Beef Round Eye Round Roast

[ohm]

Been a while since I have been able to smoke anything, just got my kitchen back after two + years. Smoking some Round Roast. Gonna take it to Med-Rare and slice.

Started by soaking in Stubs beef marinade for several hours and then let stand at room temp. Seasoned with my mom's magic seasoning (red pepper, garlic, cumin, and some other stuff).

Cleaned and washed the smoker out since it has been a few years. Started her up and she is as good as ever! Sitting between 230 - 240 ready for the meat.

Sorry don't have any pic's ATM but will try and get some up soon.

Happy to be back and HELLO to everyone!


HTTR!

 

[rdknb]

HTTR to you also and welcome back.  Oh and Lets go Nats!

 

[ohm]

Never made it to the smoker last night but re-fired this morning. Just put the roast on the smoker after getting the meat to room temp. I need to get a camera so I can take some pics.

Go Skins! HTTR!

Man if feels good to be smoking again :-)

 

[ohm]

IMG_20120923_102945.jpg

• ohm
• Sep 23, 2012

 

[flash]

EyeRoundFB0011.jpg

• flash
• Sep 23, 2012

Love this stuff. We like to run it thru some warm au jus for a short minute then onto a hoagie roll with banana peppers, onions and cheese. Excellent.

 

[ohm]

Pulled at Med-Rare top end and wrapped in a towel. Going to take it up to my local bar and use the slicer to cut it up as I can't seem to find mine. Take some pic's then.

Nice roast Flash! You got my mouth watering.

I forgot to mention I wrapped the thing in bacon half way through and when I pulled it to wrap it started bursting juice out and I was able to keep that for some au jus later when we are ready to eat.

 

[chef jimmyj]

Welcome back OHM. Lots of great things been happening around here. Lots more helpful members, a bunch of new Moderators to lend a hand and MANY new Recipes. You may enjoy this one of mine, it has a big following...Thanks to all my friends...JJ

Smokey Au Jus

1- Lg Onion,

4-5 Carrots,

3-4 Ribs Celery

3-4 Peeled Cloves of Garlic

Toss them in a pan under the Beef, and let the whole deal Smoke for one hour,

THEN add 4-6 Cups Beef Broth,

2 Tbs Tomato Paste,

1/2tsp Dry Thyme (4-5 sprigs Fresh)

1-2 ea Bayleaf

Finish the Smoking process to the IT you want.

While the Roast is resting, dump the pan juices veggies and all into a 2-3Qt Sauce pot and add 1Cup Red Wine, something you like to drink, and bring the Jus to a boil, lower the heat and simmer 20-30 minutes. Strain out the veggies and let the Jus rest a minute or so for the Fat to rise. Skim off the bulk of the fat then using strips of paper towel laid on top of the Jus then quickly removed, take off the last little bit of fat.

The purpose of Smoking the Vegetable for 1 hour before adding the Broth and Herbs is...The Smoked vegetables Roast in the Dry heat concentrating their Flavors and Sweetness giving the finished Jus a Richer, Deeper, Full Flavor.

Serve the sliced Beef Au Jus or thicken the Jus to make Gravy.

 

[smokinhusker]

Welcome back to smoking and the forum. Chef Jimmy's Au Jus is fantastic on smoked beef.