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Post by BBQ Butcher on Jun 16, 2007 7:51:26 GMT -5
Question: What Roast Beef to serve to a group of people...Eye Round or Top Round?
If I were to prepare Eye of Round, I would do it "Pit Style" (see link) askabutcher.proboards42.com/index.cgi?board=bbq&action=display&thread=1175436690For Top Round (to duplicate Deli Style Roast Beef) I would inject it with either a lightly salted beef broth or a mixture of Dales Sauce and water (50/50). Inject the solution up to 10% of the meat weight. Rub the outside of the meat with a mixture of Kosher Salt, black pepper and granulated garlic. Place the meat on the grill indirect at approx 400° for about 30 minutes. Then, close your vents a little more to let the temp come down to about 325° and continue cooking until the meat reaches your desired temp, actually about 10° below, because it will still cook just a little after removing from the grill. You can also prepare whole Eye Rounds this way. As well as Bottom Round, Rump, Sirloin Tip and Top Sirloin Roasts. Which one to serve to a group of people? They both have their selling point. Cooking several Eye Rounds would give you the option of serving them rare, medium and well done. They provide small slices and a little looks like a lot. The Top Round is a little more tender and certainly more impressive looking than the Eye. After cooking, I would cut it in half and then slice each half as needed. Remember to slice both THIN and against the grain to insure tenderness.
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