Видео

I've got good news for you - It is very good when you use a tenderizer (or even just stab it with the tip of a knife a couple of dozen times prior to cooking) and a proper charcoal barbecue!

@@bandit3242Uh oh, did somebody forget to watch the video before commenting...LOL! These steaks are extremely tasteless, a little sauce helps create a tasty glaze. Secondly, at 145 degrees these are now deemed safe when needle tenderized. They are quite pink and juicy at this temperature! Please send me your link of how you like to prepare these. Thanks and happy grilling!

@@charcoalbbqkitchen You don't think I know that? Eye of round sux even as a roast it's dry as a friggin corn cob. But cooking it to well done isn't going to make it any less tough, I don't care how many times you pound it.

​@@bandit3242Ok first of all, 145 is cooked to medium not well done! If you wish to cook less, be my guest...145 is the safe temperature for any steak but most people cook steaks to medium rare or rare in my experience. Secondly, I sense some frustration in your last comment...I did a LOT of trials with this cut including low and slow, different marinades etc. etc...interestingly..simply stabbing the steak with the sharp tip of a knife about 25 times does the same thing as the tenderizier, and yes, I rarely bother with sauce now..oh and about the roast....I have GOOD NEWS for you...the roast when brining it is AWESOME. Check out my video here: ruclips.net/video/7BogsgDyaXY/видео.html

@@charcoalbbqkitchen 🤣🤡🤣🤡🤣🤡

​@@bandit3242Sure laugh at me if you wish, but maybe try what I am suggesting dude...These videos are not empty boasts!

Thanks! Crazy the popularity of this video! Glad it helped!

Hi, Thanks for the question. It perhaps is a good thing your daughter doesn't like beef as it is by far the most expensive of the meats other than lamb perhaps. Where i live in Canada, pork is the cheapest - usually the pork loin (frequently 1.99 a pound). You may also want to keep an eye out for the pork picnic cuts - one of the most magnificent cuts of meat from the shoulder - usually 1.99 or cheaper. Can make stew, roasts, burgers, ground pork, sausages etc. I would suggest stir fry with pork loin pieces, however that, like chicken breast, can become quite dry, if your loin is mostly the white meat rather than the darker meat color. Or make a pork chop on the pan or grill. Maybe try ground pork cooked like ground beef in a frying pan - and make stir fry with tomatoes, veggies etc. If you are like me, my family just loves meat because I cook it on the charcoal grill - the best way to appreciate any meat - its not just the kind of meat - it's how it's cooked. Chicken in my area is still pretty cheap at 1.99 a pound for whole chicken which can be deboned. I used to buy chicken quarters and de-bone the meat with my hands and stir fry it. Anyway, all the best!

Oooh, I don't know if I am that brave, but all power to you if that suits your palate! Did you bbq it? Hopefully so, the best way to get flavour on the outside!

Interesting. Could it be that the electric GT cooker partially braises the meat? When I bbq these they are cooked very very hot on my charcoal grill - temperatures near 1100-1200F. Low and slow will always make for a more tender outcome. Thanks for taking the time to catalogue your adventure! And for watching of course. Happy meat eating!

@@charcoalbbqkitchen It was only in the machine for about 5 minutes max. It's basically like a flat quesadilla/sandwich maker. I really don't know what it could have been except maybe the cow was some kind of mutant, haha. Thanks for the reply friend, you earned my sub!

I used a bronze brazing rod. I attempted this repair again recently when the entirety of another weber's socket came off. The porcelain interferes with this so I had to engineer a mounting bracket repair where the mounting bracket was supporting the leg but retained with screws away from the ash collector vent system. If you do attempt a brazing repair, better bonding will occur where no porcelain is - or attmept to remove the porcelain around the area first. All the best!

Thank you for your comment. For me the top cuts such as ribeye - priced at $17.99 or more a pound in Canada, or the tenderloin at 19.99/lb on special, puts them generally out of reach forcing me to consider these cheaper cuts - if you call 7.99/lb for eye of round cheap!. Even the round cuts such as sirloin tip are just ridiculously expensive lately, forcing my bbq choices to defer to pork - still at $2.49 or cheaper or chicken which is similarly priced. Top sirloin as you mentioned is sometimes priced very similarly to round cuts. Take Care!

Wow, you can find brisket cheap?! That's great. All the best with your stove top cooking of this! Thanks for the comment and for watching!

Thank you for watching and commenting! Happy barbecuing!

Thanks for the comment/question! This is referencing the interesting phenomenon of bone-in meats where the thickest part of the meat will be at a higher temperature than the meat closest to the bone. This is seen when you cook, for instance, prime rib steaks or striploin steaks with the bone in to a medium rare - the meat in the middle of the bulk of the steak will be a nice pink but the meat closest to the bone will still be quite rare (and red) as you are eating it. This is presumably because bone is not a good conductor of heat. What I mean in this "leg of lamb" case is to check to make sure the meat closest to the bone is at least 125 (to make sure it is safe) - this may require going over the 135 in the thickest part. Take care and enjoy the bbq season!

Haha. Good one. However, it would probably be better to say you'd rather get ground meat and just cook it like a burger. Happy barbecuing!

Your approach is interesting. Thank you for description. I think wrapping it in foil was a good idea - as that is a bit of a braising approach. Thanks for your time in posting your comments! But don't give up on cooking it - try it on the grill!

@@charcoalbbqkitchen Thank you.

Thank you for the comment!

That's Awesome that you can still get this for $1.99. In my area, It is now been raised to special "on special" prices of at least $3.99 to $4.49 a pound and continues to be boastfully advertised for 6.99 to 7.99 a pound at other times. Bizarre bizarre stuff as to who is buying this stuff at that price tag.

Thank you!

Yeah, LOL, I must have really hit a nerve with this one. What I do find so strange, is that all of these 500K plus subscriber channels are very AFRAID to cook something that is deemed "crock pot only" cuts on the GRILL. ANYBODY can cook striploin, prime rib etc.

@@charcoalbbqkitchen you are correct 💯

Thanks...I think. Happy Thanksgiving!

Thanksforgiving us those great tips.

Thanks for the comment. Cook it until internal T is about 145.

Thank you for your comment, but I must respectfully disagree with you. These are by far, the toughest pieces of steak that I could imagine eating when barbecued. Even if I tried to eat my leather belt like the people on the history channel's "Alone" show did, I would not expect that to taste much tougher. The only steak tougher, is an untenderized brisket steak. My jaw is just done after about 3 chews on both this eye of round and brisket steak. You didn't state your cooking method; I wonder if your cooking method is more of a low and slow. When I want to bbq hot and fast, then it does not naturally tenderize during the cooking process but rather becomes tougher. You are right about the fat though - gorgeous flavour - somebody else commented to remove all the fat.

@charcoalbbqkitchen I just fry them up like any other steak to medium rare. It may be a matter of taste, my mom was always budget conscious, and the eye of round back in the days was a cheaper cut. We would also take them camping and cook them over an ash heated grill, pan fry, etc. I'm not knocking you, but these steaks do have a special place in my heart. Changing the subject, what are your thoughts on "Ranch steaks," and how would you cook them? Liked your video, by the way.

@@allenheaps9190 Thanks for the like, and Thank you for educating me, never heard of a "ranch steak". Cuts from the chuck are not too commonly available, I feel, other than as ground beef I presume. Thanks for watching, maybe try a bit of tenderizing as I suggest and you may like your "special place in your heart" steaks more?

I believe that takes about 2 to 3 hours to smoke it - very similar to a turkey breast.

Thanks for the comment. The silverskin/fat cap does add some flavour when barbecuing this, although, most of it does have to be removed at the time of eating, but it is especially important to leave the fat cap when making a roast from this - declicious caramelized flavour!

Nice! Thanks for the information on your approach! Low and slow and then searing is something I have not done a lot of!

I had never heard of this. But according to wikipedia it takes 120 hours to make! LOL. This implies that the wood gases would be slowly driven off as if you were baking the wood like a cake - then raise the temperature to very hot to carbonize it. Interesting concept. The best I can do, of course, is to simply dry the wood in the sun - which I do regardless if I am using a retort or burning the wood down via my "charcoal on demand" method. I am now almost exclusively making charcoal via this "on demand" method - a far easier and faster way to make bbq charcoal.

I surmise the time required is directly related to the amount of wood to be charcoalized. Have you looked in to this type of charcoal sense learning of it? Thank you

@@paulmccarthy8658Generally speaking, time to make charcoal may not be dependent on the amount of wood you have but has to do with how fast the wood can be heated - similar to a roast on a spit. The thicker it is, the longer it takes - that's why I put a pipe through the barrel. From my analysis and for the purposes of what I need to do for making free bbq fuel this slow method of making binchotan charcoal is not efficient and it is most certainly not appropriate if speed is your goal. It appears that it may be a more pure form of charcoal that burns hotter - however from my research they are saying the yield is still only 1/10 of the original mass which is no different from what I am doing in this video. The charcoal I'm making in this video is also very pure and burns hotter than bought charcoal because it is more porous due to, most likely, a partial combustion of the end product charcoal (due to the impossibility of creating a truly sealed carbonization chamber) that creates porosity in the final product. Again I am curious as to your interest in this?

To properly develop any crust, ANY steak, including pork chops must be rotated and flipped continually. I am not interested at all in presenting some restaurant steak with grill marks. The purpose of grilling and I mean high heat grilling - is to develop extreme flavour in the crust of the meat by continual searing. This is why I find the concepts of pre-sear and post-sear to be the silliest things I have ever heard of. The development of any good barbecue is about crust development - whether that's through the smoke ring in the smoker or the seared crust of extreme heat grilling. The crust must be thoroughly developed while the internal of the meat comes up to temperature. I am not sure why you think flipping only once is the answer - perhaps you have a restaurant background. This technique of crust development is elaborated very thoroughly in Adam Perry Lang's book "Charred and Scruffed" which I recommend.

Well, nice to hear from someone who's like minded! Happy grilling!

@@charcoalbbqkitchen Good Video

Thanks for your agreement and for watching!

@@charcoalbbqkitchen I will😍

Same here I put 3 three inside of a bowl filled with water and put seasoned meat tenderizer, sea salt and hickory smoke liquid mixed in with it. Poked a few holes and put 2 cut limes inside. They were in the fridge for about 8 hours. I cooked each side for about 3 minutes on medium with olive oil and butter 1 minute on both sides with the lid covered and they came out really tender and medium rare

Thanks. Happy Cooking!

I don't know. I have only tried using a needle tenderizer for this cut. A needle tenderizer will break up the muscle fibres perhaps more so than just the mallet. But if you pound it 80-100 times with a mallet - probably that will do the job. Using a skillet is not my preferred method to a get a good sear, but it can get the job done! All the best!