinade in it for three hours before the Rub.It is part of the tenderness. I use Apple Cider Vinegar because I feel it is Relatively Flavor Nuetral.

    On the Chipolte, I inject as well as Marinade. Same with the Apricot Brandy.

    I find especially Round to be a really dense Meat that doesn't accept a lot of injection

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