Grilled Eye Round Roast
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 lets me eat great meals all week without the fuss of having to cook from scratch. I had Roast beef with Gravy and Baked, Smashed Potatoes, and Roast Beef Sandwiches. 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. Since this meat is so dry, not a lot of marbling, this cut of meat is really not to be cooked well done. If it's well done, it'll taste dry, and tough like shoe leather. I reheat it, by dipping it in hot gravy, only long enough to heat up the meat without continuing to cook it.
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 lets me eat great meals all week without the fuss of having to cook from scratch. I had Roast beef with Gravy and Baked, Smashed Potatoes, and Roast Beef Sandwiches. 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. Since this meat is so dry, not a lot of marbling, this cut of meat is really not to be cooked well done. If it's well done, it'll taste dry, and tough like shoe leather. I reheat it, by dipping it in hot gravy, only long enough to heat up the meat without continuing to cook it.
- Carbohydrate 0.00810125 g
- Cholesterol 116.235 mg
- Fat 23.3608075 g
- Fiber 0.0033125 g
- Protein 60.92551875 g
- Saturated Fat 9.1996975 g
- Serving Size 1 1 Serving (284g)
- Sodium 183.8145 mg
- Sugar 0.00478875 g
- Trans Fat 3.1723825 g
- Calories 471 calories
Step-by-step
- 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 think.
- 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.
- 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.
- 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.
- 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.
- For additional pictures, and an Idea of how to use the leftovers, please visit http://www.capnrons.com/R_M_Grilled_Eye_Round_Roast.html
Why is this cut so unforgiving under high heat? Eye round comes from the rear leg, a heavily exercised muscle group containing very little intramuscular fat. Without adequate marbling to self-baste during cooking, lean beef tightens rapidly above medium-rare, squeezing out moisture and leaving behind a dense, fibrous texture resembling leather.
Managing Heat and Crust Development
Heavy seasoning compensates for the mild natural flavor of lean beef. Apply a generous layer of coarse kosher salt, black pepper, and spiced rubs well before cooking. Oil the exterior thoroughly so the spices adhere and form a protective crust over the meat. Maintain a moderate grill temperature around 225 to 250 degrees Fahrenheit. If direct flame is unavoidable on a compact grill, manage the thermal energy by dampening the coals slightly or rotating the roast every twenty minutes to prevent scorching.
Temperature Control and Slicing Technique
Remove the roast from the heat source when an instant-read thermometer inserted into the thickest section registers 110 degrees Fahrenheit. Residual carryover heat will elevate the internal temperature to a proper medium-rare during the required resting period. Tent the roast loosely with aluminum foil for fifteen minutes to allow the muscle fibers to relax and redistribute their internal moisture. Carve the finished roast across the grain into paper-thin slices to physically shorten the muscle strands and guarantee a tender bite.
