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Baby Backs and a small eye of the round.

post #1 of 6
Thread Starter 

For today's smoke, I am doing up 3 racks of BBs and a small eye of the round.  My wife got the eye of the round at Sam's, somehow thinking it was a prime rib roast (?????, noob), but anyway.  I did a search on the forum, and, of course, got some good advice from the archives on how to prepare this tough little hunk of beef.  I rubbed it with EVOO and sprinkled with fresh ground pepper, salt, garlic and onion powder.  Wrapped it and let it sleep in the fridge.  The beef is done already, I ran it up to an IT of 130° and let it rest in a cooler wrapped in towels for an hour.  I sliced it as thin as I could and have that cooling in the fridge for saniches later.  I am making up an Au Jus, if that is what you want to call it, for dipping.  I am totally winging this as I go.  I have 3 cans of beef broth in a tin in the smoker with 1/2 an onion, a few cloves of garlic, some of the chunks of fat from the meat and some cracked pepper and other spices simmering up in there.  I was catching the drippings of the roast in this tin as it was smoking.  I will post the picture of the sliced up eye, it turned out better that what I expected.  Very juicy and flavorfull.  The ribs are still cookin'. 

 

Pics of the beef to come.

post #2 of 6
Thread Starter 
Pics as promised.

post #3 of 6

Ya did well , Scooter. Missed seing the Ribs. confused.gif  th_What_NO_QVIEW.gifof them or were they eaten too fasticon_question.gif

 

Remember our fallen and Heros. have fun and...

post #4 of 6

looks good scooter

post #5 of 6
Thread Starter 
If you insist, here are pics of the ribs. They're still cooking.
post #6 of 6
Thread Starter 

I had to sample. Doesn't a good chef sample his food? Look how clean the bone is. And I don't foil my ribs.
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