I Have the Meats! Dub Shack BBQ Presents Roast Beef

I know some of you had roast beef or prime rib for Christmas dinner (we threw a mini-fish fry), but I kept finding eye of rounds marked down at Kroger until I ended up taking one home for price my wife wouldn't kill me over. This lean cut of beef turned out to be incredible with a few steps - and the sandwiches I've eaten the past few nights at work. 

Notice where the round is on the cow

For some great roast beef, the recipe is fairly simple:

• Eye of round (mine was about 5 lbs.)

• Steak rub (you can do an all-purpose dry rub such as salt/pepper/garlic mix, but make it your own)

• Beef broth

• Worcestershire sauce 

STEP ONE. Take the meat out of the cryovac package and allow it to warm up to room temperature. During this time, you may use a binder of sorts for the dry rub to adhere to such as Worcestershire sauce or extra virgin olive oil, and lay hands all over the beef. To keep it moist, I chose to inject a mixture of beef broth and a few tablespoons of Worcestershire sauce throughout; this is a step I highly recommend since no one really likes dried out protein. 

STEP TWO. As the eye of round is enjoying the added flavors, go outside and light your grill to approximately 250 degrees. You're running this cook indirectly from the heat, so make sure the lump charcoal/briquettes/pecan wood is at temperature before bringing it out. 

STEP THREE. This is a fairly short-to-medium cook so don't go too far away and screw up what is normally a midpriced piece of meat. Once on the grill, position it as far as possible away from the flame and before closing the lid, insert a temperature probe and set it for 130 degrees. Eye of round is best served rare to medium rare, and if it gets well done, you might have dried it out. At one hour, check the internal temperature and baste with beef broth before closing the lid and waiting. 

In the miracle of time sans beers, the eye of round is done. 

STEP FOUR. About two hours in, open up the lid and check the temperature:  If the meat is near enough to 130 degrees, take it off the grill and bring it inside to rest for ten minutes before slicing to allow the juices to redistribute throughout. 

I had to get into it, and the pictures don't really do it justice 

This is an easy cook and if I had a deli slicer, you'd see how this would have fanned out. But...thin meat doesn't make for great sandwiches! I sauteed an onion and a bell pepper for a couple of sandwiches, and for a couple, I went lazy man and used Cheez-Whiz for one layer, and left the white cheddar cheese as its base. 

I think I can give Arby's a run for their money with this beef and cheddar.

Thanks for supporting Dub Shack BBQ where every day is a great day for barbecue! Try this recipe out and share its results with your friends and loved ones albeit via social distancing protocols. Be blessed and stay safe out there!