Aneasy way of smokin' an eye Round on a Grill. The best part, is that you get to enjoy you're favorite "Frosty Beverage" while you watch this Eye Round cook.
I switched Charcoal! Due to it always being windy when I'm trying to light a fire on my little grill, I've been using "Matchlight" with just a couple of squirts of Starter Fluid. I'm now using a mix of Charcoal, and Charcoal Briquettes. The charcoal gives the smell of a campfire cooking, and the briquettes help the fire last longer. This piece of meat picked up the nice smokiness of the fire that carried through even into the cold sandwiches.
Cooking for leftovers let's me eat great meals all week without the fuss of having to cook from scratch. This Eye Round Roast can become a Roast Beef with Gravy and Baked, Smashed Potatoes, or Roast Beef Sandwiches, or even a Steak Salad I had company the day I made it, and once more during the week. The end result was that I got a total of 8 meals out of this 5 pound eye round roast that I had cooked on the grill over a lazy Sunday afternoon.
Since this meat is so dry, not a lot of marbling, it will end up with a texture like shoe leather if it's cooked well done. Cook this roast to an internal temperature of 110 - 120 degrees in order to keep it moist. And by all means DON'T cut it into steaks and cook it over a hot grill. If you want steaks out of it, prepare it by cutting the fat off the top, wrapping it in bacon, then season it with my dry rub, and a little Kosher salt. Cook it low and slow, like my recipe for Grilled Pork Loin Chops.
The key to keeping an eye round moist, whether you're cooking an it on the grill, or in the oven is to cook low and slow. High temperatures draw the moisture to the outside of the roast, where it evaporates, leaving the meat dry. So, if you find a recipe for an eye round roast that calls for cooking it in a 350 degree oven, reduce the temperature to 275 - 300 degrees, and extend the cooking time.
1. Open the meat, rinse and pat dry. Place it on a platter, and coat the whole thing with oil, then rub the spices in. Be sure to use a lot more of all of the spices, because the roast will be on the grill fore a long time, and they won't taste as strong as you might expect.
2. Start your grill, and get it to a medium - medium / low heat, Or, build a fire on one side, and place the meat on the other. You'll be roasting this Eye Round, and it will be there a long time, so you don't want to burn it.
I use a small charcoal grill, and can't cook using an indirect heat method, so I sprinkle a little water on the coals to cool them down before I place the meat on the grill.
3. Cook for about 1 hour and 20 minutes, rolling it around every 20 minutes or so. Test the temperature with an instant read meat thermometer for 110 degrees, for medium rare. If you've got a grill like mine, you might want to test it in a couple of different places. Cooking time will change based upon how hot your grill is, and the thickness of the meat. Just because a meat is larger by pounds, doesn't always mean that it will cook much longer. Generally, even though it weighs more, it's still just as thick as one that's a little less weight, and will cook in the same amount of time.
4. When the meat is done, place it on a platter, and cover with aluminum foil, this let's the juices redistribute, and finishes cooking the inside.
5. To Serve: Slice this as thin as you can, it's not the most tender piece of meat, so you want to keep it from being too tough.
This recipe prints as a shortened version, with only 1 Picture, Ingredients, and Directions.
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This recipe prints as a shortened version, with only 1 Picture, Ingredients, and Directions.
By Cap'n Ron
