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Eye of Round and a Wine Reduction Sauce - WFH Smoke 2013-05-10

post #1 of 11
Thread Starter 

So, I am working from home today, and decided to try my hand at an eye of round.  Since these meats are pretty lean, I intend to take it up to somewhere around 135 before I pull and rest it.  Just to add a little fat back in, I plan to make a wine reduction sauce and put it on the side.

 

I ventured out to my local butcher shop and picked up the roast.  Normally, I'd like to season and let sit overnight, but time did not permit.

 

Seasoned and chillin in the fridge

Liberally seasoned with Montreal Steak seasoning, and chillin in the fridge for a few hours

 

Stick around!  More to come!

post #2 of 11

Sounds great!  Keep us posted...popcorn.gif

 

Red

post #3 of 11

count me in toooo!  pepsi.gif

 

Kat

post #4 of 11
Thread Starter 

I just realized that I commented on a thread back on 7/3/12 that I was "going to have to try eye of round sometime".  Oh well, better late than never, LOL!

 

http://www.smokingmeatforums.com/t/124225/eye-of-round

 

Anyway, also added a boxed beer bread and a salad to the menu for tonight.  Going to catch the drippings to add into the reduction, and the beer bread should be nice for sopping up all that juice and sauce.

 

Question for the veterans of the round roast out there...any estimates on how long it takes to get to the 130-135 IT range at 225?  I have to work this smoke around a 2PM conference call and picking up my son from school, an am trying to start the smoke at a time that won't starve my poor wife after a hard day's work.  I figured a half hour or so per pound, judging by how fast my prime rib cooked when I smoked it on Christmas.  Anyone else have any ideas?


Edited by piaconis - 5/10/13 at 9:05am
post #5 of 11
Thread Starter 

It's on, folks!

 

Eye of Round on the smoker

 

And the TBS is rolling...

 

TBS is rolling

post #6 of 11
Thread Starter 

Well, we're about an hour and a half in, and a thunderstorm blew in.  Had to roll the Trailmaster in under cover.  Fortunately, I expected this.

 

About an hour and a half in

 

And while we're at it, beer bread is in the oven.  Too bad I moved when I took the initial photo.

 

Beer bread is in the oven with melted butter on top. Guess I moved too quickly.

 

Better shot of the beer bread about a half hour in

 

Better shot of the beer bread about a half hour in

post #7 of 11
Thread Starter 

And now to the rest...

 

The meritage wine reduction is...well..reducing

 

The reduction is...well...reducing

 

 

Beer bread is cooling

 

Beer bread is cooling

 

Pulled it around 133 IT, foiled, and tossed into the cooler for a rest

 

Pulled at 132F IT and into the cooler for a rest

 

After resting, opened the foil

 

Out of the foil after a rest

 

Another view in the foil

 

Second foil view after resting

 

And out on the cutting board

 

View on the cutting board

 

Another one on the cutting board

 

Another view before cutting

 

Sliced

 

Sliced in

 

This is the money shot right here...

 

More slices

 

Plated and ready to serve

 

Plated with the wine sauce and beer bread

 

My wife put together a nice salad to go with it

 

My wife put together a nice salad

 

 

Came out wonderful.  Nice intense meaty flavor.  I'd really like to let it sit with the seasoning on it overnight next time.  The cherry wood was a nice compliment to it.  I used the Fruita cherry when I made a prime rib roast for Christmas, and it had that same nice deep smoky flavor.

 

Well, thanks for checking it out, folks!  Smoke on!

post #8 of 11

Looks great!  Good call on the IT....the roast looks nice and juicy.  Excellent step-by-step with pics too!

 

Have a great weekend!

Clarissa

post #9 of 11

Standing Ovation! Thats Five star white tablecloth smoking...  b   

post #10 of 11

You got me wanting to do one of these, did you end up smoking it at 225 and if so for how long? How did you season it? I use a WSM 22.5. Thank you for the great pictures!!

 

Brad in Iowa

post #11 of 11
Thread Starter 
Quote:
Originally Posted by cbtengr View Post

You got me wanting to do one of these, did you end up smoking it at 225 and if so for how long? How did you season it? I use a WSM 22.5. Thank you for the great pictures!!

 

Brad in Iowa

 

Hey Brad!  Sorry, I seemed to have missed your post.

 

I stayed somewhere between 205 and 235.  The temps got a little wacky, due to the storm rolling in.  I would guess I averaged around 220 to 225.

 

I seasoned it with Montreal Steak seasoning and let it sit uncovered in the fridge for about 4 or 5 hours.  I seasoned it liberally, but I did not "rub" it, since the salt content in the seasoning would have been too intense of a flavor and probably dried it out as well.  Next time, I plan to season and let it sit wrapped in cheesecloth for 24 hours.  Just didn't have the opportunity this time.

 

The roast itself started at an IT somewhere around 36.  It was about a 4-pound roast, if I remember correctly.  It was on the smoker for somewhere around 2.5 hours.  I only rested it for 20 or 25 minutes.  Next time, it'll be more like 30 to 35, as I lost a lot of juice once I started cutting in towards the middle.  Also, the humidity changed in the air as the storm rolled in and out, so your results may vary, as it may have impacted the evaporative thermal loss of the roast.

 

Hope this helps!

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