Bev had bought an eye of round roast and we decided to cook it on the rotisserie for our first cook on the new grill. She bought it at our local Vonore store which has a real butcher shop and the roast was well trimmed but unfortunately, their beef is all select. To help with this less tender beef grade, I ran the Jaccard over the entire thing to cut some of the muscle fibers and provide an inlet for the marinade – a couple of shots from the web and a tool every kitchen should have – IMHO.
Then I gave it an eight hour soak in the Best Steak Marinade In Existence, which we have used many times – I omitted the two optional ingredients.
1/3 cup soy sauce
1/2 cup olive oil
1/3 cup fresh lemon juice
1/4 cup Worcestershire sauce
1 1/2 tablespoons garlic powder
3 tablespoons dried basil
1 1/2 tablespoons dried parsley flakes
1 teaspoon ground white pepper
1/4 teaspoon hot pepper sauce (optional)
1 teaspoon dried minced garlic (optional)
1. Place the soy sauce, olive oil, lemon juice, Worcestershire sauce, garlic powder, basil, parsley, and pepper in a blender. Add hot pepper sauce and garlic, if desired. Blend on high speed for 30 seconds until thoroughly mixed.
2. Pour marinade over desired type of meat. Cover, and refrigerate for up to 8 hours. Cook meat as desired.
Hear it is ready to turn on the rotisserie.
I checked it after 20 minutes and since it was getting a nice crust, I turned the burner down about half and checked again in 20 minutes. I found the internal temp to be 135* so I quickly pulled it, removed from the spit and tented in the drip pan.
I ten fired up a couple of burners and cooked the Italian dressing marinated veggies (zukes, eggplant and peppers) in a grill pan. They were done in about 15 minutes while the meat rested.
The meat was a nice juicy medium but I wanted medium rare - I'll check after 30 minutes next time and maybe cook it on low for more of a reverse sear.
We sliced the meat, added a mushroom sauce that we had in the freezer and sided with the veggies - we like eggplant but didn't care for it cooked this way.
I was surprised at how tender the meat turned out and the marinade went throughout the roast so I don’t know if the tenderness came mostly from the Jaccard or the marinade, but I suspect both contributed. I liked the meat but the tangy marinade getting deep into it overwhelmed the beef flavor so I learned some good lessons here. First was how the infrared burner heats the meat and cooking times. Second, the Jaccard definitely makes the meat more tender and works similar to injecting so I will need to chose the marinades wisely or Jaccard after marinating.
I liked how the grill performed both on the rotisserie and the burners and I look forward to many years of good food from it - I just hate that I got it dirty. It will get plenty of use soon when we have 10 teenagers and three adults visit for the week.
Photos can be enlarged by clicking on them.
Have a great day and thanks for stopping by Almost Heaven South.
6/17/17 Meal Date