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BARBECUED EYE OF ROUND5 lb EYE OF ROUND ROAST Season beef with pepper. Lay bacon strips along lean surfaces of roast
and tie at intervals to secure. Cook over medium coals on a rotisserie
or in a covered barbecue over indirect heat approximately 25 min/lb
for medium. Serve with potatoes baked in foil, your favourite summer
vegetables and zesty Horseradish Sauce. Horseradish Sauce Combine ingredients and mix well TIP: A meat thermometer is recommended for outdoor cooking since cooking times may vary considerably. For rare, cook to an internal temperature of 140°F (60°C). For medium, cook to an internal temperature of 160°F (70°C). Remove meat from barbecue when thermometer registers 5-10 degrees below desired internal temperature. Let meat sit for 15-20 minutes before slicing. Beef Information Centre |
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