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What goes good with eye of round?

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    What goes good with eye of round?

    Hey all,
    Just curious if anyone here smokes eye of round and if so, what do you serve with it? I've used it before as just steak or to put in other dishes but want to make something nice to go with it for Christmas dinner. Prime rib is a bit pricey this year so my family isn't making that and just sticking with a spiral ham. I was thinking maybe of smoking a 7-ish pound eye of round roast since it's kind of close to tri tip texture and I've got a lot of experience with smoking tri tip. I was thinking of slicing it thinly and serving it with some brown gravy maybe or some sort of au jus. What do you all think?

    Any input is welcome!

    Thanks.

    #2
    Make some persillade sauce to brighten everything.

    Comment


    • jitsntricks
      jitsntricks commented
      Editing a comment
      Interesting. Kind of looks like a chimichurry to me. Thanks for the tip, I might try that. I was sort of thinking of a creamy horseradish type sauce that a lot of people have with prime rib.

    #3
    PBR’s

    Comment


    • jitsntricks
      jitsntricks commented
      Editing a comment
      True! PBRs go well with just about everything.

    • bbqLuv
      bbqLuv commented
      Editing a comment
      😁
      You got that right

    #4
    Can't go wrong with garlic mashed potatoes and red wine

    Comment


      #5
      I've done eye of round countless times, but due to family demand it always gets thinly sliced on the meat slicer and turned into phillies, chicago beef, or french dip. Sometimes all three.

      Comment


      • Papa Bob
        Papa Bob commented
        Editing a comment
        cook it, sear it, put in the freezer for about two hrs. slice with long slicing knife, make ajus and enjoy heaven. 😎😎😎

      • Joey877
        Joey877 commented
        Editing a comment
        jitsntricks, Papa Bob is right. You can slice a roast pretty thin if you throw it in the freezer for an hour or two first. Though I would recommend slicing it first and then cooking it on a griddle or CI pan.

      • SheilaAnn
        SheilaAnn commented
        Editing a comment
        +1 on all these responses. Eye of Round is the best thinly sliced. IMHO.

      #6
      We've done a buncha eyes of the round and agree thinly sliced is the way to go.
      Not too thin, in my case 3/16 to a quarter as I don't have a slicer.
      If you can save the au jus perfect, for those who want it but I let the meat stand on its own when serving.
      Horse radish or mustard as side will be on the table but rarely touched here.

      Comment


      • Mark V
        Mark V commented
        Editing a comment
        Sliced thin for sammies later!

      • smokin fool
        smokin fool commented
        Editing a comment
        If there's any left....

      #7
      Depending how fancy you’re going for, I’ve had great luck with Italian beef. Roast/smoke the round til it’s just rare, let it cool and reserve the jus. Once it’s cool wrap in cellophane and refrigerate overnight. Next day slice as thin as you can get it (a slicer certainly helps but I find a little more control with the chilled meat), heat up the reserved jus and add some stock in then dunk the meat in to heat up and have sandwiches.

      Comment


      • Joey877
        Joey877 commented
        Editing a comment
        I said Chicago beef but this is what I meant. I guess I call it Chicago beef cause that's where I have most often seen it.

      #8
      Eye of newt?
      Here's looking at ya!

      Comment


        #9
        I HEAVILY season it, then slice thin and serve with au jus and or horseraddish. Makes a most excellent sammich with some spicy English mustard as well.

        Comment


          #10
          @jitsntricks Here's a mild horseradish sauce we use a lot. From Ina Garten

          Mustard Horseradish Sauce:
          • 1 1/2 cups good mayonnaise
          • 3 tablespoons Dijon mustard
          • 1 1/2 tablespoons whole-grain mustard
          • 1 tablespoon prepared horseradish
          • 1/3 cup sour cream
          • 1/4 teaspoon kosher salt
          Whisk together the mayonnaise, mustards, horseradish, sour cream, and salt in a small bowl.
          We also use it on baked potatoes, asparagus, broccoli, etc.


          Last edited by wrgilb; December 23, 2021, 05:28 PM.

          Comment


          • klflowers
            klflowers commented
            Editing a comment
            This sounds pretty good. Gonna try it out, thanks

          • jitsntricks
            jitsntricks commented
            Editing a comment
            YUM! tHANKS

          #11
          All this talk of Chicago beef sandwiches, I went and “put up” a batch of giardineira!

          Comment

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