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Mar 3, 2024 - 6:37:35 AM
Players Union Member

rinemb

USA

16143 posts since 5/24/2005

Can this be good? A recipe shows to take a nice 3lb eye of round roast, season with S&P, garlic powder, and onion powder. Put in roasting pan. Put in 500*F oven then turn oven down to 475*F for 21 minutes (7 min per lb). Turn oven off. Do not open door -ever! Let roast continue for 2.5 hrs, or until meat reaches internal temp of 145*F. Remove, and slice thin (about 1/2”) and serve. It is supposed to come out tender-ish, juicy/ish, and medium rare-ish.
What do you say? Brad

Mar 3, 2024 - 6:43:47 AM

40821 posts since 3/5/2008

It dose work..
A ..change from the norm..
Not what i would pick first..or often.. :0)

Mar 3, 2024 - 6:51:29 AM
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slammer

USA

4496 posts since 12/30/2008

Yes, that is also a Prime Rib method. Should work great, but as you know it has literally no fat or marbling so it will cut more like a sirloin tip ( which I prefer).

Now, if you really want to do your meal proud , ya take that 3 lb eye of round, season the way you like it, put in a vacuum bag, add beef talo, preferably wagu beef talo .
Put in Sous Vide bath at 133 degrees for 4-8 hours . Remove from bag and hot sear on heat source of your choice. Mine is cast iron pan on my wok burner!!!
Cheap cut of meat turned into a tasty med rare slice of heaven!!!
Slammer!!!




 

Mar 3, 2024 - 7:24:26 AM
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40821 posts since 3/5/2008

Ya know Slammer..
If that beef was cut the thickness of a hamberger patty..
N..set up on a bun..like a berger.. that might be real good.. ,0)

Mar 3, 2024 - 7:26:20 AM
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Players Union Member

rinemb

USA

16143 posts since 5/24/2005

I have some some bacon to use up. How about draping the roast with strips of bacon?

Mar 3, 2024 - 7:28:15 AM
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40821 posts since 3/5/2008

Save it fer the berger..mmmm..slightly crisp... :0)

Mar 3, 2024 - 9:35:36 AM
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Players Union Member

rinemb

USA

16143 posts since 5/24/2005

It shall be “nostalgic” dinner night. Roast beef, potato, and peas. Side of buttered bread. Brad

Mar 3, 2024 - 10:24:06 AM
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40821 posts since 3/5/2008

I been wantin...
Succahtash.. as of late.. :0)

Mar 3, 2024 - 2:42:54 PM
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Players Union Member

rinemb

USA

16143 posts since 5/24/2005

My eye round had a side of fat thick enough to trim off, and the top had a thin patchy cap. So I put that side up, and placed trimmed fat on top of that. Then tossed on and in, some chopped onion, with a very small amount of butter, oil and butter, to help build a juice. Dinner near 7pm. Brad

Mar 3, 2024 - 5:13:25 PM
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Players Union Member

rinemb

USA

16143 posts since 5/24/2005

The meat would have been served at medium rare, but my sous chef failed me on the sides. That said, it was a fine nolsstalgic dinner from our youth. Eye of round, peas, and mashed potatoes. Marilyn did make a great brown gravy! Leftovers will likely be roast beef (dip) sandwiches. Btw: the meat cooked much faster than the recipe indicated! Brad




Mar 4, 2024 - 4:19:43 AM
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Players Union Member

rinemb

USA

16143 posts since 5/24/2005

I forgot this pic.
Brad


 

Mar 4, 2024 - 5:52:24 AM
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1256 posts since 3/7/2006

quote:
Originally posted by rinemb

I have some some bacon to use up. How about draping the roast with strips of bacon?


Bacon makes everything taste better. You should really try bacon wrapped bacon, seasoned with bacon.
Seriously, when I roast my turkey on thanksgiving, it is always wrapped with bacon. It never hurts anything. And it also goes in the green beans.

Mar 4, 2024 - 7:56:03 AM

40821 posts since 3/5/2008

quote:
Originally posted by rinemb

I forgot this pic.
Brad


Beaudyus..!

Mar 4, 2024 - 11:24:34 AM

3723 posts since 4/5/2006

FWIW: Alt167 (on the numeral pad) gets you the º symbol.

Lat the meat stand @ room temp for at least 15 minutes before slicing. But I'm sure you all know that.

Edited by - monstertone on 03/04/2024 11:28:20

Mar 5, 2024 - 9:00:57 AM

8551 posts since 9/5/2006

on the rare occasion i do get prime rib ,, i love lots of horseradish sauce on mine just twangs my budd !!!

Mar 5, 2024 - 9:05:29 AM
Players Union Member

rinemb

USA

16143 posts since 5/24/2005

quote:
Originally posted by 1935tb-11

on the rare occasion i do get prime rib ,, i love lots of horseradish sauce on mine just twangs my budd !!!


If I order it or cook it (both rare occasions) there will always be fresh prepared horseradish on the side.  Though usually the in its mildest version-still plenty spicy for us.  Brad

Mar 5, 2024 - 9:12:37 AM

3723 posts since 4/5/2006

Just curious Brad, do you make your own?

Mar 5, 2024 - 1:48:49 PM

8551 posts since 9/5/2006

quote:
Originally posted by monstertone

Just curious Brad, do you make your own?


  • 1 cup peeled and cubed horseradish root

  • ¾ cup white vinegar

  • 2 teaspoons white sugar

  • ¼ teaspoon salt

we just do ours in a small food processor and keep working it until creamy,,store in fridge,,  it will keep 4 to 6 weeks

Mar 5, 2024 - 3:54:38 PM
Players Union Member

rinemb

USA

16143 posts since 5/24/2005

quote:
Originally posted by monstertone

Just curious Brad, do you make your own?


I have grated my own , but it's  too easy to buy the jar. It's like trying to grate fresh ginger.  It's much better, but I rarely do that as well.  I have never tried food processing a large batch.

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