Baby Backs and a small eye of the round.

Discussion in 'Grilling Beef' started by scootermagoo, May 26, 2013.

  1. scootermagoo

    scootermagoo Smoking Fanatic

    For today's smoke, I am doing up 3 racks of BBs and a small eye of the round.  My wife got the eye of the round at Sam's, somehow thinking it was a prime rib roast (?????, noob), but anyway.  I did a search on the forum, and, of course, got some good advice from the archives on how to prepare this tough little hunk of beef.  I rubbed it with EVOO and sprinkled with fresh ground pepper, salt, garlic and onion powder.  Wrapped it and let it sleep in the fridge.  The beef is done already, I ran it up to an IT of 130° and let it rest in a cooler wrapped in towels for an hour.  I sliced it as thin as I could and have that cooling in the fridge for saniches later.  I am making up an Au Jus, if that is what you want to call it, for dipping.  I am totally winging this as I go.  I have 3 cans of beef broth in a tin in the smoker with 1/2 an onion, a few cloves of garlic, some of the chunks of fat from the meat and some cracked pepper and other spices simmering up in there.  I was catching the drippings of the roast in this tin as it was smoking.  I will post the picture of the sliced up eye, it turned out better that what I expected.  Very juicy and flavorfull.  The ribs are still cookin'. 

    Pics of the beef to come.
  2. scootermagoo

    scootermagoo Smoking Fanatic

    Pics as promised.
  3. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    Ya did well , Scooter. Missed seing the Ribs. [​IMG]   [​IMG]of them or were they eaten too fast[​IMG]

    Remember our fallen and Heros. have fun and...
  4. java

    java Smoking Fanatic

    looks good scooter
  5. scootermagoo

    scootermagoo Smoking Fanatic

    If you insist, here are pics of the ribs. They're still cooking.
    Last edited: May 26, 2013
  6. scootermagoo

    scootermagoo Smoking Fanatic

    I had to sample. Doesn't a good chef sample his food? Look how clean the bone is. And I don't foil my ribs.

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