Uninvited family showed up to spend the night and hang out tomorrow bringing the above meat to cook. They also have a jug of tequila so they are more then welcome, but I need some inspiration for the cook. I've never cooked eye of round before and my wife has been bragging on me like I'm Bobby Flay.
I have a BGE and a PBC.
At suggestions would be appreciated.
Cheers,
Grill/Smoke/Roast = SnS Grills Kettle + SnS Deluxe Insert & Drip n' Griddle
Grill/Smoke/Roast = Hasty-Bake Gourmet Dual Finish with HB rotisserie and Grill Grates
Smoke = Weber Smokey Mountain 22.5"
Pizza = Blackstone Propane Pizza Oven (Stacy's, but she let's me use it sometimes)
Indoor Cooking = LG Studio 30" gas range
Camp Cooking = Coleman 2 burner white gas stove
Thermometer = FireBoard FBX2 with 2 ambient and 6 meat probes
Thermapen Mk IV = Light blue
Thermapen Mk IV = Black
PID Controller = Fireboard Drive + Auber 20 CFM Fan (FB gen 1 fan)
PID Controller = Fireboard Drive + Fireboard 20 CFM Fan (FB gen 2 fan)
Knives
Wusthof Classic Ikon set: 9" carving knive, 2X 8" Chef's Knife, 7" Santoku and three utility knives
Kamikoto Kuro set: 7" Santoku, 6.5" Nakiri, 5" Utility
Amazing Ribs Brazilian Steak knife set
Favorite wine = whatever is currently in the wine rack
Favorite beer = Sam Adams Boston Lager or Shiner Bock
Favorite whisky = Lagavulin Distiller's Edition 16 year old single malt
Best Cookbooks - Meathead's "The Science of Great Barbecue and Grilling", Chris Lilly's "Big Bob Gibson's BBQ Book", Aaron Franklin's "Franklin BBQ"
Cookbooks to check out - Raichlen's "Brisket Chronicles" and anything by Adam Perry Lang.
Current fanboy cookbook - "Chasing Smoke: Cooking Over Fire Around the Levant"
Do it Baltimore pit beef style. Cook indirect at 225 until it is 115 or so, then put it over direct, high heat and sear the outside. Rub it with Mrs. O'Leary's Cow Crust, or something similar. Then slice it thin for samiches!
Meathead has a recipe for this style, but it is pretty straightfoward. My family loves it for roast beef samiches.
The roast is on, cooking it Baltimore style as suggested. Trimmed and salted and let sit in fridge overnight. Coated with Mrs Olearys cow crust 4 hours prior to hanging on the PBC. Temp on PBC was 290 and meat was 36 at start.
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